Huntington Chicken

15m
Prep Time
45m
Cook Time
1h
Ready In

Recipe: #21052

September 23, 2015

Categories: Chicken Casseroles



"A pasta casserole using cooked chicken. Adapted from Favorite Recipes from America's Dairyland, which features recipes submitted by the residents of Wisconsin (no individual credits are given). I would use light cream or half-and-half for this dish. The original recipe calls for the cream to be scalded (heated to just below the boiling point), but I don't see the necessity for this. By all means do it if you like."

Original is 7 servings

Nutritional

  • Serving Size: 1 (154.9 g)
  • Calories 296.5
  • Total Fat - 16.5 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 136.6 mg
  • Sodium - 293.6 mg
  • Total Carbohydrate - 24.1 g
  • Dietary Fiber - 1 g
  • Sugars - 2.1 g
  • Protein - 12.8 g
  • Calcium - 60.9 mg
  • Iron - 1.5 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350°F.

Step 2

Cook macaroni in boiling salted water according to package directions. Drain.

Step 3

Melt butter in a skillet. Stir in flour.

Step 4

Add cream and stir until slightly thickened, about 3 minutes.

Step 5

Add cream cheese, pimiento, and chicken broth, and stir until cream cheese melts.

Step 6

Add chicken and macaroni. Stir well.

Step 7

Pour into a lightly greased casserole dish and season with salt and pepper.

Step 8

Bake for 30-45 minutes, or until bubbly.

Tips


No special items needed.

1 Reviews

ImPat

Quick easy and tasty the only changes I made when scaling it back for 4 serves was I omitted the pimiento and sub crispy bacon and at DH's request sprinkled the top with grated aged cheddar and some smoky paprika before putting in the oven but a super easy meal and a good way to use up some left over chicken. Thank you Chocolatll make for Pick Me Tag game under the 48 hour rule.

5.0

review by:
(31 Jul 2016)

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