Chicken Tetrazzini - cooking recipe

Ingredients

1 large fryer
3 chicken bouillon cubes
1 Tbsp. salt
1 1/2 qt. water
7 oz. pkg. elbow macaroni
1 can cream of mushroom soup
1 small can peas (English)
1 (4 oz.) can pimentos
1/2 lb. cheese, grated
1 c. milk
4 Tbsp. butter
4 Tbsp. flour

Preparation

Boil chicken in water with bouillon cubes and salt until tender.
Remove from broth; debone and cube.
Set aside.
Cook macaroni in broth until tender.
Melt butter in saucepan and add flour; stir until smooth.
Add cheese and milk to flour mixture and cook until smooth.
Add this sauce to macaroni and mix together with soup, peas and pimentos.
Pour into a 9 x 12-inch casserole.
Bake in 350\u00b0 oven until piping hot.