Huntington Chicken Recipes

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.

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.

Steps:

• Preheat oven to 325 F. Cook chicken, bone and dice. Cook macaroni in salted water and drain. Add flour to broth and cook until thickened. Add cheese, macaroni and chicken. Pour into a 9X13 pan. Heat crumbs in butter and spread over top. Bake for 30 minutes.

Steps:

• 1. Cook Chicken until tender, shred in small chunks. Drop noodles in boiling water and cook 10 minutes or until tender and drain.
• 2. Cook onions, pepper, and celery in chicken broth until tender. Cook the vegetables in enough chicken broth to cover...this will keep them from drying out while baking. Mix chicken noodles, 3/4 of the cheese, mushroom soup and mushrooms.
• 3. Salt & Pepper to taste. Place in Baking dish and bake for 45 minutes in a 375* preheated oven. Stir occasionally. Just before serving sprinkle with remainder of cheese, returning to oven until the cheese has melted