4 chicken breasts - boneless
1 small onion, sliced
1 cup mushrooms, sliced (optional)
2 tbsp butter
1 can can, chedder cheese
5 oz milk
1 dash parmesan cheese
Directions
Saute onion in butter until translucent. Add chicken breasts and cook
until chicken is just done (juices run clear). Remove and set in a
large baking dish. In a large measuring cup, mix soup (10 oz can,
Campbells) and milk and stir to remove the lumps. Pour over chicken
in baking dish. Sprinkle with parmesan cheese and bake for 15 - 20
minutes at 325F. Saute mushrooms in butter. When chicken is removed
from oven, spread mushrooms over top and serve. Serve with mashed
potatoes or rice. Excellent with cauliflower or broccoli as veggie.
There is sufficient cheese sauce to add over the veggies. This meal
can be made a very fast preparation by microwaving the soup/milk
mixture til warm and then adding to chicken/onions in the frypan.
Cover and simmer for 5 minutes, then garnish and serve.
Servings: 4 servings
Cheesy Chicken Recipe brought to you by Recipe Ideas
Categories: Cheese; Chicken; Poultry
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into ancient history, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, mostly, these ancient cook books were just very basic hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to food historians are some stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a roman called Apicius created a collection of scripts detailing recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Romans made use of many spices and herbs, including a few that will be familiar to modern cooks for example thyme, fennel and asafoetida. Later, in the 15th century, people returning from the crusades brought us a variety of foods and spices from middle-east cuisine, such as basil and rosemary. The introduction of these new foods and spices was responsible for an eruption in manuscripts on cooking, the majority of which are kept safe in academic collections. During the next few hundred years, the upper classes competed to serve up the most extravagent banquests, and because of this cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the 19th century that formal cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and publishing recipes of the day. By the time we get to the twentieth century, cookery books are highly popular as a result of higher levels of literacy, more free time and having more money to spend. Like it or not, the introduction of TV gave us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Cheesy Chicken recipe.
