1 lg. onion
1 sm. bunch broccoli
2 med. sized carrots
1/2 (16 oz.) pkg. rotelle or corkscrew macaroni
6 med. sized chicken legs
Salt
2 tbsp. salad oil
1 (10 3/4 oz.) can condensed cream of mushroom soup

About 1 1/2 hours before serving: chop onion; cut broccoli into 2 1/2 by 1 inch pieces; cut carrots into 3/4 inch chunks.

In 3 quart saucepan over high heat, heat macaroni and 5 cups water to boiling, stirring occasionally. Reduce heat to low and cook until macaroni is almost tender, about 10 minutes. Remove saucepan from heat but do not drain macaroni.

Meanwhile, sprinkle chicken legs with 1/2 teaspoon salt. In 12 inch skillet over medium high heat, in hot salad oil, cook chicken legs until well browned on both sides, about 10 minutes. With slotted spoon, remove chicken legs to plate.

Remove and discard all but 2 tablespoons fat in skillet; over medium high heat, cook onion until just tender. Add broccoli and carrots and cook 5 minutes, stirring occasionally.

Preheat oven to 350 degrees. To skillet with vegetables, add macaroni and water remaining in saucepan. Stir in undiluted cream of mushroom soup and 1/2 teaspoon salt; heat to boiling. Spoon macaroni mixture into 13 x 9 inch baking dish. Tuck in chicken legs.

Bake, uncovered, 45 minutes or until chicken is fork tender and juices run clear when chicken is pierced with a fork. Makes 6 main dish servings.