The Rocks were a large family that moved into a nearby neighborhood when I was a teenager in the early 1960's.  Mrs. Rock sometimes would make this casserole to serve when her children's friends stayed for dinner.

1 stewing chicken (4-6 lb) (or 2 fryers)
1/4 cup butter
1 cup chopped onion
2 cups diced celery
1 cup sliced mushrooms
1 cup chopped green pepper
1/2 cup slivered slivered black olives
2 cups grated sharp cheader cheese
1/2 cup cut-up pimento
1 pakcage frozen peas (cooked)
1/2 cup chicken stock

Stew the chicken.  Remove meat from bones and cut into bite size pieces.  Melt butter in a heavy skillet and saute onion, celery, mushrooms and green pepper.  Add olives, about 2/3 of cheese, pimento, almonds, peas and chicken.   Season with salt and pepper.

Add hot drained macaroni and chicken stock and mix lightly.   Place in a greased casserole.  Sprinkle remaining cheese on top and bake about one hour at 350ºF.

Serves 8 to 10.

Lynn Ashley, 16 Dec 2003