A Year-Round Guide to Franklin and Nantahala

Yield: 8 servings. 2 cups chicken, cooked and diced 2 cups celery, diced ½ teaspoon salt 1 cup mayonnaise 2 tablespoons lemon juice ½ cup slivered almonds 2 teaspoons grated

Madison County Championship Rodeo

Yield: 8 servings. 2 cups chicken, cooked and diced 2 cups celery, diced ½ teaspoon salt 1 cup mayonnaise 2 tablespoons lemon juice ½ cup slivered almonds 2 teaspoons grated

Rosemary and Goat Cheese Strata

Yield: 8 servings. 2 cups chicken, cooked and diced 2 cups celery, diced ½ teaspoon salt 1 cup mayonnaise 2 tablespoons lemon juice ½ cup slivered almonds 2 teaspoons grated

Hot Chicken Salad

Yield: 8 servings.

2 cups chicken, cooked and diced
2 cups celery, diced
½ teaspoon salt
1 cup mayonnaise
2 tablespoons lemon juice
½ cup slivered almonds
2 teaspoons grated onion
1 cup potato chips, crushed
½ cup grated cheese

Mix first 7 ingredients.

Pour into greased 8 x 8-inch baking dish. Cover with potato chips and cheese.

Bake at 350° until bubbly around edges, about 30 minutes. 

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This story was published on Dec 15, 2010

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.