RECIPES

Brandied Oka Chicken

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!

Prep Time

15M

Cook Time

35M

Serves

6

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. 1 Arrange chicken and beans in greased lasagne dish, sprinkle with cheese.
    2. 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. 3 Combine soup with remaining ingredients, including brandy and cover ingredients in lasagne dish.
    4. 4 Cover with foil, bake for 20 minutes at 325 degrees. Remove foil, sprinkle with toasted almonds and cook for another 10 minutes.
    5. 5 Serve with fragrant rice, chilled white wine and crusty dinner rolls. Serves 4-6.
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