Chicken Leek Bake
A comforting dish combining chicken, leeks, and creamy sauce, perfect for family dinners or cozy nights in.
Ingrédients
Main Ingredients
- 2 cups cooked chicken, shredded Use pre-cooked chicken for convenience.
- 2 leeks, sliced Make sure to clean them thoroughly.
- 1 cup heavy cream Can be substituted with a yogurt and milk mix for a lighter version.
- 1 cup chicken broth Ensure it is gluten-free if needed.
- 1 cup shredded cheese (cheddar or your choice) For a different flavor, try mozzarella or gouda.
- 2 tablespoons olive oil
- 1 tablespoon flour Use gluten-free flour as a substitute if needed.
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Gather all ingredients. If not using pre-cooked chicken, cook and shred it into bite-sized pieces.
- Clean and slice the leeks, ensuring to remove any dirt.
Cooking
- Heat the olive oil in a large pan over medium heat.
- Add the sliced leeks and sauté until soft and translucent, approximately 4-5 minutes.
- Stir in the flour and cook for about one minute to thicken the mixture slightly.
- Gradually add chicken broth and heavy cream while stirring continuously to avoid lumps. Cook until thickened, about 3-5 minutes.
- Mix in the shredded chicken and half of the shredded cheese, stirring to combine and seasoning with salt and pepper.
- Preheat the oven to 375°F (190°C) and transfer the creamy mixture to a baking dish.
- Top with the remaining shredded cheese evenly.
- Bake in the preheated oven for 25-30 minutes until bubbly and golden on top.
Notes
Allow leftovers to cool before storing in an airtight container. Best consumed within 3-4 days in the fridge or up to three months if frozen. Reheat in the oven for best results.