4 cups chicken broth
7 or 8 oz uncooked elbow macaroni
2 slices bacon, cut up
1/4 cup finely chopped green pepper
1/3 cup finely chopped onion
2 cups cut-up cooked chicken or turkey
2 cups shredded process American cheese (about 8 oz)
1/4 cup chopped pimiento
1/4 cup toasted slivered almonds
1 pkg (10 oz) frozen green peas, cooked and drained
3 tbsp. sherry

In saucepan, heat chicken broth to boiling; add macaroni. Cook 01 minutes or until tender; do not drain.

In large skillet, fry bacon until crisp; add green pepper and onion. Cook and stir until onion is tender; drain off excess fat. Stir in macaroni-broth mixture and remaining ingredients; heat through.

6 to 8 servings