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Chicken, leek & mushroom bake
Chicken, leek & mushroom bake
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User Description: "This recipe is a family favorite for creamy garlic parmesan pasta. The pasta is cooked al dente and then tossed in a creamy sauce made with garlic, butter, heavy cream and parmesan cheese. It's a rich and indulgent dish that is perfect for a cozy night in." Rewritten: Indulge in a rich, creamy garlic parmesan pasta dish - a cozy family favorite.
Ingredients:
  • 50g butter
  • 3 celery stalks, finely chopped
  • 2 leeks, sliced
  • 1 bacon rasher, chopped
  • 50g plain flour
  • 375ml chicken stock
  • 200ml cream
  • 200g mushrooms
  • 1 large roast chicken, meat removed and chopped
  • 62.50 ml fresh parsley, or chives, chopped
  • Cheese, for topping
Instructions:
  • Preheat your oven to 200C.
  • In a pan, melt butter and sauté leeks, celery, and bacon until leeks are tender, about 5 minutes. Stir in flour and cook for 1-2 minutes to create a smooth paste.
  • Slowly incorporate the stock and cream into the mixture, bringing it to a boil. Lower the heat, cover, and let it simmer for 5 minutes. Take it off the heat, then gently mix in the mushrooms and chicken. Season to taste, and fold in the parsley or chives.
  • Place the mixture in a baking dish and generously sprinkle with cheese. Bake in the oven for 25-30 minutes until the top is beautifully golden brown.

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