INGREDIENTS

1. 6lbschickens
2. 1onion, studded with
3. 2cloves
4. salt, to taste
5. pepper, to taste
6. 2carrots, chopped
7. 1largeonion, finely chopped
8. 1lbmushrooms, sliced
9. 4tablespoonsoilor butter
10. 2 (10 ounce)packagesfrozen peas, thawed
11. 1 (29 ounce)canItalian plum tomatoes
12. 1teaspoonbasil
13. 1teaspoonoregano
14. 1 1/2lbsshell pasta
15. 1cupbreadcrumbs
16. 1/2lbsharp cheddar cheese, diced

DIRECTIONS

1. Cook chicken with onions, carrots, and 1 T salt in water to cover.
2. When tender, remove and cool chicken.
3. Cut meat into cubes.
4. Strain and skim broth and reserve to cook the macaroni.
5. Meanwhile, saute the chopped onion and mushrooms in the oil until limp.
6. Season with salt and pepper.
7. Mix with vegetables and spices and cook for 5 minutes, breaking up tomatoes with a wooden spoon.
8. Cook the pasta in the reserved broth, with additional water if necessary, till just al dente.
9. Drain.
10. Combine noodles, chicken, and vegetables, mixing well.
11. Place in a 6 quart casserole and correct seasoning, if necessary.
12. Sprinkle with crumbs& dot with cheese.
13. Bake at 375F for 20-25 minutes or till nicely browned.
14. Tip: I don’t own a 6 quart casserole, so I just divide the food into 2 casseroles.