Best 2 Chicken Mushroom Leek Casserole Recipes

Indulge in a culinary journey with our delectable Chicken Mushroom Leek Casserole, a harmonious blend of savory flavors and comforting textures. This classic dish showcases tender chicken nestled amidst a creamy sauce, sautéed mushrooms, and aromatic leeks, all enveloped in a golden crust. Experience the richness of the chicken, the earthy notes of the mushrooms, and the subtle sweetness of the leeks, perfectly balanced in every bite. Whether you're a seasoned chef or a home cooking enthusiast, our diverse collection of recipes caters to every skill level. From the classic casserole to a lighter, healthier version, and even a vegetarian adaptation, we've got you covered. Get ready to tantalize your taste buds with this timeless dish, made extraordinary with our handpicked selection of recipes.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN, MUSHROOM & LEEK CASSEROLE

Chicken, Mushroom & Leek Casserole image

Make and share this Chicken, Mushroom & Leek Casserole recipe from Food.com.

Provided by Mandy

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 chicken thigh fillets, trimmed, halved crossways
1/2 cup teriyaki marinade, & sauce
1 tablespoon butter
1 tablespoon olive oil
2 leeks, halved, washed and sliced
4 slices bacon, rind removed, chopped
2 garlic cloves, crushed
1 1/2 cups chicken stock
1/2 cup white wine
100 g button mushrooms, sliced
100 g snow peas, to serve
chopped parsley, to serve

Steps:

Place chicken in a non-metallic dish and pour over marinade. Cover and marinate in refrigerator for 1 hour (longer for a richer taste). Preheat oven to 180 deg. Celsius Heat butter and oil in a heavy-based fry pan over medium heat. Cook chicken in batches until golden. Remove to a plate.
Add leek, bacon and garlic to pan. Cook, stirring occasionally for about 4 minutes or until leek is tender. Add stock, wine and mushrooms. Bring to the boil. Remove from heat and transfer mixture to an ovenproof dish. Add chicken, cover with foil and bake for 35 minutes. Remove foil and cook for another 10 minutes or until chicken is cooked through.
Meanwhile, steam snow peas until just tender. Place in a serving bowl. Top chicken with chopped parsley and serve immediately.

CHICKEN, LEEK & MUSHROOM CASSEROLE

Chicken, Leek & Mushroom Casserole image

Make and share this Chicken, Leek & Mushroom Casserole recipe from Food.com.

Provided by Meredith .F

Categories Poultry

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/3 lb chicken, boneless skinless
kosher salt & freshly ground black pepper, to taste
5 tablespoons extra virgin olive oil
1 leek, white and pale-green parts only, coarsely chopped and rinsed well
1 stalk celery, cut into 1/2-inch dice
10 ounces cremini mushrooms, halved
3 tablespoons all-purpose flour
3 tablespoons dry sherry
2 1/4 cups low sodium chicken broth
3/4 cup whole milk
1 bay leaf, dried
8 slices multigrain bread, crusts removed, slices cut into triangles
2 tablespoons fresh flat-leaf parsley, chopped
1/3 cup parmesan cheese, finely grated

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.

Nutrition Facts : Calories 251.2, Fat 18.3, SaturatedFat 4.3, Cholesterol 26.8, Sodium 155.1, Carbohydrate 10.2, Fiber 0.8, Sugar 3.3, Protein 11.5

Tips:

Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling.

Use fresh ingredients: Fresh ingredients will give your casserole the best flavor. If you can, try to use organic or locally-sourced ingredients.

Don't overcook the chicken: Overcooked chicken is tough and dry. Cook it until it is just cooked through, or to an internal temperature of 165 degrees Fahrenheit.

Use a variety of vegetables: Vegetables add flavor, texture, and nutrients to your casserole. Experiment with different vegetables, such as carrots, celery, peas, and green beans.

Use a good quality cheese: The cheese is one of the key ingredients in a chicken mushroom leek casserole. Use a cheese that melts well and has a good flavor, such as cheddar, Gruyère, or Parmesan.

Serve immediately: Chicken mushroom leek casserole is best served immediately after it is cooked. The casserole will start to lose its texture and flavor if it sits for too long.

Conclusion:

Chicken mushroom leek casserole is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken, and it is also a perfect meal for a weeknight dinner. With its creamy sauce, tender chicken, and flavorful vegetables, chicken mushroom leek casserole is sure to be a hit with your family and friends.