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.
SLOW COOKER FRESH HERB CHICKEN MUSHROOM LEEK CASSEROLE
Fresh filling food that will feed a crowd? This Slow Cooker Fresh Herb Chicken Mushroom Leek Casserole! Chicken, stuffing and loads of homemade creamy sauce with plenty of mushrooms and leeks tucked in there for even more flavor.
Provided by Jennifer Draper
Categories Main Course
Time 4h25m
Number Of Ingredients 14
Steps:
- Heat butter and olive oil in skillet over medium high heat
- Add chicken and cook 3-4 minutes on each side until lightly browned
- Remove from pan and set aside
- Add onions to skillet and saute for 2-3 minutes until they start to soften
- Add mushrooms and leeks and continue to saute until slightly softened, about 4-5 minutes
- Add minced garlic and saute for an additional 1-2 minutes
- Sprinkle veggies with flour and stir to coat
- Slowly stir in lemon juice, broth and then cream and chicken and let simmer for 2-3 minutes
- Remove from heat
- Stir in stuffing, half of the cheese and fresh chopped herbs
- Transfer to slow cooker that has been sprayed with nonstick spray
- Top with remaining cheese
- Cook on high for 2-3 hours or low for 4-6 until chicken is fully cooked
Nutrition Facts : Calories 496 kcal, Carbohydrate 45 g, Protein 26 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 133 mg, Sodium 923 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
SLOW-COOKER CHICKEN CASSEROLE
Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. And you can let a slow cooker do most of the work
Provided by Caroline Hire - Food writer
Categories Dinner
Time 7h25m
Yield Serves 2 adults + 2 children
Number Of Ingredients 14
Steps:
- Heat a knob of butter and ½ tbsp rapeseed or olive oil in a large frying pan, cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.
- Meanwhile, put 1 ½ tbsp flour and a little salt and pepper in a bowl and toss 650g boneless, skinless chicken thigh fillets in it.
- Add 3 crushed garlic cloves and the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.
- Transfer to your slow cooker, along with 400g halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g quartered mushrooms, 15g dried and soaked porcini mushrooms with the 50ml soaking liquid, 500ml chicken stock, 2 tsp Dijon mustard and 2 bay leaves.
- Give it a good stir. Cook on Low for 7 hours or High for 4 hours.
- Remove the bay leaves and serve with a little Dijon mustard on the side.
Nutrition Facts : Calories 382 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.88 milligram of sodium
EASY SLOW COOKER CHICKEN CASSEROLE
Make this chicken casserole with potatoes, carrot and leek in the morning using a slow cooker and it'll be ready for dinner. It's low-fat and low-calorie too.
Provided by Chris Wray
Categories Dinner, Main course, Supper
Time 8h10m
Number Of Ingredients 7
Steps:
- Put the veg and chicken in a slow cooker. Pour the stock over and around the chicken thighs, then mix in the gravy granules to thicken it up (the sauce will be quite thick - use less gravy if you prefer a runnier casserole).
- Switch the slow cooker to low and leave to cook for at least 4 hrs, or up to 8 hrs - try putting it on before you go to work, so that it's ready when you get home. Season well, then serve.
Nutrition Facts : Calories 268 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.7 milligram of sodium
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