1 T olive oil
2 large green onions
2 large chicken breasts, steamed and shredded
2 C wild rice, cooked
1 tsp oregano
1/2 tsp salt
1 tsp sugar
In a large skillet, saute green onions in the oil until soft. Mix in the rest of the ingredients and warm over medium heat.

Mornay sauce:
3 T butter
3 T flour
1-1/3 C milk
2 oz parmesan cheese
1/2 tsp salt
1/4 tsp white pepper
Freshly grated nutmeg
Melt the butter and stir in the flour. Cook for two minutes, stirring constantly. Slowly add the milk, stirring to prevent lumps. Heat until thickened, then add cheese and rest of ingredients. Spread over the chicken and rice mixture.

If your skillet is ovenproof, you can put this under the broiler until it’s bubbly. Or, if you’re in a hurry, just top it with some paprika or minced fresh parsley.

Serves 2 or 3 people.