As the cooler weather is here to say hello and the nights are darker, there is nothing more comforting than a hearty and warm dinner! Personally, my favourite dinners are the ones that I don’t have to cook but nonetheless this recipe is delicious, easy and such a crowd pleaser! Seriously, even my picky AF nephews and boyfriend LOVE this meal and it’s great to get those veggies in them!
Passed down from my mother to me, and now to you, here is how we make our mouth watering delicious creamy chicken & leek bake!
You will need:
- 2 Tablespoons of olive oil
- 600g chicken breast fillets (trimmed and diced)
- 2 Medium leeks (Trimmed, halved and thinly sliced)
- 1 garlic clove
- 2 tablespoons of plain flour
- 1 tablespoon of dijon mustard
- 375ml can of light and creamy evaporated milk!
- 1/2 cup frozen peas
- 100g Afghan bread finely diced(or Turkish bread if you prefer)
- olive oil cooking spray
Preheat the oven to 200°C and grease a casserole baking dish!
Heat half of the oil (1 tablespoon) in a large frying pan and cook the chicken for 3 to 5 minutes or until cooked through and lightly golden. Transfer to a bowl.
Heat the remaining oil in the same frying pan over a medium-low heat and cook the leek, stirring every now and then until softened and fragrant. Add the garlic. After another minute or so add in the flour and stir continuously for, you guessed it, another minute.
Stir in the mustard, evaporated milk, peas and previously cooked chicken and let it simmer until all of the liquid is heated through.
Transfer the chicken mixture into the prepared baking dish and top with the finely diced Afghan/Turkish bread! Spray some olive oil on top and bake in the over for 15 minutes or until the bread is golden.
Serve immediately and enjoy!
Sometimes I also like to add in finely diced carrot and broccoli too but this is the original recipe that I was taught and have now taught you!
Until next time,
Love, Angela xx