Huntington Chicken 1944 Recipes

HUNTINGTON CHICKEN

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.

HUNTINGTON CHICKEN (1944)

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.

CHICKEN HUNTINGTON

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