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Huntington chicken

Huntington chicken is a hearty and filling meal perfect any time of year. The rich cheesy sauce mixes so well with the macaroni and peas, making a flavor that will bring you back to week night dinner with your mama.

​The fresh stock you make at the beginning not only flavors your chicken, but it leaves you with plenty of leftover stock to use in your cooking for up to the next four days, or two months if you freeze it!
For the best results, watch Tammy make this delicious recipe.
​Just click that red arrow and enjoy the show!

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RECIPE​

Ingredients
  • 1 FRYER CHICKEN
  • 2 CUBES CHICKEN BULLION
  • 1 STALK CELERY
  • 1 SLICED ONION
  • OPTIONAL LEEK
  • 2 CUPS MACARONI NOODLES
  • 1 SMALL JAR PIMENTO
  • 1 CAN GREEN PEAS
  • 8 OZ VELVETA CHEESE CUBED
  • 1/2 CUP WARM MILK
  • SHREDDED CHEESE
  1. Boil the chicken, onion, celery, bullion, and leek if desired in Large stockpot on med/low heat about 1.5 hours until chicken is well done. Remove chicken from broth with two large spoons.
  2. Place in pie plate to cool-pick chicken off bones. Discard bones and skin. Use stock for cooking pasta.
  3. Cook macaroni noodles for 8 minutes in chicken stock, drain and cover.
  4. Combine in the stockpot pimentos, cooked chicken meat, and undrained can of green peas.
  5. In seperate bowl combine warm milk and velveta (cut in small blocks) and microwave until smooth, occasionally removing to whisk.
  6. Mix all ingredients well and place in a 13x9  baking dish, and top with shredded cheese before baking at 350 degrees for 50 minutes.