Huntington Chicken (1944)

Submitted by Chocolatl

"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."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 6-8

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

directions

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