SPANISH CHICKEN CASSEROLE

INGREDIENTS

1 pack elbow macaroni, (200 gms.)

2 cups cooked chicken meat. cubed

1 cup whole corn kernels

· 1 cup frozen green peas

1/2 cup mushrooms sliced

1 cup tomatoes, diced

1 cup tomato sauce

salt, pepper, vetsin to taste

1/2 cup grated cheese

PROCEDURE

Cook macaroni and drain. Mix together, macaroni, chicken, corn,

peas, mushrooms, tomatoes and tomato sauce. Season to taste. Place

in a greased Pyrex dish and grate cheese on top. Bake in a pre heated

oven for 30 minutes or until bubbly hot and browned. Serve hot.