4 c. chicken broth
8 oz. uncooked elbow macaroni
2 slices bacon, cut up
1/4 c. green pepper, diced
1/3 c. onion, chopped
2 c. cooked chicken, cut up
2 c. cheese, shredded
1/4 c. pimiento, diced
1/4 c. almonds, toasted
1 (10 oz.) pkg. frozen green peas, cooked and drained
3 tbsp. sherry

In saucepan, heat chicken broth to boiling; add macaroni, cook 10 minutes or 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. 6-8 servings.