Chicken Mushroom Leek Casserole
Creamy, comforting, and bursting with hearty flavors, this Chicken Mushroom Leek Casserole is a one-pan wonder perfect for cozy weeknight dinners or family gatherings. Tender chicken breasts, savory leeks, and earthy mushrooms are smothered in a luscious thyme-infused cream sauce, then layered with cheddar cheese and a golden panko breadcrumb topping for the ultimate crunchy finish. Simple ingredients like chicken broth and heavy cream come together to create a velvety roux that ties everything together. Ready in just an hour, this crowd-pleasing casserole is easy to prepare yet sophisticated enough to impress. Garnish with fresh parsley for a pop of color and serve it alongside a crisp green salad or crusty bread for a complete, satisfying meal.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 stalks leeks
- 250 grams white mushrooms
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 pieces garlic cloves
- 1 teaspoon thyme leaves (fresh or dried)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup panko breadcrumbs
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breasts for 4-5 minutes per side, until golden brown. Remove from the skillet and set aside to rest.
In the same skillet, heat the remaining olive oil and add the sliced leeks. Cook for 3-4 minutes until softened.
Add minced garlic and sliced mushrooms to the skillet. Cook for another 5-6 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture. Remove the mixture from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, forming a roux.
Slowly pour in the chicken broth while whisking to avoid lumps. Cook for 2-3 minutes until the mixture thickens, then stir in the heavy cream. Add thyme, salt, and pepper to taste.
Slice the chicken breasts into bite-sized pieces, then combine them with the leek and mushroom mixture in a large mixing bowl. Pour the cream sauce over the mixture and gently toss to coat.
Transfer the mixture to a greased 9x9-inch baking dish. Sprinkle shredded cheddar cheese evenly over the top.
In a small bowl, combine panko breadcrumbs with 1 tablespoon of melted butter. Spread the breadcrumb mixture over the cheese layer.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with parsley, if desired.
Nutrition Facts
Calories |
2868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.7 g | 250% | |
| Saturated Fat | 99.4 g | 497% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 5144 mg | 224% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 16.9 g | ||
| Protein | 163.5 g | 327% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1052 mg | 81% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2534 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
