Smoked Chicken, Rabe and Wild Rice Casserole

Ingredients:

• 3 tablespoons unsalted butter
• 1 cup onion, diced into medium cubes (about 1 medium onion)
• 0.5 cup celery, cut into medium cubes (about 2 stalks)
• 1/4 cup flour
• 2.5 cups chicken broth
• 2 tbsp. crème fraîche
• 2 tbsp sherry vinegar
• 1 tbsp. roasted garlic paste
• 1 tbsp soy sauce
• Meat from 1 large grilled chicken, diced
• 3 cups cooked wild rice (not sprouted)
• 2 cups chopped rapini
• 1 tbsp. chopped rosemary leaves
• 0.5 tsp liquid smoke
• 1/4 tsp red pepper flakes
• 220 g Swiss cheese, grated
• 0.5 cups chopped almonds

Preparation:

1. Preheat oven to 190°C.
2. In a 12-inch (30 cm) enameled cast-iron skillet, melt the butter over medium-low heat. Add the onion and celery and cook until the vegetables are softened, about 5 minutes. Add the flour and cook, stirring, for about 3 minutes.
3. In a medium bowl, combine the chicken broth, crème fraîche, sherry vinegar, garlic paste, and soy sauce. Gradually pour the liquid into the onion mixture, stirring constantly. Lumps may form at first, but just keep stirring, and they will disappear.
4. Reduce heat to medium-low and continue cooking until the sauce comes to a simmer and thickens. Add the chicken, rice, broccoli rabe, rosemary, liquid smoke, red pepper flakes, and cheese. Sprinkle with almonds and bake until golden brown, 15–20 minutes.