2 c. chicken cut up (2 1/2 to 3 lbs.)
3 1/2 c. water
1/2 tsp. salt
1 bay leaf
4 oz. can mushrooms
3 tbsp. corn starch
4 c. shredded sharp Cheddar cheese
10 oz. pkg. frozen peas
8 oz. shell macaroni, cooked
4 oz. jar sliced pimento, drained
1/3 c. sliced almonds, optional

Cook first 4 ingredients until tender. Drain. Reserve 3 cups broth. Discard bay leaf. Bone chicken, discard skin. Cut into small pieces. Drain mushrooms, reserve liquid. In small bowl, stir reserved liquid and corn starch. Pour into Dutch oven. Stir in broth. Cook over medium high heat, stirring constantly until mixture boils and thickens. Stir in chicken, mushroom, cheese, peas (cooked), macaroni and pimento. Pour into 13 x 9 inch casserole. Sprinkle with almonds. Bake 30-40 minutes at 375 degrees.