Country Chicken Wiggle Recipes

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CHICKEN WIGGLE



Chicken Wiggle image

Provided by tonkcats

Time 45m

Yield 8

Number Of Ingredients 10

1 whole chicken
1/2 cup margarine or butter
2 medium size onions
2 medium size green peppers
1 small can sliced mushrooms
1 small can pimentos
1/2 small bottle Worcestershire sauce
1 tablespoon Tabasco sauce
1 pound egg noodles
1 small can English peas (young, tender, are best)

Steps:

  • Chop finely onions, peppers, and mushrooms. Cook chicken in boiling water in a large saucepan. Reserve the broth. When chicken is done, debone and cut into small pieces. Place the chopped onions, peppers, mushrooms, pimentos, into a skillet with the margarine or butter. Saute until tender. Add Tabasco sauce and Worcestershire sauce to the sauteed vegetables. Cook noodles in broth for 10 minutes and salt and pepper to taste. Add cut up chicken and sauteed vegetables to egg noodles and broth. Add more broth for very moist consistency and bring to a boil before serving.

CHICKEN WIGGLE



Chicken Wiggle image

This recipe came from my husbands grandmother. This recipe is great frozen, for a later date. This recipe goes well with any green vegetable, side salad, and bread of your choice.

Provided by Tonkcats

Categories     Whole Chicken

Yield 12-15

Number Of Ingredients 10

1 whole hen (2-4 pounds)
1/2 cup margarine or 1/2 cup butter
2 medium onions
2 medium green peppers
1 can small mushroom, sliced
1 can small pimiento
1/2 bottle small Worcestershire sauce
1 tablespoon Tabasco sauce
1 lb egg noodles
1 can small English pea (young, tender, are best)

Steps:

  • Chop finely onions, peppers, and mushrooms.
  • Cook hen in boiling water in a large saucepan. Reserve the broth. When chicken is done, debone and cut into small pieces.
  • Place the chopped onions, peppers, mushrooms, pimentos, and put into a skillet with the margarine or butter. Saute until tender. Add Tabasco sauce and Worcestershire sauce to the sauteed vegetables.
  • Cook noodles in broth 10 minutes and salt and pepper to taste.
  • Add cut up chicken, sauteed vegetables to egg no odles and broth. Add more broth for very moist consistency and bring to a boil before serving.

Nutrition Facts : Calories 283.1, Fat 13.3, SaturatedFat 3.1, Cholesterol 60.2, Sodium 123, Carbohydrate 30.1, Fiber 2, Sugar 2.2, Protein 11

COUNTRY CHICKEN CASSEROLE



Country Chicken Casserole image

Provided by Food Network

Time 35m

Yield 5 servings

Number Of Ingredients 8

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Potato Soup
1 cup milk
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
4 cups cooked cut-up vegetables *
2 cup cubed cooked chicken OR turkey
4 cups prepared Pepperidge Farm® Herb Seasoned Stuffing

Steps:

  • Stir the soups, milk, thyme, black pepper, vegetables and chicken in a 3-quart shallow baking dish. Top with the stuffing.
  • Bake at 400 degrees F for 25 minutes or until the stuffing is golden brown.
  • *Use a combination of cut green beans and sliced carrots.

MOM'S CHICKEN WIGGLE



Mom's Chicken Wiggle image

This is a good way to use up leftover chicken. My Mom used to make this, why she called it chicken wiggle I have no idea, I just know that when I came home from school and knew we were having this, I was in heaven. I have tried to figure it out as close as I can remember. For this you will need a batch of Hailey's Favorite Cheese Sauce, recipe #364959. This is good over toast, saltines (my favorite), or my girls favorite, broad egg noodles. The cook time roughly includes the cook time for the cheese sauce and the the final combo, not the time for cooking or cutting the ckicken.

Provided by Chumleyathome

Categories     One Dish Meal

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 4

1 3/4 cups cheese sauce, Hailey's Favorite Cheese Sauce # 364959
2 cups cooked chicken, cubed
1 (10 ounce) package frozen peas, thawed and drained
saltines, toast or egg noodles

Steps:

  • Prepare the cheese sauce per recipe.
  • While the sauce is still hot stir in the chicken and the peas. Heat long enough so the chicken and peas are heated through.
  • Serve hot over your choice of optional beds.

