Chicken Mushroom Leek Casserole Food

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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.

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, 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.

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

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

CHICKEN THIGHS WITH MUSHROOM-LEEK SAUCE



Chicken Thighs with Mushroom-Leek Sauce image

Leeks and white wine add a gourmet touch to this weeknight dish of chicken thighs nestled in a creamy mushroom sauce. Serve over a bulgur-quinoa blend.

Provided by Deana R Okun

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 40m

Yield 8

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
8 boneless, skinless chicken thighs
4 cups baby bella mushrooms, thinly sliced
2 leeks, thinly sliced
⅔ cup dry white wine
1 ½ cups reduced-sodium chicken broth
2 teaspoons cornstarch
⅔ cup low-fat sour cream
1 ½ teaspoons Dijon mustard
salt to taste
ground black pepper to taste

Steps:

  • Heat oil in a large skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover, and keep warm.
  • Add mushrooms and leeks to the skillet. Cook over medium heat, stirring often, until most of the moisture has evaporated and mushrooms begin to brown, 4 to 6 minutes. Add wine; cook for about 1 minute. Mix broth and cornstarch together in a small bowl; add to the skillet and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook and stir until combined, about 1 minute. Season sauce with salt and pepper.
  • Nestle chicken thighs into the sauce. Cook until an instant-read thermometer inserted into the thickest part of a thigh reads 165 degrees F (74 degrees C), 8 to 10 minutes more.

Nutrition Facts : Calories 198.2 calories, Carbohydrate 7.2 g, Cholesterol 47.4 mg, Fat 11.2 g, Fiber 0.9 g, Protein 13.8 g, SaturatedFat 3.7 g, Sodium 113 mg, Sugar 2 g

CHICKEN, MUSHROOM AND LEEK FRICASSéE



Chicken, Mushroom and Leek Fricassée image

Categories     Soup/Stew     Chicken     Mushroom     Poultry     Sauté     Stew     Quick & Easy     Leek     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

2 large skinless boneless chicken breast halves, cut into 1-inch pieces
1 1/2 tablespoons butter
8 ounces mushrooms, sliced
1 small leek (white and pale green parts only), thinly sliced
2 teaspoons chopped fresh tarragon or 1 teaspoon dried
1/3 cup dry white wine
1/3 cup whipping cream

Steps:

  • Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken, mushrooms, leek and tarragon. Sauté 8 minutes. Add wine and cream. Reduce heat to medium. Cover skillet; simmer until chicken is cooked through, about 2 minutes. Uncover; simmer until mushrooms and leek are tender and sauce thickens enough to coat spoon, about 2 minutes longer. Season with salt and pepper.

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 AND LEEK CASSEROLE



Chicken and Leek Casserole image

Easy and relatively quick to make. Fantastic for cold winter evenings. Tastes so good!

Provided by Jannah Akehurst

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 8

Number Of Ingredients 6

4 whole skinless, boneless chicken breasts
2 leeks, chopped
1 (10.5 ounce) can condensed vegetable soup
1 cup white wine
1 tablespoon cornstarch
1 recipe pastry for a 9 inch single crust pie

Steps:

  • In a medium size frying pan, brown the chicken pieces over medium high heat. Add the chopped leeks. Once the leeks are soft, add the soup and wine and sprinkle the cornstarch over the top. Mix in. Simmer for about 20 minutes or until the mixture starts to really thicken.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour the mixture into a 2 quart casserole dish and cover with the pie pastry. Use a fork to make 'breathing' holes in the pastry. Bake in the preheated oven for about 30 minutes or until the pastry is brown. Let cool and serve.

Nutrition Facts : Calories 309.1 calories, Carbohydrate 18.8 g, Cholesterol 67.2 mg, Fat 10.9 g, Fiber 1.4 g, Protein 26.9 g, SaturatedFat 2.8 g, Sodium 431.8 mg, Sugar 2.4 g

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