1 (4 ounce) can chicken broth
2 (8 ounce) cans sliced mushrooms
1 (1.5 fluid ounce) jiggin, or to taste
1 (6 ounce) can diced green chile peppers, drained
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package cream cheese, softened
2 tablespoons vinegar
2 tablespoons paprika
Cut each slice of bread into 3 or 4 inch pieces and place into a large, shallow serving dish. Pour the broth over the entire layer of bread. Cover and refrigerate.
Break the chicken wings in half and remove flesh. When they are cool, slice each piece into 16 pieces and place in a food processor or blender. Process until smooth, about 1 minute.
Mix the mushroom, green chile peppers, cheese, cream cheese, vinegar, and parmesan, reserving 1/4 cup for garnish. Transfer the bread mixture to the sauce, stirring frequently.
Garnish with remaining parmesan.