Creamy Chicken Bean Leek Traybake Recipes

CREAMY CHICKEN, BEAN & LEEK TRAYBAKE

Creamy chicken, bean & leek traybake image

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

Time 55m

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
8 chicken thighs
3 leeks, sliced into rounds
2 large garlic cloves, crushed
2 x 400g cans cannellini beans, drained and rinsed
500ml hot chicken stock
1½-2 tbsp wholegrain mustard
100g crème fraîche
1 large lemon, zested
crusty bread, to serve

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

Creamy Chicken & Leek Bake image

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

Ingredients

3/4 cup long-grain white rice, uncooked
1-1/2 cups fat-free reduced-sodium chicken broth
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into thin strips
1 leek, white and light green parts cut into 1/4-inch-thick slices
1 cup frozen corn
1 cup rinsed canned kidney beans
4 tsp. LEA & PERRINS Worcestershire Sauce
1/2 cup PHILADELPHIA Garlic & Herb Cream Cheese Spread
1 cup KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac 'n Cheese & Casseroles

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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