Chicken And Leek Casserole Recipes

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PUFF PASTRY CHICKEN AND LEEK CASSEROLE



Puff Pastry Chicken and Leek Casserole image

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

1 pound boneless, skinless chicken thighs
1 large leek, sliced
2 medium carrots, chopped
2 stalks celery, chopped
1 cup peas
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
2 teaspoons minced shallot
2 teaspoons dried tarragon
1 ½ teaspoons kosher salt
1 teaspoon dried basil
1 teaspoon ground black pepper
2 leaf (blank)s bay leaves
2 ½ cups milk
4 tablespoons salted butter
3 tablespoons all-purpose flour
⅔ cup heavy whipping cream
1 ½ teaspoons Dijon mustard
1 (17.5 ounce) package frozen puff pastry, thawed
1 large egg, beaten

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

CHICKEN, LEEK, AND MUSHROOM CASSEROLE



Chicken, Leek, and Mushroom Casserole image

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

1 1/3 pounds boneless, skinless chicken breast halves (about 2 large)
Coarse salt and freshly ground pepper
5 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, coarsely chopped and rinsed well
1 celery stalk, cut into 1/2-inch dice
10 ounces cremini mushrooms, halved if large
3 tablespoons all-purpose flour
3 tablespoons dry sherry
2 1/4 cups homemade or store-bought low-sodium chicken stock
3/4 cup whole milk
1 dried bay leaf
8 slices dense multigrain bread, crusts removed, slices cut into triangles
2 tablespoons chopped fresh flat-leaf parsley
1/3 cup finely grated Parmesan cheese (1 ounce)

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.

CHICKEN AND LEEK CASSEROLE



Chicken and Leek Casserole image

This is I recipe I came up with for an oven-baked casserole with chicken, leek, mushroom and garlic in a white wine sauce, perfect for winter, easy to make, and delicious.

Provided by becy959

Categories     One Dish Meal

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken drumsticks
2 chicken breasts
2 large leeks
3 garlic cloves
6 slices bacon
2 cups sliced mushrooms
1 cup chicken stock
1 dash white wine
chopped fresh parsley, 1 handful of
1/2 teaspoon dried thyme
salt and pepper
1 tablespoon olive oil

Steps:

  • Heat the olive oil in a large casserole.
  • Brown the chicken pieces on all sides until the skin gets a bit crispy.
  • Remove the chicken.
  • Fry the chopped bacon
  • Add the leeks, garlic and mushroom and fry til soft.
  • Add the white wine and stock.
  • Bring to the boil.
  • Add the herbs and pepper.
  • Cover and put in the oven at 180C for one to two hours - the longer you leave it the more flavoursome, I think.
  • Remove from oven, and take out chicken bones, then serve.

Nutrition Facts : Calories 488.1, Fat 32.7, SaturatedFat 9.5, Cholesterol 130.4, Sodium 486.5, Carbohydrate 10.6, Fiber 1.3, Sugar 3.3, Protein 36.5

CHICKEN, LEEK & MUSHROOM CASSEROLE



Chicken, Leek & Mushroom Casserole image

Make and share this Chicken, Leek & Mushroom Casserole recipe from Food.com.

Provided by Meredith .F

Categories     Poultry

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

1/3 lb chicken, boneless skinless
kosher salt & freshly ground black pepper, to taste
5 tablespoons extra virgin olive oil
1 leek, white and pale-green parts only, coarsely chopped and rinsed well
1 stalk celery, cut into 1/2-inch dice
10 ounces cremini mushrooms, halved
3 tablespoons all-purpose flour
3 tablespoons dry sherry
2 1/4 cups low sodium chicken broth
3/4 cup whole milk
1 bay leaf, dried
8 slices multigrain bread, crusts removed, slices cut into triangles
2 tablespoons fresh flat-leaf parsley, chopped
1/3 cup parmesan cheese, finely grated

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.

Nutrition Facts : Calories 251.2, Fat 18.3, SaturatedFat 4.3, Cholesterol 26.8, Sodium 155.1, Carbohydrate 10.2, Fiber 0.8, Sugar 3.3, Protein 11.5

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