Macaroni and Chicken with Sauce

Ingredients:

• 1 (8 oz.) box macaroni, cooked as directed
• 1 (16 oz.) can stewed tomatoes
• 1 cup shredded cheese
• 1 can condensed cream of chicken soup
• 1/4 cup chopped green pepper
• 2 cups leftover chicken, chopped (the original recipe calls for canned chicken)

Directions:

Saute the green pepper in a little butter or oil until tender. Add the tomatoes and soup and cook until bubbly. Add the chicken and cheese, and stir until the chicken is heated through and the cheese is melted. Pour over the hot macaroni and serve.

Source: "The Penny Pincher's Cookbook" by Sophie Leavitt

By Free2B from North Royalton, OH