Chicken Wiggle Casserole Food

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.

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.

MOM'S CHICKEN WIGGLE

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.

EASY ONE-POT CHICKEN CASSEROLE

Steps:

• Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.
• Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.
• Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.
• Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.
• Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.