Ingredients:

  • 4 cups Cooked Chicken, shredded (approx. 900 g)
  • 2 cups Cooked Wild Rice Blend (approx. 360 g)
  • 1 medium Yellow Onion, finely chopped (approx. 150 g)
  • 8 oz Cremini Mushrooms, sliced (approx. 225 g)
  • 1 (8 oz) can Water Chestnuts, drained and chopped (approx. 225 g)
  • Fine Sea Salt & Black Pepper, To taste
  • 4 Tbsp Unsalted Butter (approx. 56 g), divided
  • 4 Tbsp All-Purpose Flour (approx. 60 g)
  • 2 Tbsp Dry Sherry (or white wine) (approx. 30 ml)
  • 1 cup Chicken Stock, low sodium (approx. 240 ml), warm
  • ½ cup Heavy Cream (Double Cream) (approx. 120 ml)
  • 1 (10.5 oz) can Cream of Mushroom Soup (approx. 298 g)
  • ½ cup Milk (Whole or 2%) (approx. 120 ml)
  • 1 tsp Lemon Juice, freshly squeezed (approx. 5 ml)
  • ½ cup Sliced Almonds (approx. 60 g)
  • ½ tsp Paprika (Sweet or Smoked)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish. Combine the shredded chicken, cooked rice, and chopped water chestnuts in a large mixing bowl. Set aside.
  2. Sauté Aromatics: Melt 1 tablespoon of butter in a large skillet over medium heat. Sauté the chopped onion until softened (about 5 minutes). Add the sliced mushrooms; sauté until they have released their moisture and are golden brown. Season lightly with salt and pepper. Transfer the sautéed vegetables to the mixing bowl with the chicken and rice.
  3. Construct the Velvety Sauce: Return a medium saucepan to medium-low heat. Melt the remaining 3 tablespoons of butter. Whisk in the 4 tablespoons of flour until a smooth, pale paste (a roux) forms. Cook the roux for 1–2 minutes, stirring constantly.
  4. Deglaze: Remove the pan from the heat briefly and pour in the dry sherry (if using), whisking rapidly until fully incorporated. Gradually whisk in the warm chicken stock until smooth, ensuring no lumps form. Once smooth, whisk in the heavy cream and the canned cream of mushroom soup.
  5. Simmer and Finish Sauce: Return the pan to the heat and simmer gently for 5 minutes, until the sauce thickens significantly. If the sauce is too thick, whisk in a splash of milk. Stir in the fresh lemon juice and adjust salt and pepper seasoning as needed.
  6. Assemble and Top: Pour the thickened sauce over the chicken, rice, and vegetable mixture in the large mixing bowl. Fold gently until all ingredients are evenly coated. Transfer the mixture into the prepared casserole dish, smoothing the top with a spatula.
  7. Bake and Rest: Sprinkle the sliced almonds evenly over the surface and dust lightly with paprika. Bake for 30 to 35 minutes, or until the sauce is bubbly and the almonds are golden brown. Allow the casserole to rest for 10 minutes before serving to let the sauce set properly.