Chicken Wiggle

Vera Bell, FMS

  • 1 (3 to 5 lb) hen, cooked in broth and deboned
  • 2 chopped onions
  • 1 chopped bell pepper
  • 1 cup rice
  • 1 cup tomatoes
  • Salt
  • Pepper
  • 1 small can mushrooms
  • 1 (No. 2) can English peas
  • Cheese

Place chicken, cooled in broth, and deboned. Cut meat in pieces. To both, add onions, pepper (green), and 1 cup rice, cooked in broth, 1 cup tomatoes, salt and pepper; cook until tender.

Add 1 bottle stuffed olives, sliced, 1 small can mushrooms, 1 (number) 2) can English peas, drained. Add chicken and stir.

Pour into casserole. Cover with grated cheese and put in 350° oven and let glaze.

Makes 10 servings.

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