Best Chicken Leek And Mushroom Casserole Recipes

Chicken and mushroom casserole image

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 & Mushroom Casserole image

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, Mushroom & Leek Casserole image

Provided by Mandy

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.