Chicken And Leek Casserole For Two Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add chicken pieces and cook until browned on all sides. Remove from skillet and set aside.
• STEP 3.In the same skillet, add leeks, carrots, and mushrooms. Cook until vegetables are softened, about 5 minutes.
• STEP 4.Return the chicken to the skillet and add chicken broth, thyme, salt, and pepper. Bring to a simmer and cook for 10 minutes.
• STEP 5.In a small bowl, mix together breadcrumbs and Parmesan cheese. Sprinkle the breadcrumb mixture over the casserole.
• STEP 6.Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the topping is golden and crispy.
• STEP 7.Remove from the oven and let it rest for a few minutes before serving.
• STEP 8.Serve the chicken and leek casserole hot with crusty bread or mashed potatoes.

Cooking Tips

• You can use boneless, skinless chicken breasts or thighs for this recipe.
• Feel free to add other vegetables like peas or corn for extra flavor and color.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the skillet before baking.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the casserole in the oven or microwave until heated through.
• Serve the reheated casserole with a fresh side salad for a complete meal.