Chicken Leek And Mushroom Casserole Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
• STEP 3.In the same skillet, add the leeks and mushrooms. Cook until the vegetables are softened and lightly browned. Add the garlic and cook for an additional minute.
• STEP 4.Return the chicken to the skillet and add the chicken broth, thyme, and bay leaf. Bring to a simmer and cook for 10 minutes.
• STEP 5.In a small bowl, whisk together the flour and milk until smooth. Stir the mixture into the skillet and cook until the sauce thickens.
• STEP 6.Transfer the mixture to a casserole dish and sprinkle with breadcrumbs. Bake for 25-30 minutes, or until the top is golden and the casserole is bubbling.
• STEP 7.Serve hot and enjoy!

Cooking Tips

• You can use boneless, skinless chicken thighs or chicken breasts for this recipe.
• Feel free to add other vegetables like carrots or peas to the casserole for extra flavor and nutrition.
• If you don't have fresh thyme, you can use dried thyme instead. Just reduce the amount to 1 teaspoon.

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 casserole with a side of mashed potatoes, rice, or crusty bread.