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I have a recipe like that, but it isn't for one or two. If you need it for 1 or 2 you will have to work on the proportions.
* Exported from MasterCook *
Chicken 'n Dressing
Recipe By : Ernie Davidson
Serving Size : 12 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
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1 (8oz) pkg herb-seasoned stuffing cubes
2 cups corn bread -- crumbled
1/2 cup chopped onion
1/2 cup chopped celery
2 eggs
2 cups chicken broth
3 cups cooked chicken
1/2 cup butter or margarine
1/2 cup flour
1/4 cup salt
pepper
4 cups chicken broth
6 eggs -- slightly beaten
Mushroom Sauce
1 can mushroom soup
1/2 cup milk
1 cup sour cream
1/4 cup chopped pimento
Prepare stuffing according to pkg. directions. Add cornbread, onion, celery, and eggs. Stir in enough broth to make moist. Spread in a 13z9" dish. Top with a layer of chicken.
In saucepan, melt butter, blend in flour and seasonings and 4 cups broth. Cook over med. heat until thick. Stir small amount of hot mixture into beaten eggs, then return to hot mix. Pour over chicken . Bake in slow oven (325 degrees) for 40-45 min. Let stand until set. Serve with Mushroom Sauce.
For Mushroom Sauce:
Place soup in saucepan, stir in milk until smooth. Add sour cream and pimento. Stir until hot.
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Serving Ideas : Serve with country Kitchen Peas
NOTES : May be prepared early or frozen without sauce.
This is an old one handed down from my Mom.
* Exported from MasterCook *
Country Kitchen Peas
Recipe By : Terry Ward
Serving Size : 4 Preparation Time :0:00
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method
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1 (1lb) can tiny French peas
1 (3oz) can water chestnuts -- sliced
1 tbl oil
1 tbl flour
2 cups lettuce -- shreded
1/2 tsp salt
pepper
1/4 tsp thyme
1 tbl chopped parsley
Drain peas and reserve liquid. Heat oil in med. saucepan, add flour, mix well to make a smooth sauce. Add 1/3 cup bean liquid. Add lettuce and cook 2 min. or until lettuce wilts. Add peas, water chestnuts and seasonings. Heat throughly, about 5 min., covered. Sprinkle with parsley.
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NOTES : I remember these being served when we had company.
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