12 oz. seashell macaroni
1/2 c. chopped onion
3 tbsp. butter
3 (10 1/2 oz.) cans cream of mushroom soup
4 oz. pimento
2 tbsp. Trappey's chili peppers, chopped or pureed in blender with 1/4 c. water
3 to 4 c. cooked, deboned chicken, diced
Salt and pepper to taste
2 to 3 c. shredded Cheddar cheese

Heat oven to 350 degrees. Cook macaroni as directed on package; drain. In large skillet, cook and stir onion in butter until tender. Stir in soup, pimento and 2 tablespoons finely chopped or pureed chili pepper.

In a greased 4-quart casserole, layer half the cooked macaroni; half the diced chicken; season with salt and pepper; top with half the soup mixture and half the cheese. Repeat the layers. Bake uncovered about 40 minutes.