Creamy Leek & Thyme Chicken Casserole Recipe
- Serves 4
- Preparation Time 10MINS
- Cook Time 25MINS
cup plain flour
3 tsp paprika
tsp ground black pepper
800g chicken breast fillets, sliced
2 tbs oil
1 leek, halved, washed, thinly sliced
500ml (2 cups) Campbells Real Stock – Chicken
2 tsp thyme, chopped
2 cloves garlic, crushed
cup cream
STEP 1 Combine flour, paprika and pepper in a freezer bag. Add chicken and toss well to coat.
STEP 2 Heat oil in a large fry pan over medium-high heat. Add chicken and cook for 4 minutes on each side or until golden. Remove and set aside.
STEP 3 Reduce heat to medium add leek, thyme and garlic. Cook for 3- 5 minutes or until leek is soft.
STEP 4 Return chicken and add Campbells Real Stock, bring to the boil, then reduce heat and simmer for 10 minutes.
STEP 5 Add cream and bring to the boil, reduce heat and cook for 3 minutes or until sauce thickens slightly and chicken is cooked through.
STEP 6 Serve with your favorite mash.
