Description
A delicious creamy chicken and leek bake that is perfect for dinner.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 leeks, sliced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded cheese
- 2 tablespoons olive oil
- 1 tablespoon flour
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 375°F.
- Heat olive oil in a pan over medium heat.
- Add leeks and sauté until soft.
- Stir in flour and cook for 1 minute.
- Add chicken broth and cream, stirring until thickened.
- Mix in shredded chicken and half the cheese.
- Transfer the mixture to a baking dish.
- Top with remaining cheese.
- Bake for 25-30 minutes until golden and bubbly.
Notes
- This dish can be served with a side of vegetables or a salad.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg