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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A Year-Round Guide to Franklin and Nantahala

Yields: 6-8 servings. 2 cups cooked chicken, shredded 1 can white shoe-peg corn 2 cans great northern beans 1 can chicken broth 1 small can chopped green chilies 2 cloves garlic,

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Rosemary and Goat Cheese Strata

Yields: 6-8 servings. 2 cups cooked chicken, shredded 1 can white shoe-peg corn 2 cans great northern beans 1 can chicken broth 1 small can chopped green chilies 2 cloves garlic,

Recipes

White Chicken Chili

This creamy white chicken chili recipe is a delicious addition to any cookbook.

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Yields: 6-8 servings.

2 cups cooked chicken, shredded
1 can white shoe-peg corn
2 cans great northern beans
1 can chicken broth
1 small can chopped green chilies
2 cloves garlic, minced
1½ cups water
1 teaspoon cumin
2 chicken bouillon cubes
Flour tortillas

Combine all ingredients in large pot. Simmer on low, 30 to 45 minutes. To serve: Line bowl with flour tortilla, and add soup. If desired, top with grated cheese, salsa, and sour cream.

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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.