Shhhhhhhhhh. I'm blogsitting today. And I don't want to wake the Peanut...or the Mama. I won't keep you long. When big life changing events are afoot, I tend to just stay out of the way and pray (must be 4th child syndrome). I thought I'd do what any self-respecting Mama would do in this situation. Share a casserole.
I did not inherit a rich culinary heritage. Exhibit A. But my husband, on the other hand, definitely got the cooking gene from his very talented Mom. I fell in love with him while he made me a humble meal of pasta and jarred sauce, somehow adding the love into the mix.
Years later, a typical exchange between my mother-in-law and I would sound like this:
Me: Mmmmmm, these lima beans are delicious? What did you do to them?
MIL: Oh, I just cooked 'em with a little butter and salt.
I return home wondering how just adding a little butter and salt to my pitiful frozen lima bean water is going to make them taste like heaven. Clearly, something is lost in the translation and lack of direct genetic transfer.
I'm learning though. It's only taken me 13 years to catch on a little.
Here is one of our family's favorites from the mother-in-law's archives. I call it Betty's Chicken Divan, and variations of it abound online. My kids, who are not always crazy about casseroles LOVE this one. Of course, to capitalize on the familial love, I call it Grandmother's chicken casserole.
3 cooked chicken breast
2 pkg. cooked frozen broccoli (I sometimes use fresh)
1 can cream soup
1/2 t. curry, or more
1/2 c. mayo
1 1/2 T lemon juice
Line casserole with 2 pkg. cooked and drained broccoli. (I'm even so adventurous as to occasionally try another veggie like asparagus). Place chicken over. Pour soup mixture over. Sprinkle generously with cheddar cheese.
Bake at 350° F, 35 minutes until bubbly.
Now go be a blessing to some Mama who needs some casserole-love. And share your own favorite casserole recipe upstairs in FriedOkra's Recipe Forum!