Huntington Chicken Casserole Creamy Chicken Noodle Casserole
Description
This simple and classic chicken dish is what would happen if tuna noodle casserole, pimento cheese, and ranch chicken all collided. Huntington chicken is the name used in parts of the South for the cheddar and pimento studded dish, but the rest of the states might simply call it a creamy chicken noodle casserole.
Ingredients
- 1 tablespoons unsalted butter
- 2 teaspoons flour
- 1/2 cup heavy cream
- 8 ounces cream cheese , cut into small squares
- 2 tablespoons dry ranch seasoning , or 1 packet
- 1 cup low sodium chicken broth
- 1 teaspoon ground black pepper
- 3 cups cooked elbow macaroni , tossed lightly in olive oil to prevent sticking
- 3 cups cooked chicken , shredded or chopped
- 3 tablespoons pimento peppers , drained and finely chopped
- 1 cup sharp cheddar cheese , shredded
- 1/2 cup club crackers , coarsely crushed by hand
- 1 teaspoon dried parsley
Directions
- Preheat the oven to 350°F. Coat a 9×9 or 2.5 quart baking dish with cooking spray, butter or shortening. Set aside.
- In a medium saucepan, melt the butter and whisk in the flour until it forms a paste, continue to whisk until it lightly browns.
- Whisk in the cream until warm, then the cream cheese, and dry ranch seasoning.
- After the cream cheese is smooth, whisk in the chicken broth. Remove them from the heat and set aside.
- In a large mixing bowl, toss together the cooked elbow macaroni, cooked chicken, pimento peppers and cheddar cheese. Pour the cream mixture over the top, tossing again to combine.
- transfer the mixture to the prepared baking dish and evenly smooth out.
- Top with the crushed Club crackers and dried parsley.
- Cook uncovered for 30-35 minutes or until the top has lightly browned.
- Remove and allow to sit for 5-10 minutes before serving.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
