CREAMY MUSHROOM, LEEK AND CHICKEN CASSEROLE
Creamy mushroom, leek and chicken casserole
Categories Midweek Dinner
Time 50m
Yield Serves 6
Number Of Ingredients 15
Steps:
- Preheat oven to 160°C (140°C fan forced).
- Heat oil in large flameproof dish, cook chicken, in batches, until browned. Remove from dish.
- Cook bacon, stirring, in same dish over heat until browned lightly.
- Add butter and leek, cook, stirring occasionally, until leek softens. Stir in celery, garlic, thyme and bay leaves. Stir in flour, then wine and stock, bring to the boil, stirring.
- Stir in chicken and mushrooms, transfer to oven. Cook about 20 minutes or until chicken is cooked through and sauce has thickened slightly.
- Return dish to stove top, discard bay leaves, stir in cream and parsley. Simmer, uncovered, until casserole is heated through. Season to taste. Sprinkle with fresh thyme leaves, if you like.
Nutrition Facts : ServingSize Serves 6
CHICKEN AND LEEK CASSEROLE
This is I recipe I came up with for an oven-baked casserole with chicken, leek, mushroom and garlic in a white wine sauce, perfect for winter, easy to make, and delicious.
Provided by becy959
Categories One Dish Meal
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large casserole.
- Brown the chicken pieces on all sides until the skin gets a bit crispy.
- Remove the chicken.
- Fry the chopped bacon
- Add the leeks, garlic and mushroom and fry til soft.
- Add the white wine and stock.
- Bring to the boil.
- Add the herbs and pepper.
- Cover and put in the oven at 180C for one to two hours - the longer you leave it the more flavoursome, I think.
- Remove from oven, and take out chicken bones, then serve.
Nutrition Facts : Calories 488.1, Fat 32.7, SaturatedFat 9.5, Cholesterol 130.4, Sodium 486.5, Carbohydrate 10.6, Fiber 1.3, Sugar 3.3, Protein 36.5
CHICKEN AND MUSHROOM CASSEROLE
A delicious casserole with chicken, bacon and mushrooms in a creamy sauce
Provided by orangutan661
Time 1h55m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Dust chicken in flour. Heat oil in casserole and brown chicken all over, in 2 to 3 batches. Reserve
- Add more oil to the dish. Cook bacon and shallots. Add wine, bubble and reduce by half. Stir
- Add mustard and stock. Return chicken to dish. Simmer lid on for 40 minutes. Add mushrooms and cook for another 20 minutes
- Remove chicken. Bubble sauce to reduce. Add cream and tarragon, return chicken to dish and warm through. Serve
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.
CHICKEN, MUSHROOM & LEEK CASSEROLE
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
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.
More about "chicken leek mushroom casserole food"
CHICKEN, LEEK & MUSHROOM CASSEROLE RECIPE - WOOLWORTHS
From woolworths.com.au
Cuisine FrenchCategory MainsServings 6Total Time 2 hrs 15 mins
- Preheat oven to 180°C. Lightly coat chicken pieces with flour and place onto a large plate. Heat half the oil in a large deep heat-proof casserole dish over medium heat. Add 3-4 pieces of chicken and cook for 6-8 minutes or until golden on all sides. Transfer to a plate. Cook remaining pieces of chicken, adding more oil if required.
- Add butter to casserole. When melted, add mushrooms and cook for 8 minutes, or until golden. Add leeks and cook for 8 minutes, stirring often until soft but not coloured. Pour over wine and stock and bring to the boil.
- Return chicken pieces to casserole with bay leaves. Bring to the boil. Cover, place into oven and cook for 1 1/4 hours.
- Remove lid and cook for a further 30 minutes or until chicken is falling off the bones. Serve sprinkled with parsley and freshly ground black pepper.
30-MINUTE CHICKEN WITH MUSHROOM SAUCE & LEEKS ...
From foodiecrush.com
4/5 (235)Total Time 40 minsCategory Main CourseCalories 272 per serving
- To prepare the chicken, start at the thicker end of the chicken breast and use a sharp knife to cut the chicken breast in half into two thinner cutlets. Trim any excess fat and season both sides with kosher salt and freshly ground black pepper.
- Heat a large skillet to medium high heat. Add 1/2 tablespoon of butter and 1/2 tablespoon of the olive oil until the butter is melted then add 3 of the chicken breasts to the pan. Cook undisturbed until you can see that the chicken is cooking through on the one side, about 3-4 minutes. Use tongs to flip the chicken over once it is nicely browned and cook for an additional 3-4 minutes or until the thickest part of the chicken reaches 160 degrees F. Transfer to a plate and tent with aluminum foil to keep warm and rest.
- Wipe out the pan with paper towels and add 1/2 tablespoon of butter and the remaining olive oil. Repeat with the remaining three chicken breasts. Transfer to the plate with the other cooked chicken.
- Wipe out the pan again and over medium heat, and melt 1 tablespoon of the butter. Add the mushrooms and leeks to the pan with a pinch of kosher salt. Cook while stirring occasionally for about 5 minutes or until the mushrooms are softened and the leeks are becoming limp.
BRAISED CHICKEN WITH MUSHROOMS & LEEKS RECIPE - …
From eatingwell.com
4/5 (1)Total Time 55 minsCategory Healthy Chicken Thigh RecipesCalories 260 per serving
- Heat 1 tablespoon oil in a large pot over medium heat. Pat chicken dry and sprinkle with 1/4 teaspoon each salt and pepper. Add the chicken to the pot and cook until browned on both sides, 6 to 8 minutes total. Transfer to a clean plate.
- Add the remaining 2 tablespoons oil and mushrooms to the pan and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Stir in leek and cook, stirring occasionally, until the leek is just starting to soften, about 4 minutes. Stir in garlic and thyme (or tarragon) and cook until fragrant, about 1 minute. Sprinkle the mixture with flour and cook, stirring, for 1 minute.
- Add broth, increase heat to high and bring to a simmer, scraping up any browned bits. Adjust heat to maintain a low simmer. Return the chicken and any accumulated juices, cover and cook until an instant-read thermometer inserted in the thickest part of a thigh registers 165 degrees F, about 10 minutes. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Transfer the chicken to a serving platter. Add peas and mustard to the sauce and cook, uncovered, until the peas are heated through, about 2 minutes. Ladle the sauce over the chicken and garnish with more thyme (or tarragon), if desired.
CHICKEN AND MUSHROOM CASSEROLE RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
10 BEST CHICKEN LEEK CASSEROLE RECIPES | YUMMLY
From yummly.com
CREAMY CHICKEN MUSHROOM LEEK CASSEROLE • TAMARIND & THYME
From tamarindnthyme.com
Ratings 1Category Main CourseCuisine GeneralEstimated Reading Time 3 mins
- 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
CHICKEN LEEK AND MUSHROOM CASSEROLE RECIPE - SCHWARTZ
From schwartz.co.uk
- Heat oil in a frying pan, add leeks and onions and sauté until vegetables are soft. Add mustard to the pan and fry for a further minute.
- Transfer to a casserole dish and top with mushrooms. Combine the Schwartz Chicken Casserole Recipe Mix with water in a jug then pour over the vegetables.
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