1 1 1/4-ounce envelope sour cream sauce mix
2/3 cup milk
1/8 teaspoon ground nutmeg
1 1/2 cups chopped cooked chicken
2 tablespoons chopped green pepper
1 beaten egg
2/3 cup milk
1 1/2 cups packaged biscuit mix
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup milk
3/4 cup shredded American cheese (3 ounces)
1 8-ounce can jellied cranberry sauce
Advance preparation: Prepare the sour cream sauce mix according to package directions except use the 2/3 cup milk. Stir in the nutmeg, then add the chicken and green pepper; set mixture aside.
Combine the egg, 2/3 cup milk, and biscuit mix; beat with rotary beater till blended but still slightly lumpy. Bake batter on hot, lightly greased griddle using about 3 tablespoons mixture for each pancake (makes 8 pancakes). Place half of the pancakes in a shallow baking pan. Spread each with about a fourth of the chicken mixture. Top with remaining pancakes. Cover tightly. Seal, label, and freeze.
Before serving: Bake frozen stack-ups, covered, in 350° oven for 35 to 40 minutes. Meanwhile, in saucepan melt the butter or margarine; blend in the flour, salt and pepper. Add the 1 cup milk all at once. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Stir in the cheese till melted. Spoon over pancakes. Top with cranberry sauce cutouts. Garnish with parsley, if desired. Makes 4 servings.
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