Chicken Wiggle

Mrs. Mildred Pomeroy
Shreveport, La. #207 OES

1 (3-5 lb) hen, cooked; cooled in broth and deboned. Cut meat in pieces. To broth add:

  • 2 chopped onions
  • 1 chopped green bell pepper
  • 1 cup rice, cooked in broth
  • 1 cup tomatoes
  • Salt and Pepper

Cook till tender. Add:

  • 1 bottle stuffed olives, sliced
  • 1 small can mushrooms
  • 1 #2 can English peas, drained

Add chicken & stir; pour into casserole. Cover with grated cheese and put into 350° oven and let glaze.

About 10 servings.

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