Creamy Chicken Bean Leek Traybake Recipes
CREAMY CHICKEN, BEAN & LEEK TRAYBAKE
Throw together chicken thighs, cannellini beans and crème fraîche with a few other ingredients for this easy traybake. You can easily double it up and freeze the leftovers
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat the oil over a high heat in a large non-stick frying pan. Season the chicken thighs and fry, skin-side down, for 5 mins until golden and crisp. Transfer, skin-side up, to a large baking tray. (If you're doubling up this recipe, fry in batches and divide between two baking trays.)
- Fry the leeks in the pan for 5 mins or until just softened. Add the garlic and fry for 1 min more. Stir in the beans, then spoon into the tray, or trays, around the chicken. Pour the stock over the beans and season to taste. Roast for 20 mins, then remove from the oven and stir the mustard and crème fraîche through the beans. Roast for 10-15 mins more, or until the chicken is cooked through. To freeze, leave to cool completely and transfer to large freezerproof bags.
- Scatter the lemon zest over the chicken and serve with crusty bread to mop up the juices.
Nutrition Facts : Calories 547 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 12 grams fiber, Protein 34 grams protein, Sodium 1.7 milligram of sodium
CREAMY CHICKEN & LEEK BAKE
Enjoy this Creamy Chicken & Leek Bake that takes just 15 minutes in the oven. This chicken & leek bake features long-grain white rice, boneless chicken breasts, corn and kidney beans, garlic & herb cream cheese and delicious KRAFT Cheese.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Cook rice as directed on package, omitting salt and substituting chicken broth for the water.
- Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 min. or until evenly browned, stirring frequently. Spoon chicken into large bowl. Add leeks to skillet; cook and stir 3 min. or until crisp-tender. Remove from heat. Add to chicken along with the corn, beans and Worcestershire sauce; mix lightly.
- Heat oven to 350°F. Add cream cheese spread to rice; stir until completely melted.
- Spoon into 2-qt. casserole sprayed with cooking spray; top with chicken mixture. Cover.
- Bake 15 min. or until heated through. Top with shredded cheese; bake, uncovered, 5 min. or until melted.
Nutrition Facts : Calories 490, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 770 mg, Carbohydrate 52 g, Fiber 5 g, Sugar 6 g, Protein 29 g
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