1 pack elbow macaroni (200 grams)
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

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.