Nutrition Facts : Calories 726.6, Fat 39.1, SaturatedFat 15.9, Cholesterol 168.9, Sodium 2089.5, Carbohydrate 34.5, Fiber 7.1, Sugar 8.6, Protein 57.2

POTATO CHICKEN STEW



Potato Chicken Stew image

A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt content.

Provided by sal

Categories     Chicken Stew

Time 45m

Yield 6

Number Of Ingredients 13

4 cups cooked, cubed chicken breast meat
⅔ cup sliced fresh mushrooms
1 cup chopped onion, sauteed in butter
1 ½ cups chopped carrots
6 cups chicken stock
1 teaspoon dried sage
1 teaspoon dried basil leaves
1 teaspoon garlic salt
1 teaspoon dried parsley
1 (10 ounce) package frozen mixed vegetables, thawed
3 cups cooked, diced red potatoes
½ cup chopped celery
⅛ cup all-purpose flour

Steps:

  • Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
  • Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

Nutrition Facts : Calories 307 calories, Carbohydrate 32.9 g, Cholesterol 80.1 mg, Fat 4.5 g, Fiber 5.4 g, Protein 34 g, SaturatedFat 1.3 g, Sodium 1113.3 mg, Sugar 5.3 g

COUNTRY CHICKEN



Country Chicken image

I've been making this recipe for about 30 years, and it's still my husband's favorite chicken dinner. In place of the bacon, I'll often substitute country-smoked ham.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 17

1 broiler/fryer chicken (3 to 4 pounds), cut up
1/4 cup canola oil
1/4 pound thick-sliced bacon, cut into 1-inch pieces
1 cup chopped green pepper
1/2 cup chopped onion
2 cups water
1 cup sliced fresh mushrooms
1/2 cup diced fresh tomato
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1 bay leaf
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
3 tablespoons all-purpose flour
3 tablespoons chicken broth
Hot cooked noodles

Steps:

  • In a large skillet, brown chicken in oil on all sides. Remove and keep warm. Drain. In the same skillet, cook bacon over medium heat until almost crisp. Add green pepper and onion; saute until vegetables are tender. Drain. , Return chicken to skillet. Add the water, mushrooms, tomato, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear., Remove chicken and keep warm. Discard bay leaf. , In a small bowl, combine flour and broth until smooth. stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the chicken and noodles.

Nutrition Facts : Calories 397 calories, Fat 26g fat (6g saturated fat), Cholesterol 93mg cholesterol, Sodium 601mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein.

COUNTRY FRIED CHICKEN



Country Fried Chicken image

Classic Southern fried chicken fritter. Top with country or chicken gravy and serve with mashed potatoes, or dress it up how you please. I've been cooking this for years and never get tired of it.

Provided by visions

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 8h35m

Yield 8

Number Of Ingredients 13

8 skinless, boneless chicken breast halves
1 quart buttermilk
3 shallots, finely chopped
2 tablespoons chopped garlic
2 tablespoons salt
2 tablespoons white sugar
1 ¼ teaspoons ground cumin
1 ½ teaspoons ground black pepper
2 cups vegetable oil for frying, or as needed
4 cups all purpose flour
2 tablespoons baking powder
2 teaspoons salt
8 large eggs, beaten

Steps:

  • Place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch.
  • Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
  • Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.
  • Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade.
  • Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Press chicken breasts one at a time into flour mixture until lightly coated. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour.
  • Fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. Drain on a paper towel-lined platter and repeat with remaining chicken.

Nutrition Facts : Calories 634.8 calories, Carbohydrate 69.4 g, Cholesterol 258 mg, Fat 22.7 g, Fiber 2.2 g, Protein 37.1 g, SaturatedFat 5.8 g, Sodium 3111.6 mg, Sugar 10.2 g

COUNTRY FRIED CHICKEN



Country Fried Chicken image

This is one of our favorite recipes to take along on a picnic. We like to eat the chicken cold, along with a salad and watermelon. It's a real treat!

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 9

1 cup all-purpose flour
2 teaspoons garlic salt
2 teaspoons pepper
1 teaspoon paprika
1/2 teaspoon poultry seasoning
1 egg
1/2 cup milk
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
Oil for frying

Steps:

  • In a large resealable plastic bag, combine the flour and seasonings. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add to bag, a few pieces at a time, and shake to coat., In a large skillet, heat 1/4 in. of oil; fry chicken in oil until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels. ,

Nutrition Facts : Calories 526 calories, Fat 24g fat (7g saturated fat), Cholesterol 189mg cholesterol, Sodium 1051mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 48g protein.

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