1/4 cup oil
1/2 cup flour
1/2 tsp paprika
1/4 tsp pepper
3 1/2 lb broiler-fryer chicken, cut up
1 can condensed cream of chicken or
1 cream of mushroom soup
6 cup soft bread cubes (about 10 slices)
1/4 cup butter, melted
1 cup milk
3/4 tsp salt
1/2 tsp rubbed sage
1/2 tsp dried thyme leaves
1/4 tsp pepper
1 lg. stalk celery, chopped (about 3/, 4 cup)
1 med. onion, chopped (about 1/2 cup)
Directions
Heat oil over medium heat in 10" skillet. Mix flour, paprika and 1/4
tsp. pepper. Coat chicken with flour mixture. Cook chicken in oil
over medium heat 15 to 20 minutes or until brown.
Heat oven to 350 degrees. Place chicken in ungreased 2 1/2 quart
casserole or square baking dish, 9x9x2". Pour soup over chicken. Toss
remaining ingredients. Mound mixture on chicken. Cover and bake 1
hour to 1 hour 15 minutes or until chicken is done.
Serves: 6 From: Betty Crocker Recipe Booklet
Servings: 6 servings
Chicken & Stuffing Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Main Dish; Poultry
The History of Recipes
We can trace the history of written recipes way back into the far past, in truth as far back as the Egyptians, and potentially, even further back. Having said that, these, early cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts are some ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Moving our culinary historical trip onwards, there are a couple of interesting cookery books published in the 1300s ; a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the indian curry that is familiar to us all today, but instead accounts of the types of meals on the tables of the nobility of the time. In the 15th century, the Crusaders brought back many new foods and spices from Arab countries, including spices such as rosemary and coriander. The introduction of these new herbs and spices caused an eruption in books on cookery, many of which are kept safe in private cookery archives. Over the following few centuries, the powerful families of Europe tried to serve the most extravagent banquests, and as a consequence, chefs and their recipe collections became highly prized. Even so, it wasn`t until the 19th century that fine cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and writing down the recipes of their peers. The arrival of TV brought us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Chicken & Stuffing Casserole recipe.
