Chicken Tetrazzini

2 slices bacon, finely cut
1/3 c. minced onion
1/2 c. green pepper (may be omitted)
2 c. shredded American cheese (1/2 lb.)
1/4 c. toasted shaved almonds
1/4 c. cut-up pimento
1 3/4 c. cooked frozen English peas
2 c. cut-up cooked chicken meat
8 oz macaroni, cooked and drained
chicken broth, amount unclear, enough to make casserole moist.
tomato slices
parsley
olives


Cook bacon until brown and crisp.
Add and brown lightly in bacon fat, minced onion and green pepper.
Add shredded half of the American cheese, almonds, pimento, peas and cooked chicken.
Mix lightly with hot macaroni. Heat, using chicken broth to moisten.
(May be prepared in advance and frozen, adding peas just before final heating.)
While hot, sprinkle top with remaining cheese.
NOTE: Other recipes I have found for this online call for an oven temp of 350°.
Place in a 9 x 13 baking dish and cook for 30 minutes covered, and then 15 minutes uncovered. 
Serve hot on chop plate garnished with tomato slices, parsley and ripe olives. NOTE: I don't know why you would serve this on a chop plate. Just serve it from the casserole dish you baked it in. 😂

Serves 8