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5 from 1 vote

Creamy Chicken Mushroom Leek Casserole

Comforting and delicious Chicken Mushroom and Leek Casserole
Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: General
Keyword: chicken and mushroom casserole, chicken casserole, chicken mushroom leek, creamy chicken casserole


  • 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


  • 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


  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