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Huntington Chicken (1944)

Huntington Chicken (1944) Recipe

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 site: http://www.wisconsinhistory.org/turningpoints/search.asp?id=1536 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.
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Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Cuisine American
Calories 417.1 kcal

Ingredients
  

  • 2 cups macaroni, uncooked
  • boiling salt water
  • 1/2 tablespoon butter
  • 1/2 tablespoon flour
  • 1/2 cup cream
  • 1 cup cream cheese, cut up (8 ounces)
  • 3 tablespoons pimiento, finely chopped
  • 1 cup chicken broth, heated
  • 2 cups cooked chicken, diced
  • salt
  • pepper

Instructions
 

  • Preheat oven to 350°F.
  • Cook macaroni in boiling salted water according to package directions. Drain.
  • Melt butter in a skillet.
  • Stir in flour.
  • Add cream and stir until slightly thickened, about 3 minutes.
  • Add cream cheese, pimiento, and chicken broth, and stir until cream cheese melts.
  • Add chicken and macaroni. Stir well.
  • Pour into a lightly greased casserole dish and season with salt and pepper.
  • Bake for 30-45 minutes, or until bubbly.

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Nutrition

Serving: 141gCalories: 417.1kcalCarbohydrates: 29.3gProtein: 19.9gFat: 24.2gSaturated Fat: 12.9gCholesterol: 102.2mgSodium: 315.2mgFiber: 1.2gSugar: 2.6g
Keyword < 60 Mins, Chicken, Meat, Oven, Poultry
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