Recipe(tried): Friday Night Dinner: Chicken and Broccoli Casserole and Banana Walnut Cake with Banana Walnut Icing

Good Morning!

On Thursday evening, our local Publix Supermarket was hosting a "Meet Our Managers" night. At every department, one met the manager and received a free coupon for an item. For example, at the Deli, I received a free coupon for a broiled chicken, at the Frozen Foods, I received a coupon for a free 1/2 gallon ice cream, etc.

There were all sort of yummy hors d'oevres too...I was so full, that when I came home, we just nibbled on whatever was in the fridge and pantry! One of the delicious items they were sampling that I did purchase was Sabra Roasted Garlic Hummus. Very, very tasty!

Friday night's dinner was based on that free chicken. I made a yummy casserole and cake, recipes courtesy of Turnip Greens, Ham Hocks and Granny's Buns by Dianne C. Evans. Both came out terrific!! What a book! These are recipes that are that "tried and true" that span the 1940's to the present. You won't find fat free cooking in this book, but old fashioned recipes that are currently popular Diner favorites. All of the recipes I have tried out of this book are delicious!! There are family stories, menus, substitutions and measurements. I highly recommend this gem of a cookbook.

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Friday Night's Menu was:
Debbie D's Sweet Iced Tea (simply the best!)
Tossed Green Salad with Honey Mustard Dressing
Chicken and Broccoli Casserole
Banana Walnut Cake with Banana-Walnut Icing

Enjoy! Gina

CHICKEN AND BROCCOLI CASSEROLE
Adapted from: Turnip Greens, Ham Hocks & Granny's Buns by Dianne C. Evans
Servings: 6

This dish can be put together ahead of time and cooked just before serving.

6 chicken breasts, cooked and cut into large pieces
(I used the store bought broiled chicken, de-boned and skinned it)
1 (10 oz.) pkgs. frozen broccoli spears
SAUCE:
2 cans (10 3/4 oz. each) condensed cream of chicken soup
1 (4 oz.) can mushroom pieces (undrained)
1 cup mayonnaise
1/2 tsp. curry powder
TOPPING:
1/2 cup sharp Cheddar cheese, shredded
1 cup buttered bread crumbs

Preheat oven to 350 degrees. Butter a 13x9-inch baking dish.

Cook broccoli according to pkg. directions. Arrange in buttered prepared baking dish. Top with cooked chicken pieces; set aside.

Combine all sauce ingredients together and pour over chicken/broccoli.

Combine cheese and bread crumbs and sprinkle evenly over top.

Bake in pre-heated oven for 25-30 minutes.

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BANANA WALNUT CAKE
Adapted from: Turnip Greens, Ham Hocks & Granny's Buns by Dianne C. Evans

DRY INGREDIENTS:
2 1/2 cups cake flour
1 2/3 cups sugar
1 1/2 tsp. cinnamon
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1 tsp. salt
3/4 tsp. nutmeg
1 /2 tsp. ground cloves
WET INGREDIENTS:
1 1/2 cups mashed bananas (does not need to be ripe)
2/3 cup shortening
2/3 cup buttermilk
2 large eggs
BANANA-WALNUT ICING:
1 (16 oz.) box confectioner's sugar
1/2 stick butter, melted
1 cup walnuts, finely chopped
1 large banana, mashed (better if not ripe)

Preheat oven to 350 degrees. Grease a 13x9-inch baking pan.

Sift all of the dry ingredients together.

Add bananas, shortening, and buttermilk; beat on low speed with an electric mixer for 2 minutes.

Then add eggs and beat on low for 1 minute. Pour into prepared pan.

Bake for 45 minutes. Place pan on rack to cool.

BANANA-WALNUT ICING:
Cream sugar and butter together. Stir in nuts and banana. Spread on cooled cake.