Honey Comb Chicken is a classic mid-century American casserole that reflects the practical, comforting cooking style popular during the 1950s and 1960s. Combining tender cooked chicken with mushrooms, peas, diced pimentos, cream cheese, noodles, and a rich thickened broth, the mixture is baked beneath a layer of cream until golden and bubbly. Recipes like this became favorites because they transformed simple pantry staples into a hearty family meal that was both filling and economical. The creamy texture, colorful vegetables, and satisfying noodles make it a nostalgic comfort dish that still fits today's busy dinner table while celebrating the convenience cooking that defined an era of American home kitchens.
Ingredients
- 1 whole cooked chicken (meat removed and chopped, about 4 cups)
- 4 oz mushrooms (1 can, drained and chopped)
- 1 cup cream cheese (diced, about 8 oz)
- 4 oz small can (4 oz diced pimentos, drained)
- 1 cup diced pimentos (cut up)
- 8 oz marrow noodles (cooked)
- 2 cups chicken broth
- 4 tbsp all-purpose flour
- 1 cup heavy cream
Instructions
Step 1: Prepare the Ingredients
- Cook the marrow noodles according to package directions and drain.
- Remove the meat from the cooked chicken and chop into bite-sized pieces.
- Drain the mushrooms and pimentos.
Step 2: Make the Thickened Broth
- In a saucepan, whisk the flour into the chicken broth.
- Cook over medium heat, stirring constantly until thickened.
Step 3: Combine the Filling
- In a large bowl, gently combine the chicken, mushrooms, cream cheese, pimentos, peas, cooked noodles, and thickened broth.
- Mix until evenly combined.
Step 4: Assemble the Casserole
- Lightly grease a loaf pan or similar baking dish.
- Pour the chicken mixture into the pan.
- Pour the heavy cream evenly over the top.
Step 5: Bake
- Bake in a 350°F (175°C) oven for approximately 1 hour, or until hot throughout and the top is lightly browned.
Step 6: Serve
- Allow the casserole to rest for 5 to 10 minutes before serving.
- Serve warm.
Tips
- Add sautéed onions and garlic for extra flavor.
- Substitute frozen mixed vegetables for the peas.
- Top with buttered breadcrumbs for a crispy finish.
- Use rotisserie chicken to save time.
- Replace cream cheese with Neufchâtel cheese for a lighter version.
- Add shredded cheddar over the top during the last 15 minutes of baking.
- Bake in a 9×13-inch casserole dish for thinner servings.
- Stir in fresh parsley before serving for color.
- Add a pinch of paprika or cayenne for gentle heat.
Nutrition
Calories: 545kcalCarbohydrates: 20gProtein: 34gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 155mgSodium: 620mgPotassium: 470mgFiber: 2gSugar: 4gVitamin A: 1180IUVitamin C: 15mgCalcium: 160mgIron: 2.3mg