CHICKEN, LEEK, AND MUSHROOM CASSEROLE
A hearty multigrain bread works bestin this casserole. It will maintain its texture, unlike a softer white-bread loaf, which may become gummy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper. Heat 2 tablespoons oil in a medium saute pan over medium-high heat. Add chicken, and cook until golden brown on 1 side, 3 to 4 minutes. Flip, reduce heat to medium, and cook until cooked through, about 10 minutes more. Transfer chicken to a plate, and return pan, with drippings, to medium heat.
- Heat remaining 3 tablespoons oil in pan. Add leek, celery, mushrooms, and a pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and tender, 8 to 10 minutes. (Reduce heat if vegetables brown too quickly.) Stir in flour, and cook, stirring often, for 2 minutes. Add sherry, stock, milk, and bay leaf, and cook, scraping up browned bits from bottom, until thickened, about 5 minutes. Season with salt and pepper. Discard bay leaf.
- Arrange bread on bottom of a 2-quart oval baking dish, overlapping slices slightly. Spoon half of the vegetables and sauce over bread. Slice chicken crosswise, 1/2 inch thick, and arrange on bread. Top with any accumulated juices from chicken. Spread remaining vegetables and sauce over chicken, sprinkle with parsley and Parmesan, and bake until golden brown and bubbling, 25 to 30 minutes. Let stand for 15 minutes before serving.
KETO CREAMY CHICKEN AND VEGETABLE BAKE
This creamy chicken and vegetable is low carb and high fat, everything you want in a keto dish! I have only made it once so far and it turned out delicious! If you have any tips or improvements, please let me know! This is a large recipe that you can easily get 8 to 10 servings from. I cook most of my keto meals this way, so we can then dish up all the leftovers into meal prep containers for lunches.
Provided by Kim Frost
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon butter over medium heat in a large pot. Add bacon, onion, and garlic; cook until onion is soft, about 5 minutes. Add chicken and cover the pot. Cook until chicken is no longer pink in the centers, stirring occasionally, about 10 minutes.
- Stir in broccoli, cauliflower, leek, mushrooms, chicken stock, and garlic and herb seasoning. Replace the lid and cook until vegetables are soft, about 10 minutes.
- Meanwhile, heat a saucepan over medium heat. Add remaining butter and heavy cream and heat through, 2 to 3 minutes. Add cream cheese and cook until melted, stirring often, 3 to 4 minutes. Remove sauce from heat. Stir in Parmesan cheese.
- Drain and discard excess liquid from chicken mixture, if necessary. Transfer mixture to a large baking dish. Pour sauce on top and add grated Cheddar cheese.
- Bake in the preheated oven until cheese is melted and browned to your liking, about 10 minutes.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 12.7 g, Cholesterol 103.7 mg, Fat 24.8 g, Fiber 3.7 g, Protein 24.5 g, SaturatedFat 13.7 g, Sodium 511 mg, Sugar 4.6 g
CHICKEN CASSEROLE WITH LEEK AND VEGETABLES
After looking for a chicken casserole recipe, I combined different ideas to come up with a complete meal. I cooked this in my slow cooker but you could put in oven as well. Add or subtract vegetables to your liking. This is in Australian metric measures.
Provided by Aus Janet
Categories Stew
Time 6h30m
Yield 5 litres, 8-12 serving(s)
Number Of Ingredients 15
Steps:
- Cook chicken pieces with tablespoon oil in pan and brown on both sides. Remove from pan and drain on paper towel.
- Remove any excess fat from pan, add 1 tbsp of butter and cook potatoes, sweet potato, celery and carrots for 1 to 2 minutes and remove.
- Cook mushrooms for 1 minute in 1 tbsp butter, remove.
- Add 2 tbsp butter to pan with 1 tbsp oil, add sliced leeks and garlic and cook for 1 to 2 minutes until soft. Remove.
- Add 2 tbsp butter to pan, add flour and cook for 1 minute or until butter is absorbed. Slowly add chicken stock stirring between additions until you have a smooth "gravy". Add additional stock or water if too thick. Add thyme and cook for 1 minute.
- Put all ingredients into slow cooker or casserole dish and mix well. Slow cook for 6 hours or until meat is thoroughly cooked. If cooking in oven, chicken should be cooked in 1 to 1 1/2 hours.
- Serve as is or with mash or noodles.
- If you are cooking this in the oven, you may want to reduce this recipe in half to accommodate standard casserole dishes. I have a hungry family to feed so we cook enough for two dinners.
- Leftovers can also be put in pie.
Nutrition Facts : Calories 794.2, Fat 51.6, SaturatedFat 17.2, Cholesterol 214.2, Sodium 557.1, Carbohydrate 27.7, Fiber 3.6, Sugar 6.8, Protein 53.4
PUFF PASTRY CHICKEN AND LEEK CASSEROLE
The star in this casserole is the leeks with their soft, sweet, and subtle flavor giving a wonderful base for the chicken and spices. Using a box of puff pastry adds a wonderful, light crunch that will win your taste buds over.
Provided by analyticalblonde
Time 1h35m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Place chicken thighs, leek, carrots, celery, peas, parsley, garlic, shallot, tarragon, salt, basil, pepper, and bay leaves into a large pan. Pour in milk and stir to blend ingredients. Bring to a simmer. Cover and continue to simmer for 15 minutes. Remove from the heat and allow to cool slightly. Strain off milk and set aside in a bowl. Separate chicken and vegetables into two bowls. Tear chicken into rough chunks when cool enough to handle.
- Melt butter in the same pan over medium heat. Sprinkle in flour, stirring frequently and breaking up any chunks. Continue to stir and cook until thickened and golden, making a roux. Gradually add the strained milk, stirring until you have a sauce. Stir in heavy cream and Dijon mustard, then add the chicken and vegetables. Remove from heat and let cool slightly, about 5 minutes.
- Pour chicken mixture into the prepared baking dish. Roll out the puff pastry and overlap the pieces to cover the casserole. Glaze the pastry with beaten egg and make several vents in the pastry using a sharp knife.
- Bake in the preheated oven until golden, 30 to 40 minutes.
Nutrition Facts : Calories 630.6 calories, Carbohydrate 42.1 g, Cholesterol 106.8 mg, Fat 42.8 g, Fiber 3 g, Protein 19.8 g, SaturatedFat 16.4 g, Sodium 733.9 mg, Sugar 6.6 g
CREAMY CHICKEN STEW
Cook this creamy, comforting stew to serve with our smashed mini jacket potatoes. This warming one-pot with chicken, peas and leeks is perfect for a special family meal
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 1h5m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.
- Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn't need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.
- Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.
- When you're ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.
Nutrition Facts : Calories 400 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 1 milligram of sodium
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