Huntington Chicken

Prep Time
Cook Time
Ready In

"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). For a facsimile copy of this book, go to this wisconsinhistory 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 recipe yields 7 servings


  • Serving Size: 1 (180.7 g)
  • Calories 345.9
  • Total Fat - 19.2 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 159.4 mg
  • Sodium - 342.5 mg
  • Total Carbohydrate - 28.1 g
  • Dietary Fiber - 1.2 g
  • Sugars - 2.4 g
  • Protein - 15 g
  • Calcium - 71 mg
  • Iron - 1.7 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.1 mg

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 & Variations

No special items needed.



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.

review by:
(31 Jul 2016)