A Year-Round Guide to Franklin and Nantahala

2½-pound fryer chicken 1 (8-ounce) package egg noodles 1 large onion, chopped 1 cup celery, chopped ¾ cup green pepper, chopped 1 stick margarine 1 small jar sliced pimentos 2

Madison County Championship Rodeo

2½-pound fryer chicken 1 (8-ounce) package egg noodles 1 large onion, chopped 1 cup celery, chopped ¾ cup green pepper, chopped 1 stick margarine 1 small jar sliced pimentos 2

Rosemary and Goat Cheese Strata

2½-pound fryer chicken 1 (8-ounce) package egg noodles 1 large onion, chopped 1 cup celery, chopped ¾ cup green pepper, chopped 1 stick margarine 1 small jar sliced pimentos 2

Plantation Chicken

2½-pound fryer chicken
1 (8-ounce) package egg noodles
1 large onion, chopped
1 cup celery, chopped
¾ cup green pepper, chopped
1 stick margarine
1 small jar sliced pimentos
2 boxes frozen broccoli stalks, cooked, drained, and torn into strips
2 tablespoons slivered almonds, toasted

Boil chicken, covered with water, until done. Remove chicken from bone, and set aside. Boil noodles in chicken broth; drain. Sauté onion, celery, and green pepper in margarine. Add cooked vegetables and pimentos to cooked noodles. In a greased casserole dish, layer broccoli, noodles, and chicken. Sprinkle with toasted almonds. Bake at 350° until heated through.


To order a copy of Centennial Cookbook contact Gayle Hughes at (336) 656-3256 or billgayle16@gmail.com.

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This story was published on Mar 30, 2011

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.