A traditional American dish often served in the Old South was the labor-intensive Chicken Pudding. Cooked slowly in the oven of a wood-burning stove (or earlier in the hearth), this dish makes its own "crust" which browns like a Yorkshire Pudding. But more than looks, this dish is delicious, hearty, filling, and with the new recipe so easy to prepare and serve.
Here is the link to two recipes for making Chicken Pudding the old-fashioned way and one recipe for making Thideosia's Baked Chicken Pudding the new easy way:
My Sweetie prepared Chicken Pudding today --- it was our first time to eat this traditional dish --- and it was delicious!