(Serves 25 or can be frozen for later use).

2 (7 oz.) pkgs. elbow macaroni (or 4 c.)
2 cooking hens (approximately 3 lbs. each)
1 can mushroom soup and 1 can celery or onion soup
2 lbs. Velveeta cheese, cut up to make it easier to melt
1 c. celery
1 c. green peppers
1 sm. can red pimentos

(Can substitute: 2 cans mushroom soup and 1 pkg. onion soup mix if desired).

Cook chickens, debone and save broth. Cook macaroni in broth. Strain and save broth. Add all ingredients together and add sufficient broth to make it creamy, but not runny. Cook over low heat until cheese is melted (or cook in oven and stir once when cheese is melted). Bake 45 minutes at 375 degrees or until brown and bubbly on top. (Cut recipe in half for meal and to freeze some).