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
It is possible to track the history of meal recipes back into ancient history, certainly as far back as the ancient Egyptians, and possibly even further. Interesting though that maybe, generally, these old records were just simple pictorial instructions for food preparation.
In fact, the oldest recipe discovered, according to food historians are a few stone tablets in Sumerian describing the baking 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. Later on, in The time of the romans around 25BC a man called Apicius created some scripts describing recipes cooked by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient chefs made use of many different aromatic flavors, including many that are still in use today like thyme, fennel and asafoetida. Moving on, there are a couple of interesting books which were published in the 14th Century - one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these are nothing to do with the spicy food that is served today, but rather descriptions of the types of meals prepared by the chefs of the rich and wealthy people of that period. Later, in the 15th century, the Crusaders brought back many foods and spices from the Middle-East, such as coriander, parsley, and basil. The introduction of these new tastes prompted a surge in cookery books, some of which are now in academic collections. By the advent of the 1900s, recipe publications were in high demand, as a result of increased literacy, people having more spare time and having more money. |
We hope you enjoy this Chicken & Stuffing Casserole recipe.
