Ingredients

• 1 can Cream of Chicken Soup
• 1/2 teaspoons thyme
• 1/2 teaspoon poultry seasoning
• 1 Tablespoon Old Bay Seasoning
• 1 teaspoon celery seeds
• 2 Tablespoons soy sauce
• 2 Tablespoons Thai Fish Sauce
• 2 lbs chicken
• 300 g onion, diced
• 100 g celery, sliced
• 1 Tablespoon minced garlic
• 1 12-ounce package frozen broccoli
• 1 5-ounce can Water Chestnuts
• 1 8-ounce can Bamboo Shoots
• 3 cups rice
• 1 16-ounce jar Cheese Whiz

Savory Strussel

• bread crumbs
• butter
• parmesan cheese
• almonds

Procedure

1. Combine Cream of Chicken Soup, thyme, poultry seasoning, Old Seasoning, celery seed, soy sauce and Thai fish sauce
2. Add chicken to soup mixture and cook in 140° sous vide water bath for 90 minutes.
3. Shred chicken – reserve cooking liquid.
4. Cook onions and celery in 190° Sous Vide for 60 minutes
5. Add frozen broccoli and cook over low heat until it is thawed.
6. Combine shredded chicken, vegetables, cooking liquid, water chestnuts, bamboo shoots, rice and Cheese Whiz.
7. Pour into backing dish.
8. Sprinkle with Savory Strussel and bake 30 to 40 minutes at 350°.