1 broiler fryer chicken, cut up
2 tsp. seasoned salt
5 green onions, cut up
1 (28 oz.) can tomatoes
1 tsp. salt
1 1/2 tsp. dry mustard
1 c. chicken broth
1 c. green peppers
1/2 c. flour
1/2 c. cooking oil
1/2 lb. mushrooms, sliced
1/4 c. dry sherry
1/2 tsp. black pepper
1/2 tsp. tarragon or parsley
2 c. uncooked macaroni

Preheat oven to 350 degrees. Prepare chicken in 6 parts. In a bag, mix flour and seasoned salt. Add chicken a few pieces at a time, shake to coat. Heat oil in skillet; add chicken, cook about 15 minutes, or until brown on all sides. Remove chicken and set aside.

In the same skillet, saute onions, green peppers, and mushrooms for 15 minutes, then drain them. Chop the tomatoes, reserving the juice. Add tomatoes, sherry, and remaining seasonings, stir. Add chicken broth and tomato juice (2 cups, if there is not enough, add water to make 2 cups.).

Spread macaroni in a large casserole dish or roaster. Arrange chicken (skin side up) in a single layer over the macaroni; pour the tomato mixture over the chicken. Cover, bake at 350 degrees for 45 minutes, or until chicken is tender. Makes 4-6 servings.