Batch Cooking - Huntington Chicken . . .using make ahead Chicken Mix

     Another in a series of batch cooking recipes. Click on  the MIX tab at the top of the Home page, to access recipes for the make-ahead Chicken Mix called for in this recipe. This recipe is similar to the popular dish the USD 435 cooks used to serve in the AHS cafeteria; it has been adapted to use the prepared Chicken Mix.

Huntington Chicken      Yield: 6 to 8 servings

4 tablespoon butter or margarine

4 tablespoons (1/4 cup) all-purpose flour 

2 cups chicken broth (homemade, canned or use bouillon cubes or granules to make broth)

Salt to taste, as needed (canned broth & bouillon or granules already have added salt)

2 cups Chicken Mix, thawed

1 cup (before cooking) macaroni  -- cook in salted water according to pkg. directions

1/4 pound American or Cheddar cheese, shredded  (about 1 1/4 cups)

1 (2 oz.)  jar diced pimentos, drained - optional

2 cups bread crumbs (process bread slices in the food processor to make bread crumbs)

1 tablespoons butter or margarine

1.  Melt butter in saucepan over low heat; stir in flour until smooth and then cook 3 to 5 minutes to develop flavor. Then, gradually add chicken broth and whisk to thicken as mixture is cooked over low heat. Add salt to taste as needed.

2.  In a large bowl, combine and mix: Chicken Mix, macaroni, cheese & thickened broth + pimentos, if desired. Put in a greased or spray 9” x 9” prepared pan.

3.  In a skillet, brown bread crumbs in melted butter; spread on top of chicken mixture. 

4.  Bake in preheated 325° oven for about 30 minutes, until hot and bubbly.

Other recipes that utilize Chicken Mix include: Chicken Spaghetti, Easy Chicken & Rice Bake, Sloppy BBQ Chicken Joe.