Chicken And Leek Casserole With Oat Topping

Contains gluten and dairy

Serve as a main with suitable veggies

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