Dinner

Chicken, leek and mushroom casserole is for Dinner.

Chicken, leek and mushroom casserole takes several minutes to prepare.

Chicken, leek and mushroom casserole takes several minutes to cook.

Chicken, leek and mushroom casserole makes 2 servings.

The ingredients for Chicken, leek and mushroom casserole are:

2 tbsp olive oil
1 chicken breast cut into bite sized pieces
4 leeks (chopped)
1 clove of garlic (crushed)
1 stick of celery (chopped)
1 cup of mushrooms, e.g. chestnut and shitake (chopped)
2 tbsp butter
1 tbsp plain flour
1 cup chicken stock
half a glass of white wine
0.5 cup of 0% milk
a sprig of sage
a sprig of thyme
a sprig of rosemary
1 bay leaf
0.5 tsp ground black pepper

Here is how you make Chicken, leek and mushroom casserole:

Boil the potatoes.Heat the oil in a heavy bottom pan and brown the chicken pieces in batches, removing with a slotted spoon to an oven-proof casserole dish.Fry the leeks, garlic and celery for 4 or 5 minutes until the leeks soften. Remove with a slotted spoon and layer on top of the chicken pieces in the casserole dish.Add half the butter and fry the mushrooms for a minute or two. Remove with a slotted spoon and add to the casserole dish.Heat the remaining butter and fry the flour for 30 seconds. gradually stir in the stock, wine and milk to make a sauce. Deglazing the pan as you do so.Wrap the herbs in a square of muslin and bury this in the centre of the casserole. Pour the sauce over the ingredients in the casserole.Mash the potatoes, add milk, butter and a pinch of salt. Spread the mashed potato over the ingredients in the casserole dish - try to make a completely sealed lid.Sprinkle with freshly ground black pepper and bake in the centre of a pre-heated oven at 190C for 30-40 minutes. To brown the potato more, move the dish up a rack and switch the oven to gratin mode for a few minutes at the end.Serving Size: serves 2Number of Servings: 2Recipe submitted by SparkPeople user SLERTE.

The nutritional information for Chicken, leek and mushroom casserole is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 695.8

• Total Fat: 29.8 g
• Cholesterol: 107.5 mg
• Sodium: 805.9 mg
• Total Carbs: 66.9 g
• Dietary Fiber: 7.8 g
• Protein: 40.1 g