Best Chicken Wiggle Recipes

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

Ingredients

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

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

Ingredients

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

CHICKEN WIGGLE CASSEROLE

Chicken Wiggle Casserole image

I hve made this since I was a young women ,and do not remember wher I first got it..

Provided by Mary R Morris

Categories Casseroles

Time 1h45m

Number Of Ingredients 11

Ingredients

1-fryer deboned( you can use legs and thigh,s)
1-can cream of chicken soup
1-can cream of mushroom soup
1/2 onion minced
1/2 cup of celery minced
1/2 bell pepper-minced
2 tbsp-butter
5-on pkg noodles
grated mild chedder cheese
black pepper and cayenne pepper to taste or use a cajun seasoning
8 oz fresh mushrooms or a large can of mushrooms

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

Country Chicken Wiggle image

This is a casserole that I've been making for over 30yrs. It is a favorite of my childen and my daughter, who is now 32yrs, is now making it for her children. It truly is family tested and approved.

Provided by cathy tate

Categories Chicken

Time 1h5m

Number Of Ingredients 6

Ingredients

4 large chicken breast
1 stick butter, melted
1 pkg stuffing mix, herb flavored
1 can(s) cream of celery soup
1 can(s) cream of chicken soup
1 c chicken broth

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.