I can’t believe that I have moved away after only 2 1/2 short years. Cincinnati; you have been good to me. I was welcomed with open arms and honestly felt like I fit in right away. Within our first 3 months in the Queen City we had done so much to embrace the local flavor. Since we have kids we took many trips to the Cincinnati Zoo. We also became members of the Cincinnati Museum Center and spent many hours wandering through the various exhibits; the kids especially loved the Duke Energy Children’s Museum (as an added bonus we even made it to COSI in Columbus a few times). There were many Reds games, a few trips to Paul Brown Stadium to catch the Bengals, and we even ventured to Dayton to check out a Dragons game.
You see, when we came here a few years ago, we knew very little about the area. It was a job that brought us here in the first place. We knew we would need to totally immerse ourselves in order for this to work, since we were leaving our home town, our families, and our entire network of friends. The first month here we subscribed to Cincinnati Magazine and have been getting it ever since (which I highly recommend). We followed many of the leading local tweeters and started venturing out and exploring. We wasted away hours bargain hunting and people watching everywhere from Treasure Isle to Traders World to The City Flea.
We also got to try a lot of foods (Goetta and Cincinnati Chili) and restaurant chains that were new to us; Skyline Chili, Gold Star Chili, Blue Ash Chili, LaRosa’s, Jeff Ruby’s, Graeter’s and so much more. We had our fun too, whether at King’s Island, the Keith Haring Exhibit at the CAC, Trammel Fossil Park, or at the Newport Aquarium.
Add to that, the many incredible friends we gained in the process. Cincinnati will forever hold a special place in our hearts. Thank you for being so kind, I plan to visit often!
So about 12 or 13 years ago in an attempt to increase the amount of food I could make that both I and my wife would like (I like spicy & seasoned, she generally likes more simple and unseasoned) I started working towards perfecting a recipe for a Chicken Broccoli Casserole. I started with a base recipe, but it has been altered so much that even if I still had the source I don’t think I would provide it. So anyways here goes…
Tenny’s Chicken Broccoli Casserole
2 cups long grain white rice
3 cups water
1 stick salted butter
1 pound broccoli
4-5 chicken breasts
1 can (10.75 oz) cream of mushroom soup
1 can (10.75 oz) cream of chicken soup
2 tablespoons mayo
1 pound shredded cheddar cheese
– pre-heat oven to 350
– Coat a glass casserole dish/pan (9×13 works great!) with non-stick spray
– Evenly spread 2 cups of rice on the bottom of the pan
– Pour 2 cups of water over the rice
– Cut broccoli into small pieces (we prefer mostly florets) and spread them over – the rice water mix evenly.
In a separate microwaveable bowl do these steps:
– put stick of butter in microwave for 1 min (or until melted)
– then mix in 1 can of cream of mushroom , 1 of can of cream of chicken (if you don’t have cream of chicken use a second can of cream of mushroom or a ½ cup of milk), and 1 cup of warm water to bowl
– Add 2 tablespoons of mayo to the mixing bowl.
– Mix the bowl thoroughly for a min and then evenly dump over the broccoli
– Cut up the 4-5 raw (not frozen) chicken breasts into tiny pieces and spread over the mix.
– Cover with tin foil and put in oven for 60 minutes
– Take out of oven at 60 minutes, generously spread shredded cheddar cheese over the top and put back in oven uncovered for 15-30 more minutes (I like the cheese bubbling and gooey, Marcia likes it with more of a fried cheesy crust.)
– Take out of the oven and let it sit for 5-6 mins (seriously you will burn your mouth if you eat this any sooner)
This should feed 4-6 people. For our family of 4 we eat about 75%-80% of it over dinner with enough left overs for reheating the next day