Chicken Leek Mushroom Casserole Food

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CREAMY MUSHROOM, LEEK AND CHICKEN CASSEROLE



Creamy mushroom, leek and chicken casserole image

Creamy mushroom, leek and chicken casserole

Categories     Midweek Dinner

Time 50m

Yield Serves 6

Number Of Ingredients 15

2 tablespoon olive oil
1.5 kilogram chicken thigh fillets, quartered
3 (195g) rindless bacon slices, chopped coarsely
40 gram butter
3 medium_piece (1kg) leeks, trimmed, sliced thinly
3 (450g) stalks celery, trimmed, sliced thinly
3 clove garlic, crushed
1/4 cup fresh thyme sprigs, loosely packed
2 dried bay leaves
2 tablespoon plain (all-purpose) flour
1 1/2 cup (375ml) dry white wine
1 1/2 cup (375ml) chicken stock
400 gram button mushrooms
1/4 cup (60ml) pouring cream
1/2 cup fresh flat-leaf parsley, coarsely chopped

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



Chicken and Leek Casserole image

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

4 chicken drumsticks
2 chicken breasts
2 large leeks
3 garlic cloves
6 slices bacon
2 cups sliced mushrooms
1 cup chicken stock
1 dash white wine
chopped fresh parsley, 1 handful of
1/2 teaspoon dried thyme
salt and pepper
1 tablespoon olive oil

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



Chicken and mushroom casserole image

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



Chicken, Leek, and Mushroom Casserole image

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

1 1/3 pounds boneless, skinless chicken breast halves (about 2 large)
Coarse salt and freshly ground pepper
5 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, coarsely chopped and rinsed well
1 celery stalk, cut into 1/2-inch dice
10 ounces cremini mushrooms, halved if large
3 tablespoons all-purpose flour
3 tablespoons dry sherry
2 1/4 cups homemade or store-bought low-sodium chicken stock
3/4 cup whole milk
1 dried bay leaf
8 slices dense multigrain bread, crusts removed, slices cut into triangles
2 tablespoons chopped fresh flat-leaf parsley
1/3 cup finely grated Parmesan cheese (1 ounce)

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



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

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.

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