Huntington Chicken
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 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 (10 1/2 ounce) can cream of chicken soup
- 4 -5 dashes Tabasco sauce
- 1 cup cheese cracker crumbs
- 1 cup cheddar cheese, grated
directions
- 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.
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RECIPE SUBMITTED BY
ccferne
Culver City, 0
<p><br /> <br />Fannie Farmer is my favorite GENERAL cookbook. I also like all the Moosewood series and Helen Brown's West Coast Cookbook. <br /> <br />Theoretically, I'm retired, but I do a lot of volunteer work for the League of Women Voters.</p>