Ingredients
2 cup cut up cooked chicken
1 cup sliced mushrooms
10 1/2 oz cream of mushroom soup
1 package stove top dressing
Directions
Mix the chicken with the mushrooms and half of the soup. Place this
mixture in a buttered casserole. Top with the stove top dressing
(follow directions on box). Bake in a 350øF oven for 45 minutes or
until done. Top with the remaining soup. Put back in oven for 5 more
minutes. From: Syd's Cookbook.
Servings: 2 servings
Chicken Mushroom Stove Top Stuffing Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Main Dish; Mushroom; Poultry
The History of Recipes
It is possible to follow the history of `recipes` far back into the distant past, in truth as far back as the Egypt of the Pharoahs, and maybe even further. In practice though, these, early cookbooks were just very simple pictorial instructions for preparing food.
In fact, the most ancient recipe in existence, according to food historians are some ancient tablets in ancient 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 drank it feel blissful. Later on, in The time of the romans around 25BC a roman called Apicius created a few documents which described recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, main meal and afters, a very modern way of dining. Additionally, he describes how the Romans used a good variety of spices, including some that we all recognise such as thyme, mint and parsley. Later, we find two books published in the 1300s ; a book titled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, they are unconnected to the spicy food that we all know today, but instead descriptions of the types of food prepared by the chefs of the upper classes of that time. Later on in the 1400s, people returning from the crusades brought us many new foods and spices from Arab countries, including spices such as parsley and basil. The introduction of these new tastes was responsible for an eruption in manuscripts on cookery, the majority of which are kept safe in private collections. For the decades that followed, the upper classes tried to offer the most extravagent banquests, and as a consequence, chefs and their recipe collections could command a high salary. However, it was during the 19th century the formal cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. When we get to the 1900s, cooking books were starting to become popular mostly as a result of increased literacy, leisure time and having more money. The arrival of TV brought us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Chicken Mushroom Stove Top Stuffing Casserole recipe.
