Moms Chicken Wiggle Recipes

Steps:

• In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
• Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

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.

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.

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.

Steps:

• Roux:.
• Melt butter over medium heat until it bubbles. Remove from heat and slowly whisk in the flour. The roux should be dry and not runny. Don't let the butter get brown or you will have a discolored sauce. Set aside.
• Sauce:.
• Combine the milk, butter, cayenne and nutmeg in a saucepan, stirring occasionally over medium heat until it just starts to boil. Whisk in the roux mixture slowly. The milk should be about twice as thick from where you started. Remove from heat and slowly whisk in the grated cheese, stirring constantly.
• Serve warm over broccoli.
• Refrigerate leftovers, the sauce will thicken in the fridge. To re-use it just microwave it a little to soften it.

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.