Chicken Casserole With Leek and Vegetables

"After looking for a chicken casserole recipe, I combined different ideas to come up with a complete meal. I cooked this in my slow cooker but you could put in oven as well. Add or subtract vegetables to your liking. This is in Australian metric measures."
 
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Ready In:
6hrs 30mins
Ingredients:
15
Yields:
5 litres
Serves:
8-12
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ingredients

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directions

  • Cook chicken pieces with tablespoon oil in pan and brown on both sides. Remove from pan and drain on paper towel.
  • Remove any excess fat from pan, add 1 tbsp of butter and cook potatoes, sweet potato, celery and carrots for 1 to 2 minutes and remove.
  • Cook mushrooms for 1 minute in 1 tbsp butter, remove.
  • Add 2 tbsp butter to pan with 1 tbsp oil, add sliced leeks and garlic and cook for 1 to 2 minutes until soft. Remove.
  • Add 2 tbsp butter to pan, add flour and cook for 1 minute or until butter is absorbed. Slowly add chicken stock stirring between additions until you have a smooth "gravy". Add additional stock or water if too thick. Add thyme and cook for 1 minute.
  • Put all ingredients into slow cooker or casserole dish and mix well. Slow cook for 6 hours or until meat is thoroughly cooked. If cooking in oven, chicken should be cooked in 1 to 1 1/2 hours.
  • Serve as is or with mash or noodles.
  • If you are cooking this in the oven, you may want to reduce this recipe in half to accommodate standard casserole dishes. I have a hungry family to feed so we cook enough for two dinners.
  • Leftovers can also be put in pie.

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Reviews

  1. From one Aussie to another - I too was searching for a chicken, leek and veggie casserole. I found yours & it suited us just fine. There's only 2 of us so I used 1 breast fillet careful not to overcook it. I also used my Le Creuset cast iron pot and slow cooked the prepared casserole in the oven. I also tweaked the recipe just a little to suit our tastes with the addition of some seeded mustard & white wine (Hic!), the removal of the potatoes & tomatoes and coating the chicken in the flour before browning it for some caramelisation and flavour. Thanks heaps for sharing this recipe.
     
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I love cooking, crafts and my Great Danes.
 
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