1 lg. hen or fryer
1 lb. elbow macaroni
4 oz. can pimentos
1/4 lb. Velveeta cheese
1 pkg. frozen peas or 1 can of peas
1 can mushroom soup

Cook chicken and remove meat from bones. Cook macaroni in chicken broth. Add salt to broth. Add mushroom soup and cheese; stir until well mixed. Add peas last - if frozen peas, cook according to directions first. Leftovers can be frozen.