Recipe
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!
Contributed By: Shell Smith
Ingredients
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
Instructions
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.