Chicken Leek Mushroom Casserole Recipes
CHICKEN, LEEK, AND MUSHROOM CASSEROLE
A hearty multigrain bread works bestin this casserole. It will maintain its texture, unlike a softer white-bread loaf, which may become gummy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper. Heat 2 tablespoons oil in a medium saute pan over medium-high heat. Add chicken, and cook until golden brown on 1 side, 3 to 4 minutes. Flip, reduce heat to medium, and cook until cooked through, about 10 minutes more. Transfer chicken to a plate, and return pan, with drippings, to medium heat.
- Heat remaining 3 tablespoons oil in pan. Add leek, celery, mushrooms, and a pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and tender, 8 to 10 minutes. (Reduce heat if vegetables brown too quickly.) Stir in flour, and cook, stirring often, for 2 minutes. Add sherry, stock, milk, and bay leaf, and cook, scraping up browned bits from bottom, until thickened, about 5 minutes. Season with salt and pepper. Discard bay leaf.
- Arrange bread on bottom of a 2-quart oval baking dish, overlapping slices slightly. Spoon half of the vegetables and sauce over bread. Slice chicken crosswise, 1/2 inch thick, and arrange on bread. Top with any accumulated juices from chicken. Spread remaining vegetables and sauce over chicken, sprinkle with parsley and Parmesan, and bake until golden brown and bubbling, 25 to 30 minutes. Let stand for 15 minutes before serving.
CHICKEN, MUSHROOM & LEEK CASSEROLE
Make and share this Chicken, Mushroom & Leek Casserole recipe from Food.com.
Provided by Mandy
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken in a non-metallic dish and pour over marinade. Cover and marinate in refrigerator for 1 hour (longer for a richer taste). Preheat oven to 180 deg. Celsius Heat butter and oil in a heavy-based fry pan over medium heat. Cook chicken in batches until golden. Remove to a plate.
- Add leek, bacon and garlic to pan. Cook, stirring occasionally for about 4 minutes or until leek is tender. Add stock, wine and mushrooms. Bring to the boil. Remove from heat and transfer mixture to an ovenproof dish. Add chicken, cover with foil and bake for 35 minutes. Remove foil and cook for another 10 minutes or until chicken is cooked through.
- Meanwhile, steam snow peas until just tender. Place in a serving bowl. Top chicken with chopped parsley and serve immediately.
CHICKEN, LEEK & MUSHROOM CASSEROLE
Make and share this Chicken, Leek & Mushroom Casserole recipe from Food.com.
Provided by Meredith .F
Categories Poultry
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper.
- Heat 2 tablespoons oil in a medium saute pan over medium-high heat. Add chicken, and cook until golden brown on 1 side, 3 to 4 minutes. Flip, reduce heat to medium, and cook until cooked through, about 10 minutes more. Transfer chicken to a plate, and return pan, with drippings, to medium heat.
- Heat remaining 3 tablespoons oil in pan. Add leek, celery, mushrooms, and a pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and tender, 8 to 10 minutes. (Reduce heat if vegetables brown too quickly.)
- Stir in flour, and cook, stirring often, for 2 minutes. Add sherry, stock, milk, and bay leaf, and cook, scraping up browned bits from bottom, until thickened, about 5 minutes. Season with salt and pepper. Discard bay leaf.
- Arrange bread on bottom of a 2-quart oval baking dish, overlapping slices slightly. Spoon half of the vegetables and sauce over bread. Slice chicken crosswise, 1/2 inch thick, and arrange on bread. Top with any accumulated juices from chicken. Spread remaining vegetables and sauce over chicken, sprinkle with parsley and Parmesan, and bake until golden brown and bubbling, 25 to 30 minutes.
- Let stand for 15 minutes before serving.
Nutrition Facts : Calories 251.2, Fat 18.3, SaturatedFat 4.3, Cholesterol 26.8, Sodium 155.1, Carbohydrate 10.2, Fiber 0.8, Sugar 3.3, Protein 11.5
CHICKEN AND MUSHROOM CASSEROLE
A delicious casserole with chicken, bacon and mushrooms in a creamy sauce
Provided by orangutan661
Time 1h55m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Dust chicken in flour. Heat oil in casserole and brown chicken all over, in 2 to 3 batches. Reserve
- Add more oil to the dish. Cook bacon and shallots. Add wine, bubble and reduce by half. Stir
- Add mustard and stock. Return chicken to dish. Simmer lid on for 40 minutes. Add mushrooms and cook for another 20 minutes
- Remove chicken. Bubble sauce to reduce. Add cream and tarragon, return chicken to dish and warm through. Serve
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- Add butter and leek, cook, stirring occasionally, until leek softens. Stir in celery, garlic, thyme and bay leaves. Stir in flour, then wine and stock, bring to the boil, stirring.
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Cuisine FrenchCategory MainsServings 6Total Time 2 hrs 15 mins
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Cuisine FrenchCategory MainsServings 6Total Time 2 hrs 15 mins
- Preheat oven to 180°C. Lightly coat chicken pieces with flour and place onto a large plate. Heat half the oil in a large deep heat-proof casserole dish over medium heat. Add 3-4 pieces of chicken and cook for 6-8 minutes or until golden on all sides. Transfer to a plate. Cook remaining pieces of chicken, adding more oil if required.
- Add butter to casserole. When melted, add mushrooms and cook for 8 minutes, or until golden. Add leeks and cook for 8 minutes, stirring often until soft but not coloured. Pour over wine and stock and bring to the boil.
- Return chicken pieces to casserole with bay leaves. Bring to the boil. Cover, place into oven and cook for 1 1/4 hours.
- Remove lid and cook for a further 30 minutes or until chicken is falling off the bones. Serve sprinkled with parsley and freshly ground black pepper.
CHICKEN, LEEKS AND MUSHROOM CASSEROLE - ANG SARAP
Add more olive oil then sauté garlic, leek, celery and mushrooms, cook for 2 minutes. Stir in flour then continue for 2 minutes while continuously stirring. Pour home-made chicken stock and white wine bring to a slow boil then add the chicken back. Scoop sauce on top then cover your pan, cook in low heat for 15 more minutes.
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Coat the chicken thighs in the flour, shaking off any excess, and carefully place into the hot oil. Fry the chicken thighs for 4-5 minutes on each side, or until golden-brown on each side.
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