Ingredients
1 cup rice
1 onion -- minced
1/2 cup green peppers -- chopped
1/2 cup celery -- chopped
1/2 tsp salt
1 1/2 cup water
2 chicken breasts
10 oz cream of mushroom soup
1/2 cup milk
10 oz mixed vegetables, frozen --
1 bag
Directions
1. Mix the rice, onion, green pepper, celery and salt in a small
bowl. Add the water; stir to blend. 2. Divide the whole chicken
breasts; you will need 4 pieces. Tear 4 pieces of foil about 15
inches long. Divide the rice mixture into four portions, one portion
to each foil piece. Place the foil onto a cookie sheet with edges of
foil turned up so liquid does not run out. Place one piece of chicken
on top of each portion of rice mixture. 3. Blend the soup and milk;
spoon equally over the chicken. 4. Thaw the mixed vegetables just
enough to separate. Arrange the vegetables around the chicken. Bring
long ends of foil up and fold carefully. Fold the two sides up and
seal so juice will not run out. Place packs on a cookie sheet in a
preheated 375-degree oven. Bake for 1 hour. Fold back foil and serve
in the foil if desired.
Recipe By : Jo Anne Merrill
From: Date: 05/28
Servings: 4 servings
Chicken~ Rice & Vegetables In Foil Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Rice; Vegetable
The History of Recipes
We can trace the history of written recipes far back into ancient history, in truth as far as the early Egyptians, and possibly even further. However, mostly, these early records were just basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to historians is a series of stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. As our culinary historical trip moves on a few more years there were two books dating from the fourteenth century - one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these two books are unconnected to the curry that appears on menues today, but rather accounts of the types of meals on the menues of the upper classes of those days. Over the following few hundred years, the rich and powerful families of Wesstern Europe strove to lay on the best banquets, and as a consequence, the best cooks and their recipes were greatly in demand. Nevertheless, it was during the 19th century that formal cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cookery books were starting to become popular due to more people being able to read, more leisure time and having more money. |
We hope you enjoy this Chicken~ Rice & Vegetables In Foil recipe.
