Chicken and Leek Casserole with Oat Topping

For casserole base you need

  • 1 tablespoon suitable vegetable oil (e.g. canola, sunflower, rice bran)
  • 600g chicken thigh fillets, cut into 2cm cubes
  • 2 leeks, chopped
  • 1 Garlic clove – peeled and crushed
  • ½ cup (125ml) cream
  • ¼ cup (60ml) friendly home made chicken stock
  • chopped parsley,

For Oat topping

  • 1 cup traditional oats
  • ¼ cup plain flour
  • 50g butter, diced
  • 1 tablespoon chopped chives or parsley
  • Salt to season

1

To make topping, process all ingredients until mixture resembles breadcrumbs. Mix in chives or parsely. Set Aside,

2

Heat oil in a frying pan on high. Pan-fry chicken for 5 minutes, until golden and cooked. Remove. Cook bacon until crisp. Reduce heat, add leek and garlic cook for 2 minutes. Cover, cook for and additional 5 minutes, until leek is tender. 

3

Preheat oven to 220°C or 200°C fan. Return chicken to pan. Add cream and stock and simmer on low heat for 5 minutes. Transfer mixture to baking dish.t . Top with oat mixture. Bake for 25 minutes, until golden.

Serve with green beans and other suitable vegetables


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