Chicken Mushroom Leek Casserole

Creamy, comforting, and bursting with hearty flavors, this Chicken Mushroom Leek Casserole is a one-pan wonder perfect for cozy weeknight dinners or family gatherings. Tender chicken breasts, savory leeks, and earthy mushrooms are smothered in a luscious thyme-infused cream sauce, then layered with cheddar cheese and a golden panko breadcrumb topping for the ultimate crunchy finish. Simple ingredients like chicken broth and heavy cream come together to create a velvety roux that ties everything together. Ready in just an hour, this crowd-pleasing casserole is easy to prepare yet sophisticated enough to impress. Garnish with fresh parsley for a pop of color and serve it alongside a crisp green salad or crusty bread for a complete, satisfying meal.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 stalks leeks
• 250 grams white mushrooms
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 2 pieces garlic cloves
• 1 teaspoon thyme leaves (fresh or dried)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1 cup panko breadcrumbs
• 2 tablespoons parsley (optional, for garnish)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Season the chicken breasts with salt and black pepper.

Step 3

Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breasts for 4-5 minutes per side, until golden brown. Remove from the skillet and set aside to rest.

Step 4

In the same skillet, heat the remaining olive oil and add the sliced leeks. Cook for 3-4 minutes until softened.

Step 5

Add minced garlic and sliced mushrooms to the skillet. Cook for another 5-6 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture. Remove the mixture from the skillet and set aside.

Step 6

In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, forming a roux.

Step 7

Slowly pour in the chicken broth while whisking to avoid lumps. Cook for 2-3 minutes until the mixture thickens, then stir in the heavy cream. Add thyme, salt, and pepper to taste.

Step 8

Slice the chicken breasts into bite-sized pieces, then combine them with the leek and mushroom mixture in a large mixing bowl. Pour the cream sauce over the mixture and gently toss to coat.

Step 9

Transfer the mixture to a greased 9x9-inch baking dish. Sprinkle shredded cheddar cheese evenly over the top.

Step 10

In a small bowl, combine panko breadcrumbs with 1 tablespoon of melted butter. Spread the breadcrumb mixture over the cheese layer.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.

Step 12

Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with parsley, if desired.

Nutrition Facts

Serving size	(1766.2g)

Amount per serving	% Daily Value*
Calories	2868.5

Total Fat 194.7g	0%
Saturated Fat 99.4g	0%
Polyunsaturated Fat 3.7g
Cholesterol 755.6mg	0%
Sodium 5144.5mg	0%
Total Carbohydrate 98.7g	0%
Dietary Fiber 8.7g	0%
Total Sugars 16.9g
Protein 163.5g	0%

Vitamin D 10.2IU	0%
Calcium 1052.3mg	0%
Iron 13.6mg	0%
Potassium 2534.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.6%

Protein: 23.3%

Carbs: 14.1%