Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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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

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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

Community Cookbook Series

Hot Chicken Salad

This hot and cheesy baked chicken salad making for a comforting — and delicious — main course.

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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

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.