Chicken and Leek Casserole
This chicken leek casserole is a delicious autumn and winter recipe. The first layer contains chicken with bacon, then a creamy layer of leek and the casserole is covered with slices of baguette spread with herb butter and generously sprinkled with cheese.
Ingredients
- 5 oz. bacon bits cut in small strips
- 1 pound chicken breast cut into small cubes
- 1 tablespoon herb compound butter
- 4 leeks sliced into rings
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- 1 cup water room temperature
- salt and pepper to taste
- 2 baguettes
- ½ cup herb compound butter
- 2 oz. grated cheese Gouda or Cheddar
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
430 °F or 
390 °F - Heat a frying pan and put the bacon bits in the frying pan.5 oz. bacon bits
- Let the bacon strips fry for three minutes to release some fat and then add the chicken. Bake it until it is done.1 pound chicken breast
- Using a slotted spoon, place the chicken and bacon in an oven dish.
- Place the skillet back on the heat and add the herb compound butter. Melt the butter and add the leek. Stir-fry the leek for about three minutes until it becomes glossy and slightly soft.1 tablespoon herb compound butter, 4 leeks
- Add the leek to the chicken in the oven dish and stir well.
- Make a béchamel sauce: Melt two tablespoons of butter in a pan and add the flour all at once. Stir well with a wooden spoon until the flour absorbs the butter. Fry for two minutes.2 tablespoons butter, 2 tablespoons all-purpose flour
- Then take a whisk and stir in the water little by little while continuing to stir well to avoid lumps. Taste and season with salt and pepper.1 cup water , salt and pepper
- Simmer for another 5 minutes, stirring occasionally.
- In the meantime, chop the parsley leaves very finely and stir them into the sauce. Pour the sauce over the chicken/leek mixture.
- Cut the baguette into slices. Smear herb butter on one side of the baguette.2 baguettes, ½ cup herb compound butter
- Cover, butter side up, the chicken/leek mixture. Sprinkle this generously with the grated cheese.2 oz. grated cheese
- Place the oven dish in the oven for 20 minutes and let it become golden brown.
NOTES
1. Leek: Cut the leek lengthwise once, up to ½ inch (1 ½ cm) from the bottom. Turn a quarter turn and make another vertical cut to about ½ inch (1 ½ cm) from the bottom. Remove the outer leaves from the leek and wash the leek under running water. You can now wash the sand out thoroughly.
2. Roux:
- When a roux (butter with flour) is warm, add cold liquid to prevent lumps. You can also reverse this: let the roux cool and then add warm liquid. Warm when warm or cold when cold, causes lumps!
- Fry the flour in the melted butter. Do this for at least two minutes; otherwise, the sauce tastes like flour.
- Refrigerator: Wrap the baking dish in plastic wrap and store in the refrigerator for up to two days.
- Freezer: Wrap the baking dish in two layers of plastic wrap and store in the freezer for up to a month. Let thaw in the refrigerator.
- Reheat: Heat the oven dish, covered with aluminum foil, in a preheated oven at 350 °F (180 °C) for 20 minutes or until the chicken leek casserole is hot.
Nutrition
Calories: 1010kcal | Carbohydrates: 76g | Protein: 46g | Fat: 58g | Saturated Fat: 29g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 1506mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2658IU | Vitamin C: 12mg | Iron: 7mg
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