WELSH CHICKEN, LEEK AND BROCCOLI CASSEROLE
Make and share this Welsh Chicken, Leek and Broccoli Casserole recipe from Food.com.
Provided by Elmotoo
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 160C/320F (moderate oven).
- Cook the chicken (microwave, poach, steam or saute) and cut into bite-sized pieces.
- Simmer the leeks and broccoli about 5 mins in the stock to partially cook, and then add the chicken. Put in a casserole dish, season to taste, and cover with breadcrumbs.
- Cover and place in a moderate oven for about an hour.
- Remove from the oven, remove the cover, and place under the broiler until brown. Serve straight from the casserole dish.
Nutrition Facts : Calories 432.1, Fat 15.6, SaturatedFat 4.3, Cholesterol 94.6, Sodium 336.1, Carbohydrate 35.4, Fiber 5.6, Sugar 8.1, Protein 38.5
LEEK & BROCCOLI GRATIN
I should make this more often. I like it,and it uses yogurt which I make myself, often having a surplus. It comes from Healthy Living. I often use commercial breadcrumbs, for speed. If, like me, you find washing leeks a chore, slice them down the length of the leek through to the centre, then slice them again into rings. Shove them into a sink full of water and swish. The rings seperate into strips, making sure all the soil is easily removed.
Provided by Sherrie-pie
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/350F/Gas Mark 4.
- Cook the leeks anc broccoli seperately in a little boiling water for about 5 minutes. Drain well. Arrange the broccoli and leeks in an ovenproof dish.
- Melt 40 g of the margarine in a frying pan over a moderte heat. Add the breadcrumbs and fry until golden. Stir in the yoghurt, season to taste. Mix in half the cheese.
- Pour the cheese sauce over the vegetables. Sprinkle with the remaining cheese and dot with the margarine. Cook in the oven for 15 - 20 minutes, then brown under a hot grill if wished. Serve immediately, sprinkled with paprika.
Nutrition Facts : Calories 287.6, Fat 16.1, SaturatedFat 5.2, Cholesterol 17.6, Sodium 300.9, Carbohydrate 27.4, Fiber 2, Sugar 9.7, Protein 12.2
PUFF PASTRY CHICKEN AND LEEK CASSEROLE
The star in this casserole is the leeks with their soft, sweet, and subtle flavor giving a wonderful base for the chicken and spices. Using a box of puff pastry adds a wonderful, light crunch that will win your taste buds over.
Provided by analyticalblonde
Time 1h35m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Place chicken thighs, leek, carrots, celery, peas, parsley, garlic, shallot, tarragon, salt, basil, pepper, and bay leaves into a large pan. Pour in milk and stir to blend ingredients. Bring to a simmer. Cover and continue to simmer for 15 minutes. Remove from the heat and allow to cool slightly. Strain off milk and set aside in a bowl. Separate chicken and vegetables into two bowls. Tear chicken into rough chunks when cool enough to handle.
- Melt butter in the same pan over medium heat. Sprinkle in flour, stirring frequently and breaking up any chunks. Continue to stir and cook until thickened and golden, making a roux. Gradually add the strained milk, stirring until you have a sauce. Stir in heavy cream and Dijon mustard, then add the chicken and vegetables. Remove from heat and let cool slightly, about 5 minutes.
- Pour chicken mixture into the prepared baking dish. Roll out the puff pastry and overlap the pieces to cover the casserole. Glaze the pastry with beaten egg and make several vents in the pastry using a sharp knife.
- Bake in the preheated oven until golden, 30 to 40 minutes.
Nutrition Facts : Calories 630.6 calories, Carbohydrate 42.1 g, Cholesterol 106.8 mg, Fat 42.8 g, Fiber 3 g, Protein 19.8 g, SaturatedFat 16.4 g, Sodium 733.9 mg, Sugar 6.6 g
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