Huntington Chicken Casserole Recipe (Chicken Noodle Casserole)
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Calories
453 kcal
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Course
Main Course
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Cuisine
American
Huntington Chicken Casserole Recipe (Chicken Noodle Casserole)
Description
The Huntington Chicken Casserole features a rich sauce prepared by melting butter, whisking in flour to form a roux, then gradually adding heavy cream, cream cheese, ranch seasoning, and chicken broth. This creates a smooth, seasoned cream base. The sauce is combined with cooked elbow macaroni, shredded chicken, diced pimento peppers, and sharp cheddar cheese to bring a creamy, cheesy texture throughout.
After mixing, the casserole is transferred to a baking dish and topped with coarsely crushed Club crackers and dried parsley, lending a salty, crunchy finish once baked at 350°F until golden brown on top. The combination of creamy interior and crispy topping offers a contrasting texture.
This casserole works well as a hearty main dish. Variations in crackers used for topping allow for some customization of saltiness and crispness. The rest time after baking allows the casserole to set, easing serving. It pairs with simple sides or a green salad for a balanced meal.
Tips include choosing salty crackers such as Ritz or Oyster crackers as an alternative topping to maintain the intended flavor balance. If using plain breadcrumbs, adding kosher salt to the sauce can offset the difference in seasoning lost from the topping change.
Ingredients
Huntington Chicken Casserole:
- 1 tablespoons butter unsalted
- 2 teaspoons flour
- 1/2 cup heavy cream
- 8 ounces cream cheese , cut into small squares
- 2 tablespoons ranch seasoning or 1 packet, dry
- 1 cup chicken broth low sodium
- 1 teaspoon black pepper ground
- 3 cups elbow macaroni tossed lightly in olive oil to prevent sticking, cooked
- 3 cups chicken shredded or chopped, cooked
- 3 tablespoons pimento pepper drained and finely chopped
- 1 cup cheddar cheese shredded, sharp
Topping:
- 1/2 cup Club crackers , coarsely crushed by hand
- 1 teaspoon parsley dried
Instructions
- Preheat the oven to 350°F. Coat a 9x9 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.
Notes
- Use salty crackers like Club, Ritz, Saltine, Oyster crackers, or potato chips for the topping to add crunch and flavor.
- To compensate when using plain breadcrumbs as topping, add 1 teaspoon coarse kosher salt to the cream sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 13g | 26% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 84mg | 28% |
| Sodium | 780mg | 33% |
| Potassium | 171mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1087IU | 22% |
| Vitamin C | 4mg | 4% |
| Calcium | 202mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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