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

Ingredients

1.5 cups cooked chicken (leftover roast chicken) - sliced or pulled into bite size pieces
1 cup fresh green beans or thawed frozen
1 cup shredded Oka cheese
½ cup sliced cremini mushrooms, sauteed
½ cup diced sweet white onion, sauteed
1 tbsp olive oil for saute
1 can condensed mushroom soup
1 clove minced fresh garlic
½ tsp freshly ground pepper
salt to taste
1 pinch cayenne pepper
1 pinch of freshly ground nutmeg
2 tbsp Brandy
½ cup sliced or slivered almonds, toasted

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  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.