1 box chicken rice-a-roni
16 oz chopped broccoli -- frozen
4 cup cooked chicken -- or turkey
2 can cream of mushroom soup -- or
1 any cream soup
1/2 cup milk -- or mayonaisse
1 cheddar cheese -- grated
1 seasoned bread crumbs
1 mushrooms -- optional
Directions
Prepare rice according to package directions. Pat
into a long cake pan.
Top rice with broccoli, mushrooms, and chicken or
turkey.
Blend together soup & milk or mayonnaise. Spread over
top of casserole.
Sprinkle with cheese and bread crumbs. Bake in a 350
degree oven for 30 to
40 minutes.
Recipe By : Karen Broeklin
From: Favorite Fruitcakes By Moira Hodg
Servings: 8 servings
Karen's Layered Chicken Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Main Dish; Poultry
The History of Recipes
Written cooking instructions as an idea can be observed way back into ancient history, certainly as far back into history as the early Egyptians, and potentially, even further back. Having said that, these, early records were just very basic hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to academics is a collection of ancient tablets in ancient 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 making drinkers feel blissful. Progressing into Roman times 25BC a roman called Apicius assembled a number of documents which described recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into starters, main course and desserts, a style of dining still practiced today. Aspicius informs us how the early Romans made use of a wide range of herbs, including a few that will be familiar to modern chefs like basil, rue and asafoetida. Continuing our culinary historical journey, there were two books which date from the fourteenth century - a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they are not about the indian curry that is popular today, but rather descriptions of the types of food prepared by the cooks of the rich people of those days. 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 coriander, parsley, and basil. These new foods and spices was responsible for an increase in recipe books, many of which still exist in academic collections. When we get to the twentieth century, cookery publications were starting to become popular mostly due to better eduction, people having increased spare time and having more disposable income. The TV revolution brings us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Karen's Layered Chicken Casserole recipe.
