2 March 2020 Lorraine 0Comment
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It is a chilly day out here in Johannesburg so I thought it was time for some comfort food. What better than this Creamy Chicken Mushroom Leek Casserole. It is so rich and creamy and so full of flavor, my kids absolutely loved it. As much as they loved my Creamy Sundried Tomato Chicken

I served this dish with some fluffy mashed potatoes and we had some crusty bread to suck up all that creamy deliciousness. You don’t have to serve it with potatoes if you on a low card diet. Some cauliflower mash or wild rice could work too. It is a protein rich, low carb recipe so if you watching your diet this dish is perfect. It is also a quick dish to cook with not much prepping.

Although I used chicken thighs for this Creamy Chicken Mushroom Leek Casserole recipe, you could use chicken breasts. Although the thighs are so much more succulent and delicious. Also remember chicken breasts cooks a lot quicker so you have to reduce the cooking time. Or you will have chewy chicken.

You can cook the dish completely on the stove top. I popped mine into the oven for a few minutes. This is a great dish for any day of the week.

Creamy Chicken Mushroom Leek Casserole

Comforting and delicious Chicken Mushroom and Leek Casserole
Course Main Course
Cuisine General
Keyword chicken and mushroom casserole, chicken casserole, chicken mushroom leek, creamy chicken casserole
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients

  • 6 chicken thighs
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tspn paprika
  • 1 small onion finely chopped
  • 1&1/2 tspn minced garlic
  • 1 large/1/2 cup leek white and light green bits only
  • 250 gram mushroom sliced
  • 2 tspn fresh thyme leaves
  • 1 cup low sodium chicken stock
  • 1/3 cup fresh cream
  • salt
  • pepper

Instructions

  • Preheat oven to 180 degrees Celsius.
  • Season the chicken with salt and pepper. Mix in the paprika. Add 1 tablespoon olive oil to a pan and brown the chicken on both sides.
  • Add the tablespoon of butter to the pan and saute the onion and leeks for a few minutes until it's soft
  • Add the garlic and thyme and saute for a minute
  • Add the mushroom and cook on medium-high heat until all the liquid has reduced. Add the chicken stock and cream
  • Add the chicken and bring to a boil
  • Cover the pan with a piece of foil and pop into the oven for 20 minutes or until chicken juices run clear
  • Garnish with fresh parsley. Serve with mashed potatoes

Notes

  1. If you prefer a thicker sauce you can lightly coat the chicken with a little flour before browning them
  2. You can also add a little more cream if you prefer
  3. You don't have to pop the chicken into the oven. Cover and continue cooking on the stove top until the chicken is cooked
  4. The red color is due to the amount of paprika I added, please feel free to add less if you wish

 

 

 

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