Huntinton Chicken, A Macaroni Casserole Recipe Tutorial

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This recipe is in our Vol. 2 Cookbook
Huntington Chicken
BOIL A FRYER CHICKEN WITH 2 KNORR CHICKEN BULLION,
1 STALK CELERY,
1 ONION SLICED. (ADD LEEK IF DESIRED)
Cook in Large stockpot on med/low heat about 1.5 hours until chicken is well done. Remove chicken from broth with two large spoons. Place in pie plate to cool-pick chicken off bones. Discard bones and skin. Use stock for cooking pasta.
Cook
2 CUPS OF MACARONI NOODLES:
Cook 8 minutes in left over chicken stock, drain and cover. In the stockpot combine:
1 SMALL JAR PIMENTOS,
COOKED CHICKEN MEATS,
1 REGULAR CAN OF GREEN PEAS (not drained)
and COOKED NOODLES.
Microwave until creamy:
8 OZ. VELVEETA CHEESE (cut in small blocks)
1/2 CUP WARM MILK.
Whisk until smooth and add to stockpot. Mix all the ingredients well and place in a 13x9 baking dish-top with shredded cheese. Bake at 350 for 50 minutes. Serves 8-10