1 lg. chicken
1 med. onion, chopped fine
2 stalks (ribs) celery, chopped fine
1 lg. green pepper, chopped fine
1 lg. jar pimentos
1 can mushroom soup
1 family size (14 1/2 oz.) Kraft Macaroni and Cheese Dinner
Dash of garlic
Salt to taste
Black pepper to taste
1/2 lb. American cheese, grated for topping

Stew chicken until tender. Remove chicken from broth. Remove skin. Remove chicken from bones and cut into bite size pieces. Set aside to cool.

Add celery, onion, pepper and pimento to chicken broth and cook until tender. (Be sure you have lot of broth to cook macaroni in.) Add the macaroni from Kraft package - add to mixture. Cook until tender.

Add to the above, the mushroom soup (undiluted), salt, pepper, garlic salt and the package of cheese from the Kraft package. Stir until blended. Then add the chicken. Stir.

Pour the mixture into a 9x13 baking dish. Then top with the American cheese, grated. Bake at 350 degrees until cheese melts and is heated through.