Ingredients
LISA CRAWLEY TSPN00B
1 package corn bread stuffing --
1 medium
1 can cream of chicken soup
1/4 lb butter
1/2 pt sour cream
4 chicken breasts, boned --
1 cooked
1 1/2 cup chicken broth
Directions
Melt butter and mix with stuffing. Mix sour cream and cream of
chicken soup together and fold in diced chicken. Spread 1/2 of
stuffing mix on the bottom of a 13x9 pan. Spread all chicken mixture
over the stuffing. Top with the rest of the stuffing. Pour the broth
over all. Bake at 350 for 35 min. LISA CRAWLEY TSPN00B
Recipe By :
From: Date: 05/28
Servings: 4 servings
Chicken Sour Cream Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Main Dish; Poultry
The History of Recipes
Historians have proved the existence of recipes far back into distant history, in truth as far as early Egypt, and maybe further still. In practice though, these, early cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to academics are some clay tablets in ancient Sumerian which show 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 exhilarated and blissful. Progressing into The time of the romans 25BC a roman called Apicius wrote a collection of documents which described recipes prepared by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the ancient chefs made use of a wide range of herbs and spices, including a few you will know for example bay, fennel and dill. As our culinary historical trip moves to more modern times we find two interesting cookery books which appeared in the 14th Century ; a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are unconnected to the indian food that is served today, but rather accounts of the types of food on the tables of the upper classes of the period. In the 15th century, people returning from the crusades brought back many new foods and herbs from the holy lands, including parsley and basil. The introduction of these new tastes created an eruption in recipe publications, some of which are now in private cookery archives. Over the next few centuries, the powerful and wealthy tried to lay on the most extravagent meals, and consequentially the best cooks and their recipe collections were at a premium. However, it wasn`t until the 19th century that haute cuisine and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and writing down recipes of the day. By the arrival of the twentieth century, cook books were increasing in popularity mostly as a result of better eduction, people having more leisure time and having more disposable income. The introduction of television gave 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 us all to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Chicken Sour Cream Casserole recipe.
