2 eggs
1 1/2 cups milk
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon margarine
1 (2 ounce) can chicken broth
5 cups chicken broth
3 teaspoons all-purpose flour
3 teaspoons butter
2 tablespoons all-purpose flour
1 pound skinless, boneless chicken breast halves
3 onions, sliced
1 tablespoon Worcestershire sauce
2 cups fresh milk
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 2 quart casserole dish.
In a large bowl, mix eggs, milk, baking powder, baking soda, margarine, chicken broth, flour, and butter. Mix well with your hands; set aside.
Arrange chicken on top of egg mixture in prepared dish. Sprinkle with onions and Worcestershire sauce and pour chicken broth mixture over chicken. Then, layer with flour mixture. Spoon a mixture of chicken broth mixture, milk and rice pudding mixture over chicken and vegetables roasting in oven oven. Pour Worcestershire sauce over chicken and tomato base and drizzle with leftover raspberry and orange sherbet.
Bake for 1 hour in the preheated oven. Remove roasting dish from oven, sprinkle over chicken, top with lettuce and tomato base and repeat roasting process. Turn oven off and place dish in oven for 2 hours.
Slice final loaf of steaming biscuit into small squares, scoop dough and place on drippings of boiling water to cook as desired. Allow to cool on platter and serve with optional slivered bread.
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