4 cups pre-cooked chicken, shredded;
3 to 4 carrots, sliced;
1 cup red onion, chopped;
1 celery stalk, chopped;
1 cup cremini mushrooms, quartered;
2 garlic cloves, minced;
1/4 cup white wine; (optional)
2 cups chicken stock;
¼ cup butter
1 tsp. dill
1 chopped scallion for garnish
Preheat oven to 425 F.
Melt butter over medium heat. Add garlic, carrots, red onion, and celery to skillet, and cook 3 to 4 minutes.
Add mushrooms and cook another 3 to 4 minutes.
Pour in the white wine, if using, and continue cooking until reduced by half, making sure to scrape the bottom of the pan.
Stir in chicken stock, fresh dill, and shredded chicken, cook another 5 minutes.
Place skillet in oven and bake for 15 minutes.
Garnish with chopped scallion and serve.