Chicken Huntington Recipes

CHICKEN WELLINGTON

Chicken Wellington image

-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
2 tablespoons butter, softened, divided
1 teaspoon dried rosemary, crushed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
4 sheets refrigerated pie crust
1 egg, lightly beaten
SAUCE:
1-1/4 teaspoons chicken bouillon granules
1-1/4 cups hot water
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons white wine or chicken broth

Steps:

Preheat oven to 450°. Flatten chicken to an even thickness. In a large skillet, cook chicken in oil and 1 tablespoon butter for 4-5 minutes on each side or until browned. , Meanwhile, in a small bowl, combine rosemary, sage, salt, pepper and remaining butter. Unroll crusts; cut each into a 9-in. square (discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture. Fold crust over chicken. Trim off excess crust; pinch seams to seal. , Place on a greased baking sheet; brush with egg. Bake until a thermometer reads 170°, 18-20 minutes. Let stand 10 minutes before serving., Meanwhile, for sauce, dissolve bouillon in hot water. In a small saucepan, melt butter; stir in flour until smooth. Gradually stir in bouillon and wine or broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 697 calories, Fat 45g fat (20g saturated fat), Cholesterol 127mg cholesterol, Sodium 956mg sodium, Carbohydrate 56g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.

HUNTINGTON CHICKEN (1944)

Huntington Chicken (1944) image

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.

Provided by Chocolatl

Categories Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 417.1, Fat 24.2, SaturatedFat 12.9, Cholesterol 102.2, Sodium 315.2, Carbohydrate 29.3, Fiber 1.2, Sugar 2.6, Protein 19.9

HUNTINGTON CHICKEN

Huntington Chicken image

Comes from 'Adventures in Wine Cookery' (1965), a collection of recipes from California wine makers. As the contributor suggests, it's great party fare. You don't have to tell that there's cream of mushroom or chicken soup in it. This is worth the effort for a special potluck or buffet dinner party. It saves time to cook the chicken the night before making the rest of the recipe, giving the broth time to defat in the fridge. Then you can cut up the cold chicken while you cook the macaroni.

Provided by ccferne

Categories Chicken

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 11

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 1 (10 1/2 ounce) can cream of chicken soup
4 -5 dashes Tabasco sauce
1 cup cheese cracker crumbs
1 cup cheddar cheese, grated

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.

Nutrition Facts : Calories 529.7, Fat 30.3, SaturatedFat 10.4, Cholesterol 119.5, Sodium 638.9, Carbohydrate 23.5, Fiber 1.3, Sugar 1.9, Protein 34.1

HUNTINGTON CHICKEN RECIPE

Huntington Chicken Recipe image

Provided by jdavenport

Number Of Ingredients 7

Ingredients

1 4lb chicken
2 cups shell macaroni
1/2 pound cheese, diced
4 cups chicken broth
8 tablespoons flour
2 tablespoons butter
1 1/2 cups dry bread crumbs

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.

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