Welsh Chicken Leek and Broccoli Casserole
Indulge in the comforting flavors of this Welsh Chicken, Leek, and Broccoli Casserole—an easy-to-make, hearty dish perfect for family dinners or meal prep. Juicy shredded chicken breasts, tender leeks, and vibrant broccoli florets are coated in a rich and velvety cheddar cheese sauce infused with Dijon mustard for a subtle tanginess. Topped with crispy panko breadcrumbs and baked to golden perfection, this casserole boasts an irresistible blend of creamy, savory, and crunchy textures. It's a one-dish wonder that comes together in under an hour and pairs beautifully with crusty bread or a fresh green salad. Perfectly balanced and packed with wholesome ingredients, this casserole is sure to become a weeknight favorite! Keywords: Chicken casserole, leek casserole, broccoli casserole, Welsh recipe, cheesy dinner, easy weeknight meal.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 pieces Leeks
- 300 grams Broccoli florets
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 500 milliliters Milk
- 150 grams Cheddar cheese, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Olive oil
- 50 grams Panko breadcrumbs
Instructions
Preheat your oven to 200°C (390°F).
Place the chicken breasts in a pot of boiling water and simmer for 12-15 minutes until fully cooked. Remove from the pot, cool slightly, and shred into bite-sized pieces.
While the chicken cooks, prepare the leeks by trimming the ends and slicing them into thin rings. Rinse well to remove any dirt.
Steam or blanch the broccoli florets for 3-4 minutes until just tender but still bright green. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the leeks and sauté for 5 minutes until softened.
To prepare the cheese sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute to create a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook for 5-7 minutes until the sauce thickens.
Stir in grated cheddar cheese, Dijon mustard, salt, and black pepper. Remove from heat and mix until smooth and creamy.
In a large mixing bowl, combine the shredded chicken, sautéed leeks, blanched broccoli, and cheese sauce. Stir until evenly coated.
Transfer the mixture to a greased casserole dish. Sprinkle panko breadcrumbs evenly over the top.
Bake in the preheated oven for 20-25 minutes until the top is golden brown and the casserole is bubbling.
Remove from the oven and garnish with fresh parsley. Let stand for a few minutes before serving.
Serve warm and enjoy with a side of crusty bread or a fresh salad.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1043 mg | 45% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 10.1 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 503 mg | 39% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 563 mg | 12% | |
*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.
