Welsh Chicken Leek and Broccoli Casserole

Indulge in the comforting flavors of this Welsh Chicken, Leek, and Broccoli Casserole—an easy-to-make, hearty dish perfect for family dinners or meal prep. Juicy shredded chicken breasts, tender leeks, and vibrant broccoli florets are coated in a rich and velvety cheddar cheese sauce infused with Dijon mustard for a subtle tanginess. Topped with crispy panko breadcrumbs and baked to golden perfection, this casserole boasts an irresistible blend of creamy, savory, and crunchy textures. It's a one-dish wonder that comes together in under an hour and pairs beautifully with crusty bread or a fresh green salad. Perfectly balanced and packed with wholesome ingredients, this casserole is sure to become a weeknight favorite! Keywords: Chicken casserole, leek casserole, broccoli casserole, Welsh recipe, cheesy dinner, easy weeknight meal.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 pieces Chicken breasts
• 2 pieces Leeks
• 300 grams Broccoli florets
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 500 milliliters Milk
• 150 grams Cheddar cheese, grated
• 1 teaspoon Dijon mustard
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped
• 1 tablespoon Olive oil
• 50 grams Panko breadcrumbs

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

Place the chicken breasts in a pot of boiling water and simmer for 12-15 minutes until fully cooked. Remove from the pot, cool slightly, and shred into bite-sized pieces.

Step 3

While the chicken cooks, prepare the leeks by trimming the ends and slicing them into thin rings. Rinse well to remove any dirt.

Step 4

Steam or blanch the broccoli florets for 3-4 minutes until just tender but still bright green. Set aside.

Step 5

In a large skillet, heat the olive oil over medium heat. Add the leeks and sauté for 5 minutes until softened.

Step 6

To prepare the cheese sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute to create a roux.

Step 7

Gradually whisk in the milk, ensuring there are no lumps. Cook for 5-7 minutes until the sauce thickens.

Step 8

Stir in grated cheddar cheese, Dijon mustard, salt, and black pepper. Remove from heat and mix until smooth and creamy.

Step 9

In a large mixing bowl, combine the shredded chicken, sautéed leeks, blanched broccoli, and cheese sauce. Stir until evenly coated.

Step 10

Transfer the mixture to a greased casserole dish. Sprinkle panko breadcrumbs evenly over the top.

Step 11

Bake in the preheated oven for 20-25 minutes until the top is golden brown and the casserole is bubbling.

Step 12

Remove from the oven and garnish with fresh parsley. Let stand for a few minutes before serving.

Step 13

Serve warm and enjoy with a side of crusty bread or a fresh salad.

Nutrition Facts

Serving size	(1618.4g)

Amount per serving	% Daily Value*
Calories	2206.2

Total Fat 112.3g	0%
Saturated Fat 57.1g	0%
Polyunsaturated Fat 2.4g
Cholesterol 558.9mg	0%
Sodium 4508.6mg	0%
Total Carbohydrate 121.5g	0%
Dietary Fiber 13.1g	0%
Total Sugars 39.6g
Protein 184.0g	0%

Vitamin D 263.5IU	0%
Calcium 2047.6mg	0%
Iron 14.0mg	0%
Potassium 1432.5mg	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: 45.3%

Protein: 33.0%

Carbs: 21.8%