Favorite. Dinner. Ever. (a.k.a. Mom's Chicken Broccoli Casserole)

Since I was a kid, this has been my favorite dinner.  When I got to request a dinner from my mom, this was it.  It sounds so simple, but there is something about the lemon and the curry powder together that make this so craveable.  I could eat it every day.  It makes enough to last for 2-3 dinners (for two) but I usually eat it for lunch and dinner 'til it's gone (and sometimes cold for breakfast too).  I can't say it's super healthy but it's soooo good.  I also like to make double batches or, like tonight, split it into two and freeze them for future meals.  


I would say it was paid the highest compliment when my hubby told me it was better than his moms :)  


Chicken Broccoli Casserole


Ingredients:

• 3 Chicken Breasts (on bone) or 2 Boneless, boiled and shredded
• 1 large bag of frozen broccoli florets
• 2 cans Campbell's cream of chicken soup
• 1/2 cup mayonnaise
• 1 Tbsp. lemon juice
• 1 tbsp. curry powder
• 1 pkg. stuffing mix (Pepperidge Farms or Stovetop is best)
• 4 cups sharp cheddar cheese, shredded

Directions:

• Steam broccoli and place in bottom of 9x13 pan
• Place chicken on top of broccoli
• Season with salt and pepper
• Mix soup, mayo, curry powder and lemon juice 
• Pour soup mixture over top of chicken and broccoli and spread with spatula
• Sprinkle cheese on top
• Top with breadcrumbs (mix first with 1 Tbsp melted butter, opt.)
• Cover and Bake at 350 degrees for 30 minutes
• Remove cover and bake 10-15 minutes until top is brown and sauce is bubbling

Zuppa di Pomodore (Creamy Tomato Soup)

On a a riverboat cruise up the Po river in Italy with my family in 2004, we would return to the ship after our morning excursions and enjoy a sumptuous lunch.... watching the Italian countryside go by as we sailed to our next port.  Every day featured, among other things, a salad bar made of fresh produce (just purchased from the local town), fresh baked bread, and a homemade, delicious soup. Before we left the ship, we asked the chef for the soup recipes and I have hung onto this one ever since.  I'm glad to finally type this one up off the lone copy I've kept in my recipe file for nearly 8 years!

ZUPPA DI POMODORE
 (Creamy Tomato Soup)


Ingredients:

• 4 Medium Onions, sliced
• 4 Tablespoons Tomato Paste
• 1 lb. Fresh Tomatoes (Chef said they have to be the "best" and therefore Romana Tomatoes), cubed
• 4 Tablespoons Brown Sugar
• 1 Quart Vegetable Stock
• 1/4 Quart Heavy Cream
• 4 oz. (I use 1 large bunch) Fresh Basil
• 4 Tablespoons Corn Starch

Directions:

• Sautee sliced Onions in Olive Oil
• Add the Tomato Paste and Brown Sugar
• Then add the cubed Tomatoes
• Fill up with the Vegetable Stock and cook slowly for minimum 1 hour
• Remove from heat, Add the Basil Leaves
• Puree everything in a food processor or blender
• Strain back into the pot and re-heat to a slow boil
• Mix Corn Starch with water to dissolve, add slowly to soup once boiling, to thicken
• Reduce heat to low, add Cream and a little Salt & Pepper

Chef's Special Tip:  Add 1/8 c Balsamic Vinegar before serving

Serves 8.

When I make this, I sprinkle some fresh Parmesan cheese on top and serve it alongside bread or grilled cheese, and salad for a complete meal.  Or use it as a soup course for a larger dinner.  (It reheats well too!)

My dad and I on the Riverboat, near Venice, 2004