1 package (10-oz) frozen mixed vegeta, bles
2 1/2 to 4-lb. broiler-fryer chicken
1 tsp bouquet sauce
2 cup (4-oz.) cooked egg noodles
1 can (10 3/4-oz) cream of celery soup
1/4 cup finely chopped onion
2 tbsp milk
1 tsp instant chicken bouillon
1/4 tsp dry mustard
1/4 tsp salt
1 dash pepper
Directions
Chicken cooking time: 11 to 13 1/2 minutes per pound.
Defrost vegetables in package at High, for 2 1/2 to 4 1/2 minutes. Set
aside. Place chicken in 3-qt casserole breast side down. In custard
cup, melt butter at High for 20 to 45 second. Add bouquet sauce.
Brush back of chicken with half of butter mixture. Microwave at High
for first 3 minutes. Reduce power to 50% (Medium). Microwave for
remainder of first half of cooking time. While chicken is
microwaving, combine remaining ingredients in small bowl.
After half of total time, drain fat from casserole. Turn chicken
breast side up, brush with butter sauce mixture. Arrange noodle
mixture around the chicken. Microwave for remaining time, or until
chicken is tender, and legs move freely. Stir noodle mixture before
serving.
Serves 4 to 6.
Posted by Stephen Ceideburg; January 28 1991.
Servings: 4 servings
Microwave Casseroled Chicken Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Main Dish; Microwave; Poultry
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into history, in truth as far back into recorded history as the ancient Egyptians, and possibly even further than that. In practice though, these, early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to food historians is a collection of ancient tablets in Sumerian 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 blissful. Progressing into Roman times around 25BC a man called Apicius created some documents which described recipes enjoyed by his fellow Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and afters, something that is very familiar to us today. Aspicius also informs us how the ancient Romans made use of many different spices and herbs, including many that are still in use today for example basil, fennel and parsley. Later on, we have two interesting recipe books which appeared in the 14th Century - one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the curry that appears on menues today, but rather accounts of the types of food on the tables of the nobility of that period. Later on in the 1400s, knights returning from the crusades brought back many new foods and herbs from the holy land, including coriander, basil and rosemary. The introduction of these new foods and spices prompted a surge in manuscripts on cooking, some of which still exist in private cookery archives. The introduction of the TV brings us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like those on this site. |
We hope you enjoy this Microwave Casseroled Chicken recipe.
