2 tbsp margarine
1/4 cup flour
1 tsp salt
1/4 tsp ground sage
1 cup water
1 cup milk
1 chicken bouillon cube
2 cup cooked chicken, cut up
10 oz frozen mixed veg, thawed
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup grated parmesan cheese
1 tbsp snipped parsley
1/2 tsp paprika
2 cup biscuit mix**
1/2 cup cold water**
1 **or 1 can refrig biscuits
Directions
Heat margarine over low heat until melted, stir in flour, salt and
sage until smooth. Gradually stir in 1 cup water, milk and bouillon
cube. Heat to boiling, stirring constantly. Boil and stir until
thickened. Stir in chicken, mixed vegetables, celery and onion. Pour
mixture into 9x9 pan. If using biscuit mix, make biscuits using
**ingredients. Place biscuits on chicken mixture. Mix remaining
ingredients and sprinkle over biscuits. Bake at 425 for 10-15 minutes
or until biscuits are brown. Source: BC Creative Recipes with
Bisquick.
Servings: 4 servings
Biscuit Topped Chicken Casserole Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Casserole; Chicken; Main Dish
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions back into ancient history, in truth as far back into recorded history as the Egyptians, and quite possibly further than that. However, mostly, these early records were just primitive pictorial instructions for food preparation.
In fact, the most ancient recipe discovered, according to academics is a collection of clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Progressing into Roman times around 25BC a man called Apicius created a number of scripts which described recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Romans were skilled in the use of a wide range of herbs and spices, including some familiar names for example bay, mint and parsley. Later on in the 1400s, knights returning from the crusades brought back many new foods, spices and herbs from the holy lands, including spices like basil and coriander. These new herbs and spices was responsible for a torrent in cookery books, the majority of which are kept safe in private collections. For the centuries that followed, the rich families of the West tried to serve the best banquets, and consequentially the best chefs and their recipe collections were at a premium. Even so, it was during the nineteenth century the formal cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, verifying, and writing down the recipes of their peers. The introduction of the TV brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes just like those on our web site. |
We hope you enjoy this Biscuit Topped Chicken Casserole recipe.
