Moms Chicken Wiggle Recipes

CHICKEN WIGGLE

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.

MRS. WATSON'S WIGGLE

Steps:

• 1. cook macaroni 2 min. short of suggested time since it will be baked later
• 2. Brown ground beef, drain
• 3. mix together can of soup and beef along with house seasoning
• 4. lightly spray pan (9" square or 9x11) and put 1/2 of macaroni on bottom.
• 5. Next layer 1/2 of meat mixture and gently spread over macaroni.
• 6. Next sprinkle 1/2 of baby peas over mixture
• 7. Drizzle 1/2 of tomato sauce
• 8. Sprinkle with 1/2 of cheese. We like a lot of cheese so we do add a lot
• 9. Repeat layers ending with the cheese.
• 10. Bake at 350 for 1 hr. Let rest 10 min before digging in. Serve with salad and crusty bread or fresh rolls
• 11. house seasoning; 3/4 c sea salt, 1/4 c restaurant black pepper and 1/4 c garlic powder (based on Paula Deen's recipe)

CHICKEN WIGGLE CASSEROLE

Steps:

• 1. Cook and debone chicken ,( I boil).Saute vegetables,and mushrooms in butter.Cook noodles and drain well.Mix all ingredients together ,season to taste and place in a large greased casserole dish.Bake 15 minutes ,then top with cheese and bake till bubbly.
• 2. I have use spaghetti if I did not have noodles,I use caned or fresh mushroom,s .If you use the caned be sure and rise and drain them well before sauting,fresh slice before sauting.

COUNTRY CHICKEN WIGGLE

Steps:

• 1. Preheat oven to 350 degrees. Place chicken in a large stock pot and fill with enough water to cover the chicken. Bring to a boil; reduce heat slightly and boil 20-25 minutes until the chicken is no longer pink. Remove from heat, remove chicken from broth-reserving the broth and break apart chicken into bite-sized pieces. Set aside.
• 2. Melt butter and mix with stuffing; set aside. In a medium sized bowl, mix together the soups and chicken broth.
• 3. Spray a 9x13 inch baking dish with cooking spray. Place half of the stuffing in the bottom of the dish. Next place the pieces of chicken evenly on top of the stuffing. Then add the soup mixture evenly on top of the chicken. The last layer is the remainder of the stuffing, spred evenly across the top.
• 4. Bake at 350 degrees for 35 minutes or until browned and bubbly in the middle. Place a sheet of alumnium foil over the top, if needed, to prevent excessive browning.