Chicken Leek Casserole Recipe

Name: Chicken Leek Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 -10 leeks (about 2 pounds); 1 tablespoon olive oil; 12 ounces boneless skinless chicken breasts, cut into thin strips; ½ cup dry white wine; 1 cup whipping cream; 14-½ teaspoon salt; 1 dash ground nutmeg; 1 baby leek, trimmed, halved lengthwise, and rinsed (optional); ¼ cup parmesan cheese, grated (1 ounce); ¼ cup soft breadcrumbs

Servings: persons

1
Trim and discard root ends from the 8 to 10 leeks; remove several inches from the tops and any tough outer leaves.
2
Halve leeks lengthwise.
3
Clean trimmed leeks thoroughly under cold running water to remove any sand.
4
Bias-slice leeks into 1/4-inch-thick slices.
5
(You should have 3 cups sliced leeks.)
6
In a large skillet, heat oil over medium heat.
7
Add sliced leeks.
8
Cook and stir for 2 to 3 minutes or just until tender.
9
Remove leeks from skillet; set aside.
10
In the same skillet, cook and stir chicken strips for 3 to 5 minutes or until no longer pink.
11
Remove skillet from heat.
12
Add wine.
13
Return skillet to heat.
14
Bring mixture just to boiling; reduce heat.
15
Cook, uncovered, for 4 to 5 minutes or until most of the liquid has evaporated, stirring occasionally.
16
Add whipping cream, salt, and nutmeg.
17
Return to boiling.
18
Cook and stir about 3 minutes more or until slightly thickened.
19
Add sliced leeks to chicken mixture.
20
Pour into a lightly greased 1-quart au gratin dish or casserole.
21
Cover and refrigerate for at least 4 hours or up to 24 hours.
22
Preheat oven to 400F Uncover casserole.
23
If desired, add baby leek halves.
24
Sprinkle cheese and bread crumbs over.
25
Bake, uncovered, for 20 to 25 minutes or until topping is golden and leek mixture is heated through.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 -10 leeks (about 2 pounds), 1 tablespoon olive oil, 12 ounces boneless skinless chicken breasts, cut into thin strips, ½ cup dry white wine, and more.

Yes, Chicken Leek Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Leek Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions