Ingredients
1/2 cup sliced onions
1/4 cup margarine or butter 1/2 stick
1/4 cup flour
1/2 tsp salt
1/2 tsp ground sage
1/4 tsp pepper
2 cup chicken broth
1 cup milk
1 jar sliced mushrooms draines (4.5, oz jar)
3 cup cubed cooked chicken or turkey
1/2 cup chopped fresh parsley
1/3 cup grated parmesan cheese
1 package spaghetti (7 oz package) cooked an, d drained
1 jar diced pimiento (2oz jar) drain, ed
1/2 cup shredded swiss cheese (2oz)
Directions
In large saucepan over medium heat, cook onions in margarine until
tender. Stir in flour, salt, sage and pepper; cook until bubbly.
Stir in broth, milk and mushrooms. Cook and stir until mixture boils
and is slightly thickened. Stir in remaining ingredients except
Swiss cheese.
Spoon into ungreased 12x8-inch (2-quart) baking dish; sprinkle with
Swiss cheese.
Bake, uncovered, in preheated 350-degree oven 20 to 30 minutes
until hot and bubbly. If desired, sprinkle with additional chopped
fresh parsley. Makes 6 to 8 servings.
Servings: 6 servings
Chicken Tetrazzini Bake Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Poultry
The History of Recipes
Historians have found proof that recipes existed back into ancient history, in truth as far back into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, these, ancient cookbooks were just very basic pictorial recipes for food preparation.
In fact, the most ancient recipe discovered so far, according to historians is a collection of 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 drinkers feel wonderful. Later on, there are a couple of interesting cookery books published in the 14th Century : one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books have no connection with the curry that is served today, but rather recipes for the types of food prepared by the chefs of the upper classes of those days. For the next few years, the wealthy families of the West tried to serve up the most extravagent banquests, and because of this cooks and their collection of recipes were greatly in demand. Even so, it wasn`t until the 19th century that formal cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and publishing the recipes of their peers. By the advent of the twentieth century, cooking books were increasing in popularity as a result of higher levels of literacy, people having more free time and having more money. |
We hope you enjoy this Chicken Tetrazzini Bake recipe.
