Easy Chicken and Leek Casserole
A hearty casserole is a great meal to warm up on a cold night or to feed the family. This easy chicken and leek casserole is a real winner, the family will love for sure. Find more chicken recipes here.
Easy chicken and leek casserole recipe
Ingredients
- 6 frees range skinless chicken half breasts
- 1 teaspoon chilli sauce
- 6 leeks, julienned
- 2 cups celery, cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 cups finely sliced carrot
- 1 ½ litres chicken stock
- 400g can tomato pieces in juice
- Freshly ground black pepper to taste
- 1/2 cup chopped parsley
Method
- Steam the chicken breasts, cut into chunks and place in a casserole dish.
- Add the chilli sauce, leeks, celery, potato and carrot to the chicken and pour over the chicken stock.
- Bring to a boil then simmer for 20 minutes or until the vegetables are tender.
- Add tomatoes, pepper and parsley. Cover and simmer for another 30 minutes.
Tip: The casserole may be thickened with a small amount of cornflour mixed with some of the cooled stock.
Serves 4
Make sure you use a decent casserole dish like the Emile Henry Made In France HR Modern Classics Large Rectangular Baker, 13 x 9″, White, available from Amazon.
