Chicken Macaroni

Ingredients

• One hen (about 5 lbs.)
• one bay leaf
• one onion
• one bunch celery tops
• one cup butter
• three-fourths cup flour
• five cups chicken broth
• one cup milk
• one cup celery cut fine
• two cups mushroom soup
• one cup pimientos
• two-thirds pound macaroni or noodles

Method

1. 1

   Simmer chicken with bay leaf, onion, and celery tops until tender.

2. 2

   Remove meat, cut into squares.

3. 3

   Blend butter and flour, add broth and milk until well blended.

4. 4

   Add celery, mushroom soup, and pimientos.

5. 5

   Let stand for 1 hour.

6. 6

   Layer macaroni, sauce, and chicken in casserole.

7. 7

   Sprinkle with cheese and serve hot.

As published

This recipe was extracted from Natchez recipes (1900), page 18. The excerpt below is the record exactly as published.

CHICKEN MACARONI One hen (about 5 lbs.), one bay leaf, one onion, one bunch celery tops, salt and pepper to taste, simmer slowly until chicken is tender, remove meat from bone, cut into one-inch squares, leaving enough white meat to have slices to put on top. One cup butter, three-fourths cup flour blended slowly, add five cups chicken broth and one cup milk until well blended; one cup celery cut fine, two cups mushroom soup and one cup pimientos, add to chicken broth, and let stand 1 hour. Cook two-thirds pound macaroni or noddles

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