Huntington Chicken - cooking recipe

Ingredients

2 (2 -3 lb) chicken
1 cup white wine
salt & pepper
1 1/2 cups small shell pasta
1/2 cup green pepper, chopped
1/2 cup chopped pimiento
2 (4 ounce) cans button mushrooms, drained
1 (10 1/2 ounce) can cream of mushroom soup or (10 1/2 ounce) can cream of chicken soup
4 -5 dashes Tabasco sauce
1 cup cheese cracker crumbs
1 cup cheddar cheese, grated

Preparation

Cook chicken in wine and enough water to cover until tender, seasoning with salt and pepper.
Pour off and reserve liquid; remove fat; add enough water to make 1-1/2 cups.
Cook macaroni and green pepper in chicken liquid for 10 minutes. Drain, reserving liquid.
Remove chicken from bones and cut into bite-sized pieces.
In a large mixing bowl, combine chicken, cooked macaroni, green pepper, drained mushrooms, soup, chicken liquid, and Tabasco sauce.
In an 8x12-in baking dish, layer half the chicken mixture followed by half the cracker crumbs and cheese. Repeat layers, ending with cheese.
Bake at 350 degrees until cheese has melted.