Quick & Easy

Creamy mushroom, leek and chicken casserole

creamy mushroom, leek and chicken casserole



1.Preheat oven to 160°C (140°C fan forced).
2.Heat oil in large flameproof dish, cook chicken, in batches, until browned. Remove from dish.
3.Cook bacon, stirring, in same dish over heat until browned lightly.
4.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.
5.Stir in chicken and mushrooms, transfer to oven. Cook about 20 minutes or until chicken is cooked through and sauce has thickened slightly.
6.Return dish to stove top, discard bay leaves, stir in cream and parsley. Simmer, uncovered, until casserole is heated through. Season to taste. Sprinkle with fresh thyme leaves, if you like.

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