Honeycomb Chicken
Creamy honeycomb chicken combines tender shredded chicken with cheesy noodles, peas, and pimentos, baked to perfection—comfort food ideal for family dinners or casual gatherings.
Ingredients
Instructions
- Boil 1 whole chicken with onions and celery; cool and debone. Chop meat into chunks.
- Thicken 2 cups chicken stock with 2 tablespoons flour.
- Cook 8 ounces of noodles; drain and add to the chicken and thickened stock.
- Add 1 cup frozen peas and 1 small jar pimento.
- Pour mixture into a baking dish; top with shredded cheese.
- Pour 1 cup half and half milk or canned milk over all.
- Bake in a 350°F oven for 45 minutes.
- Serve hot with rolls and a Jell-O or green salad.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or rosemary to the chicken stock while thickening. If you don't have chicken stock, vegetable broth can work as a substitute. Using a mix of cheeses, such as cheddar and mozzarella, will enhance the creaminess. If you're short on time, rotisserie chicken can be a convenient alternative to boiling your own chicken.
Serving Suggestions
This Honeycomb Chicken pairs beautifully with rolls and a light Jell-O or green salad. For a heartier meal, consider serving it alongside steamed vegetables or a side of garlic bread. If you want to elevate the dish further, a sprinkle of fresh herbs on top before serving can add a lovely touch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for about 20-25 minutes, or until heated through. You can also microwave individual servings, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Honeycomb Chicken contains roughly 452 calories, with 14g protein, 85g carbohydrates, and 6g fat. It is an excellent source of vitamin C (53% of the Daily Value), iron (34% of the Daily Value), and protein (27% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 604mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of pasta in this recipe?
Yes, you can use different types of pasta such as penne, fusilli, or even whole wheat noodles. Just ensure they are cooked al dente, as they will continue to cook in the oven.
Can I make this dish ahead of time?
Absolutely! You can prepare the entire dish up to the baking stage, cover it, and refrigerate it for up to 24 hours. When you're ready to bake, simply increase the baking time by about 10-15 minutes.
What can I substitute for half and half?
If you don’t have half and half, you can use a mixture of milk and heavy cream to achieve a similar richness. Alternatively, evaporated milk can be used for a lighter version.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).