Brandied Oka Chicken

Prep Time: 15 min
Cook Time: 35 min
Serves: 6

Winner Shell Smith’s cozy take on a chicken casserole. With mushrooms, cheese and beans, what’s not to love? Easy to make and yummy to taste – this is why Shell Smith is the winner of the 2017 National Chicken Month Recipe contest – congratulations Shell Smith!


1.5 cups (250 mL) cooked chicken (leftover roast chicken) - sliced or pulled into bite size pieces
1 cup (250 mL) fresh green beans or thawed frozen
1 cup (250 mL) shredded Oka cheese
1/2 cup (125 mL) sliced cremini mushrooms, sauteed
1/2 cup (125 mL) diced sweet white onion, sauteed
1 tbsp (15 mL) olive oil for saute
1 can condensed mushroom soup
1 clove minced fresh garlic
1/2 tsp (2.5 mL) freshly ground pepper
salt to taste
1 pinch cayenne pepper
1 pinch of freshly ground nutmeg
2 tbsp (30 mL) Brandy
1/2 cup (125 mL) sliced or slivered almonds, toasted


1 Arrange chicken and beans in greased lasagne dish, sprinkle with cheese.
2 Saute mushrooms and onion in olive oil until tender and starting to brown. Add to lasagne dish. Wipe skillet and toast almonds until light golden brown. Set aside.
3 Combine soup with remaining ingredients, including brandy and cover ingredients in lasagne dish.
4 Cover with foil, bake for 20 minutes at 325 degrees. Remove foil, sprinkle with toasted almonds and cook for another 10 minutes.
5 Serve with fragrant rice, chilled white wine and crusty dinner rolls. Serves 4-6.