Huntington Chicken
"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
Ingredients
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
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