2 recipes:
Boil 3 or 4 boneless chicken tenderloins and chop or shred same. Reserve 1 cup liquid.
4 cups cubed squash (yellow or patty-pan) or zucchini
1 can mushroom or cream of chicken soup
1 stick margarine, melted (not soft spread)
2 large or 3 medium eggs, well beaten
1 tsp ground black pepper
1 to 2 tsp salt
1 cup diced celery ribs
1 diced, sweet onion (but absolutely not purple)
1 cup boullion, beef, chicken, or vegetable or dissolve a tbsp instant chicken boullion powder in reserved chicken water.
2 cups finely crumbled corn bread or soda crackers
Use your hands to:
mix all ingredients except melted margarine into a sprayed 9x13 pan that you have sprayed with Pam
Add melted margarine to mixture and remix.
spread evenly in pan and bake in 375 degree, pre-heated oven for about an hour until top is nicely browned.
Remove from oven and let rest for at least 5 minutes.
Slice and plate or serve from pan.
Second variation:
Bob Evans Style
1 large bag of Pepperidge Farms Original Dressing mix (or, corn bread dressing mix--my favorite)
1 cup diced celery
1 diced sweet onion
1 stick melted margarine
1 can Cream of Chicken or Cream of Celery soup
4 cups cubed squash
1 tsp black pepper
1 egg, beaten
Mix well,
Add more liquid if mixture is too stiff
spread evenly in pan and bake in 375 degree, pre-heated oven for about an hour until top is nicely browned.
Remove from oven, let rest for at least 5 minutes.
Slice and plate or serve from pan.
Remember, if you are using Corning or Pyrex ceramic or glass pans that you can not cook at a temperature over 350 degrees, so adjust cooking time by checking often.
