Cook chicken breasts in water, enough to cover, until tender. Take meat from bones and cut into chunks. Place the chicken in a baking dish. Mix chicken broth with soup, add margarine and heat, stirring until smooth. Pour over chicken. Mix salt, pepper, flour and milk. Pour over contents in dish. Bake at 450 degrees for 30 minutes.
This recipe is from the Kitchen Keepsakes from the Owen Family cookbook and first appeared in Our State’s December 2012 Recipe Newsletter.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
