6 split
1/2 lb margarine
1 cup chopped green pepper
1 cup chopped onion
4 cup chicken broth (2 cans
1 college inn)
1 cup rice (uncle ben's wild and
1 long rice works
1 chicken breasts -- rolled in
1 poultry se
Directions
Place chicken breasts skin side down into baking dish with margarine
and bake at 350 degrees for 1/2 hour. Remove breasts temporarily,
stir in peppers and onions, add rice. Place chicken on top skin side
up. Bake at 350 degrees for at least an hour.
This is a nice make ahead dish suitable not only for family but for
company as well.
Recipe By :
Servings: 4 servings
Bema's Chicken & Rice Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Main Dish; Poultry; Rice
The History of Recipes
Written cooking instructions as a concept can be tracked way back into history, in truth as far into history as ancient Egypt, and potentially, even further back. Interesting though that is, sadly, these early cookbooks were just very simple pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are a few ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Later on, in The time of the romans 25BC a roman called Apicius compiled a collection of scripts which described recipes enjoyed by his fellow Romans. In his works, he recounts how the meals were split into hors d`oeuvre, main meal and desserts, a very modern way of dining. Additionally, he describes how the ancient chefs were skilled in the use of many herbs and spices, including some that we all recognise such as thyme, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many new spices and herbs from the holy land, including spices like rosemary and coriander. The introduction of these new culinary ideas prompted an explosion in books on cooking, the majority of which are kept safe in private cookery archives. Over the succeeding few centuries, the rich and powerful families of Europe tried to serve up the most exotic meals, and consequentially the best chefs and their recipe collections were highly sought after. However, it wasn`t until the 19th century that fine cooking and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. When we get to the 20th century, cookery publications are increasing in popularity mostly due to better eduction, people having increased leisure time and being a little richer. |
We hope you enjoy this Bema's Chicken & Rice Casserole recipe.
