3 lb. chicken
12 oz. macaroni
1 (10 1/2 oz.) can cream of mushroom soup
1 tbsp. butter
1 sm. jar diced pimiento
6 limbs celery, chopped
2/3 med. onion, chopped
1 lb. Velveeta cheese
5-6 soup cans of chicken broth
Salt & pepper

Cook and debone chicken. Save broth. Cook macaroni. Saute onion and celery in butter. Mix chicken, macaroni, pimiento, celery, onion, broth, mushroom soup and Velveeta cheese in large casserole dish. Salt and pepper to taste. Bake at 350 degrees until it bubbles.