HUNTINGTON CHICKEN RECIPES

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HUNTINGTON CHICKEN (1944) RECIPE - FOOD.COM



Huntington Chicken (1944) Recipe - Food.com image

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.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6-8 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 417.1, FatContent 24.2, SaturatedFatContent 12.9, CholesterolContent 102.2, SodiumContent 315.2, CarbohydrateContent 29.3, FiberContent 1.2, SugarContent 2.6, ProteinContent 19.9

HUNTINGTON CHICKEN RECIPE - FOOD.COM



Huntington Chicken Recipe - Food.com image

Comes from 'Adventures in Wine Cookery' (1965), a collection of recipes from California wine makers. As the contributor suggests, it's great party fare. You don't have to tell that there's cream of mushroom or chicken soup in it. This is worth the effort for a special potluck or buffet dinner party. It saves time to cook the chicken the night before making the rest of the recipe, giving the broth time to defat in the fridge. Then you can cut up the cold chicken while you cook the macaroni.

Total Time 1 hours 10 minutes

Prep Time 1 hours

Cook Time 10 minutes

Yield 8-10 serving(s)

Number Of Ingredients 11

2 (2 -3 lb) chicken
1 cup white wine
salt & pepper
1 1/2 cups small shell pasta
1/2 cup green pepper, chopped
1/2 cup chopped pimiento
2 (4 ounce) cans button mushrooms, drained
1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup
4 -5 dashes Tabasco sauce
1 cup cheese cracker crumbs
1 cup cheddar cheese, grated

Steps:

  • Cook chicken in wine and enough water to cover until tender, seasoning with salt and pepper.
  • Pour off and reserve liquid; remove fat; add enough water to make 1-1/2 cups.
  • Cook macaroni and green pepper in chicken liquid for 10 minutes. Drain, reserving liquid.
  • Remove chicken from bones and cut into bite-sized pieces.
  • In a large mixing bowl, combine chicken, cooked macaroni, green pepper, drained mushrooms, soup, chicken liquid, and Tabasco sauce.
  • In an 8x12-in baking dish, layer half the chicken mixture followed by half the cracker crumbs and cheese. Repeat layers, ending with cheese.
  • Bake at 350 degrees until cheese has melted.

Nutrition Facts : Calories 529.7, FatContent 30.3, SaturatedFatContent 10.4, CholesterolContent 119.5, SodiumContent 638.9, CarbohydrateContent 23.5, FiberContent 1.3, SugarContent 1.9, ProteinContent 34.1

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