1 3-4 lb. chicken, cooked
3 cloves garlic, minced
1/4 tsp. whole black peppercorns
1 tbsp. chopped Italian parsley plus a little extra for garnish
1 celery stalk
1 onion
2 carrots
1/2 lb. macaroni
1/2 lb. mushrooms, sauteed
2 cups chicken broth
1/2 cup almonds slivered
3 tbsp. butter
2 tbsp. flour
1 cup whipping cream
3 tbsp. white wine, dry

In a large pan or Dutch oven, simmer chicken, covered, over low heat in water or broth until tender (about 1 1/2 to 2 hours). Add 2 bay leaves, 3 cloves garlic, 1/4 teaspoon whole black peppercorns, 1 tablespoon chopped parsley, a celery stalk, 1 onion and 2 carrots to flavor the broth, if desired. Flavoring the broth is optional but adds greatly to the flavor.

Remove chicken from pot and allow it to cool for 15 minutes. Remove meat from chicken bones. Meanwhile, reduce the volume of the chicken broth by boiling it until only half of the broth remains.

Cook macaroni according to package directions, drain and add mushrooms and almonds. Combine butter, flour and broth to make a sauce; remove from heat. Stir in cream and wine.

Preheat oven to 375°F. Add half of the sauce to chicken and the remaining sauce to the macaroni. Place macaroni in a buttered baking dish. Using a spoon, clear a space in the center and fill it with the chicken. Sprinkle top with paprika and chopped Italian parsley, salt and pepper.

Bake until lightly browned, about 35 minutes at 350°F.

Makes 6-8 servings.