1 stewing chicken (5 lb.)
1 can peas (14-16 oz.)
1 can mushrooms (4 oz.)
1 can pimentos (2 oz.)
2 c. shell macaroni, cooked & chilled
1 c. American cheese, diced

Cook chicken in seasoned water until tender. Save 3 cups broth. Drain peas and mushrooms, saving the juice. Mix 2 tablespoons flour and 2 tablespoons cornstarch in this cold liquid. Add the thickening to 3 cups of broth and cook as for gravy. Remove meat from bones and discard skin. Cut into small pieces. Into well oiled casserole, combine meat, peas, mushrooms, pimentos, macaroni and cheese. Gently stir in broth and top with a few slices of cheese. Bake at 350 degrees for 90 minutes.