 When I first started my show, a young lady asked me what I make this because her grandmother used to make it and this is one of the first videos that I put together for a viewer. This is a recipe in our Volume 2 cookbook. Hey y'all, it's Timmy with Collard Valley Cooks and tonight we're going to make Huntington Chicken. To start with you need to boil a fryer chicken and that way you can get some good broth and your chicken meats. This is the chicken off of one fryer chicken that we saved for our meal tonight. And this is my broth. I got two quarts of bone broth from my chicken. I'm going to post a video tomorrow on how to do your own chicken stock. I don't want to waste my stock just boiling some noodles because I tell you to boil your noodles in your chicken stock. Since mine's already jarred up and ready and prepared for another meal I'm just going to sprinkle some chicken bouillon into my water before I boil my noodles and that way I don't waste my really good stuff just to boil some noodles. And you can do whatever you want to. So we're going to bring this to a boil. The first thing you're going to do is bring your water to a boil and you're going to preheat the oven to 350. All right, while we're waiting on that we are going to melt our cheese and with some milk. I'm actually going to do it on the stove top because it'll be more fun but you can put this in the microwave and melt it as well. So the first thing I'm going to do is just cut this up into smaller pieces and I'm not going to turn on the heat until I get the milk in here. So this is eight ounces of Velvita cheese and then you're going to put in a half a cup of milk and it says, the recipe says warm milk but I'm just going to turn it on and let it start melting right here. I'm probably just going to mix my sauce up in the skillet and then we'll pour it over our noodles when our noodles get done. All right, look right here. We've got a can of peas and I like the sour sweet peas, the small ones. You're going to use juice and all and you're also going to use a small jar of diced, diced, pimentos. You want them diced in small pieces, not in strips. I'm going to go ahead and add the peas and the pimentos. Now we're going to add our meats and if you're not feeding a whole lot of people you can save some of your chicken for, you know, some chicken and rice or whatever you want to do with it. I don't think I want to use every single bit of mine. I'm going to leave out just a little bit, maybe to make some chicken salad or something. So we're just putting in our chicken and now this will be warm when it goes over the noodles and that way it will cook quicker when you get it in the oven. It looks good already. I'm going to add a little pepper to it. I don't know if that's in the, I don't think that's in the recipe but I sure want some in it. Mark that down in your recipe but I have a little pepper. Chicken's good with pepper. All right, we're going to drop our pasta and remember we put that bouillon in here so it's already got some salt in it. We're going to put in two cups of macaroni noodles and we're going to boil them eight minutes. If you were using your real chicken stock, of course you'd reserve it and use it for super something. Now I've got my noodles. I'm going to put my noodles over and my... All right, we're going to mix this up good and get it in the baking dish. So make sure it's got enough juice to cover the noodles. If for some reason it don't, you can add just a little bit of milk. All right, so we've got it in our dish and I'm going to spread it out good and it looks to me like it needs some juice. So I'm going to pat it down good and we're just going to add a little milk to it. So we're just going to add a little milk to make that happen. So you're just going to put spread cheese over the top and use as much as you like. I'm using a good bit. That's it. We're going to get this in the oven. It's going to be in there for 50 minutes and then we're going to get it out. Casserole's ready. We're going to dip into this beautiful casserole. So you can see the chicken. It's cheesy but not like overwhelmingly cheesy. It's a really, really good thing to try. All right, let's give this a try y'all. Nothing had to fry and pop my clothes tonight. I didn't even have to wear an apron. All right, stick into this. Look at that good chicken. That's how I like my chicken. You want it to be falling apart done. That's what happens when you make a whole chicken in broth. This recipe would not taste the same with just like rotisserie chicken or something that you've pulled off like that. It really needs to have those little shreds of chicken. So all you got to do is boil it. Good. Let's give it a taste. It's very, very good. Can you think that the peas are going to be overwhelmingly or the feminos and they're not? They're just, it's just the right amount. It'll be good. It's really good y'all. Y'all are going to really like it. It's got the minnas in there, the peas in there, but they don't taste overwhelming. If you don't like peas, just leave them out or put in something different if you want to. But it's going to be good. Make sure you do add the feminos. Matter of fact, I wouldn't mind having a little more in mind. So don't leave them out either. Thanks for watching Colored Valley Cooks where we cook like mama did. Bye y'all.