1 whole chicken
4 carrots, chopped
4 stalks celery, chopped
1/2 c. fresh parsley, finely chopped
1 (12 oz.) pkg. macaroni twirls, curly pasta
1/2 med. onion, chopped
1 sm. pkg. shredded mozzarella cheese
2 cans Campbells cream of chicken or chicken mushroom soup

Skin chicken, cut up in whole pieces and boil until medium tender, debone and cut up clean lean chicken into small pieces and let cool.

At same time simmer carrots, celery, onion and parsley until tender; drain and let cool. Simmer 2 cans of soup in saucepan and keep hot.

Boil pasta in chicken (strain) broth until tender. Drain and while still hot mix in 2 tablespoons butter. Mix in all other ingredients and simmer 5-10 minutes until steaming hot (add 1 cup water). Add black pepper and salt to taste. Add 1/2 teaspoon garlic powder (optional). Sprinkle in shredded mozzarella until melted and serve. Serves 6.