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Creamy Leek & Thyme Chicken Casserole

  • 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.