A Year-Round Guide to Franklin and Nantahala

Yield: 8 servings. 2 tablespoons unsalted butter, softened 2 cups bite-size broccoli florets, stems removed 4 ounces cream cheese, softened 1 cup light cream 1 cup mayonnaise 2 tablespoons freshly

Rosemary and Goat Cheese Strata

Yield: 8 servings. 2 tablespoons unsalted butter, softened 2 cups bite-size broccoli florets, stems removed 4 ounces cream cheese, softened 1 cup light cream 1 cup mayonnaise 2 tablespoons freshly

Curried Chicken & Broccoli Casserole

Yield: 8 servings.

2 tablespoons unsalted butter, softened
2 cups bite-size broccoli florets, stems removed
4 ounces cream cheese, softened
1 cup light cream
1 cup mayonnaise
2 tablespoons freshly squeezed lemon juice
2 teaspoons curry powder
½ teaspoon salt
4 roasted chicken breasts, chopped
2 cups sharp shredded cheese
1 cup slivered almonds

Preheat oven to 350˚. Using a large nonstick skillet, melt butter over medium heat. Add broccoli florets and sauté until just fork-tender. Remove from heat and set aside.

In a medium mixing bowl, blend together cream cheese, light cream, mayonnaise, lemon juice, curry, and salt.

Grease an 8 x 8-inch baking dish and layer broccoli and chopped chicken inside. Pour cream mixture over broccoli and chicken. Sprinkle with cheese and almonds. Bake, uncovered, for 25 to 30 minutes or until cheese is bubbling and almonds are golden brown.

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This story was published on Jan 15, 2019

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.