4 c. chicken broth
7 oz. uncooked elbow macaroni
2 slices bacon, cut up
1/4 c. chopped green pepper
1/3 c. chopped onion
2 c. cut up chicken or turkey
2 c. shredded American cheese
1/4 c. chopped pimiento
1/4 c. toasted slivered almonds (opt.)
1 (10 oz.) pkg. frozen green peas, cooked & drained
3 tbsp. sherry

In saucepan, heat broth to boiling. Add macaroni. Cook until tender, do not drain. In large skillet fry bacon until crisp, add green pepper and onion. Cook and stir until onion is tender. Drain off excess fat. Stir in macaroni broth mixture and remaining ingredients. Heat through and serve.