Rate this recipe!
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
persons
|
|
Rate this recipe!
|
Ingredients
- 4 cups chicken pre-cooked (shredded)
- 3-4 pieces 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 scallion (chopped ) for garnish
Instructions
- 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.
