Creamy Chicken, Leek and Mushroom Casserole |

Posted on

11 October 2015


Liz Robb

Creamy Chicken, Leek and Mushroom Casserole

Creamy Chicken, Leek and Mushroom Casserole


3 large chicken breasts
7 tablespoons of plain flour
Salt and freshly milled black pepper
Olive oil
3 shallots
2 fat cloves of garlic
2 leeks
150g chestnut mushrooms
100g Portobello mushrooms
1 tablespoon of sunflower oil
50g butter
300ml chicken stock
1 lemon
250ml single cream
A handful of fresh parsley


  • 1. Preheat the oven to 180 degrees, 160 degrees fan oven.
  • 2. Peel and finely chop the shallots. Remove the outer layer of the leeks, wash thoroughly and slice. Wipe and slice the mushrooms.
  • 3. Cut the chicken breasts into thick strips, about 5 pieces per chicken breast. Sift 4 tablespoons of the flour into a shallow dish and season well with salt and black pepper.
  • 4. Heat 2 tablespoons of olive oil in a large frying pan. Coat half of the chicken pieces by dipping them in the seasoned flour and fry for a few minutes on each side to brown them. Lift out onto a warm plate and repeat with the rest of the chicken, topping up the oil if necessary.
  • 5. In a clean pan, heat the sunflower oil gently and sauté the onion for 5 minutes until softened. Add the leek and cru shed garlic and cook for a further 5 minutes, stirring occasionally, then add the mushrooms and cook for another 3 - 4 minutes.
  • 6. To make the creamy sauce, cut the butter into small pieces and melt in a non-stick pan. Gradually stir in the remaining flour to make a thick paste and cook gently for a minute or two, then add the hot chicken stock a little at a time, stirring well to blend it in. Stir in a tablespoon of lemon juice, season with salt and pepper to taste, then finally stir in the cream.
  • 7. To assemble the dish, lay the chicken strips in the bottom of an ovenproof dish and cover with the cooked vegetables, lifted out of the pan with a slotted spoon. Pour the sauce evenly over the top, cover with foil and bake for 40-45 minutes in the preheated oven.
  • 8. Serve garnished with finely chopped parsley. I like it best served with plain boiled rice, or perhaps fresh green vegetables and baby new potatoes.
Cooks Note


- You can use chicken thighs or drumsticks instead; adjust the cooking times accordingly so that they are cooked right through.

- In season, asparagus tastes really good in this dish too; use it to replace the leeks.

- Add your favourite herbs instead of the parsley, thyme or sage perhaps.

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