Why You Will Love This Comforting Chicken Leek Casserole

This casserole is more than just a meal; it’s an experience. It’s an incredibly delicious dish that appeals to everyone, making it a perfect choice for family dinners. My own children happily clear their plates, a testament to its universally appealing flavors. This recipe, specifically designed for four people, ensures everyone gets a satisfying portion.

The magic truly happens with the combination of ingredients: succulent, tender chicken pieces, the subtle sweetness of thinly sliced leeks, and the irresistible crunch and salty kick of crispy bacon, all enveloped in a rich, velvety cream sauce. This harmonious blend forms the heart of the casserole. But the true crowning glory? That comes from the topping: crusty baguette slices, slathered with fragrant herb compound butter and liberally sprinkled with your favorite grated cheese, all baked until golden and bubbling in the oven. It’s a symphony of textures and tastes – creamy, crunchy, savory, and utterly satisfying.

The anticipation builds as this well-filled dish bakes. The aroma alone is enough to make anyone’s mouth water, filling the entire house with an inviting, savory scent that promises a feast. And when it finally arrives at the table, a hush falls over everyone as they eagerly dig in, savoring every spoonful of this incredibly tasty creation. It’s a dish that proves comfort food doesn’t have to be complicated to be absolutely magnificent. Sometimes, the simplest recipes yield the most profound culinary joy.

Essential Ingredients for Your Creamy Chicken, Leek and Bacon Casserole

To embark on creating this wonderfully flavorful chicken and leek casserole, you’ll need a selection of fresh, quality ingredients. The precise quantities can be found in the detailed recipe card further down this page, but here’s a closer look at what each component brings to the dish:

Ingredient Spotlight:

• Bacon: This is a crucial flavor enhancer, providing a delightful salty bite and a crispy texture that contrasts beautifully with the creamy sauce. You can opt for pre-cut bacon bits for convenience or slice streaky bacon into strips yourself. For a vegetarian alternative, consider sautéing a generous amount of mushrooms or adding sun-dried tomatoes for an umami depth.
• Chicken Breast: I typically use boneless, skinless chicken breast for this recipe due to its lean texture and quick cooking time. However, chicken breast fillets or even boneless chicken thighs would also work wonderfully, offering a slightly richer flavor. Ensure the chicken is cut into small, uniform cubes for even cooking.
• Herb Compound Butter: This special butter, infused with a blend of herbs, minced garlic, and a touch of salt, is key to elevating the flavor of both the leek mixture and the baguette topping. It adds a layer of aromatic richness that plain butter simply can’t replicate. Making your own easy garlic herb compound butter is straightforward and highly recommended for the best results.
• Butter and Flour (for Roux): These two ingredients form the foundation of our creamy béchamel sauce, which binds the casserole together. Using unsalted butter allows you to control the seasoning precisely. When preparing the roux, it’s essential to cook the flour in the melted butter for at least two minutes. This crucial step removes the raw flour taste, ensuring your sauce is smooth, rich, and flavorful, without any powdery notes.
• Parsley: Fresh parsley is added at the end of the sauce preparation to inject a vibrant burst of freshness. Its clean, slightly peppery notes cut through the richness of the casserole, providing a lovely contrast and bright finish.
• Leeks: The star vegetable of this dish, leeks offer a uniquely sweet and mild onion-like flavor that becomes wonderfully tender when cooked. Proper preparation is key: slice the leek very thinly to ensure it cooks evenly and integrates well into the sauce.
  • **Cleaning Leeks:** Leeks can hide a lot of grit! To clean them thoroughly, first cut the leek lengthwise once, stopping about ½ inch (1 ½ cm) from the bottom. Then, turn it a quarter turn and make another vertical cut, again stopping about ½ inch (1 ½ cm) from the bottom. Remove any tough outer leaves. Now, hold the cut leek under running water, fanning out the layers to wash out any trapped sand or dirt.
• Baguettes: These classic French loaves provide the perfect crispy topping for the casserole. Their crusty exterior and soft, airy interior absorb the herb butter beautifully and become wonderfully golden and crunchy when baked.
  • While store-bought baguettes are perfectly fine, consider trying your hand at making homemade baguettes. They are surprisingly easy and budget-friendly to prepare, adding an extra touch of artisanal charm to your meal.
• Grated Cheese: A generous sprinkling of grated cheese is essential for that irresistible gratin topping. Good melting cheeses like Gouda or Cheddar are excellent choices, creating a bubbly, golden-brown crust that adds a fantastic savory depth and texture to every bite.

Expert Tips for a Perfect Casserole

Achieving a truly outstanding creamy chicken leek casserole means paying attention to a few key details:

Mastering the Roux:

One of the most common pitfalls when making a creamy sauce is lumps. The secret to a smooth, lump-free béchamel lies in the temperature of your roux (the butter-flour mixture) and your liquid:

• If your roux is warm, always add cold liquid (like water or milk).
• Conversely, if your roux has cooled down, use warm liquid.

**Never add warm liquid to a warm roux, or cold liquid to a cold roux, as this is a sure way to create stubborn lumps!** The temperature difference helps the flour to emulsify gradually and evenly. Additionally, ensure you fry the flour in the melted butter for at least two full minutes. This cooks out the raw flour taste, preventing your delicious sauce from having an unpleasant, starchy flavor.

Perfectly Prepared Leeks:

As mentioned earlier, leeks can be quite sandy. Taking the extra minute to properly clean them as described in the ingredient section will save you from a gritty surprise in your casserole. Thinly slicing them ensures they soften beautifully and evenly throughout the dish.

Seasoning is Key:

Taste your béchamel sauce as you go. Adjust salt and pepper to your preference. Remember that bacon adds a significant salty component, so season cautiously before the final combination. A pinch of nutmeg can also enhance the creaminess of the béchamel.

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Chicken and Leek Casserole

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• 5 oz. bacon bits, cut in small strips
• 1 pound chicken breast, cut into small cubes
• 1 tablespoon herb compound butter (for cooking leeks)
• 4 leeks, sliced into rings
• 2 tablespoons butter, unsalted (for roux)
• 2 tablespoons all-purpose flour
• 1 cup water, room temperature
• Salt and pepper, to taste
• 2 baguettes
• ½ cup herb compound butter (for baguettes)
• 2 oz. grated cheese, Gouda or Cheddar

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric – US Customary

1. Preheat the oven to 430 °F (220 °C) or 390 °F (200 °C) for a fan oven.
2. Heat a frying pan over medium-high heat. Add the bacon bits and fry for about three minutes to render some fat.
3. Add the cubed chicken breast to the pan with the bacon. Cook until the chicken is thoroughly done and lightly browned.
4. Using a slotted spoon, transfer the cooked chicken and bacon to an oven-safe dish, leaving any rendered fat in the pan.
5. Place the same skillet back on the heat. Add 1 tablespoon of herb compound butter. Once melted, add the thinly sliced leeks. Stir-fry the leeks for about three minutes until they become glossy and slightly softened.
6. Add the cooked leek to the chicken and bacon mixture in the oven dish and stir everything together well.
7. Prepare the béchamel sauce: In a separate pan (or clean the same skillet), melt 2 tablespoons of unsalted butter over medium heat. Add the all-purpose flour all at once. Stir vigorously with a wooden spoon or whisk until the flour completely absorbs the butter, forming a paste (this is your roux). Continue to cook the roux for two minutes, stirring constantly, to cook out the raw flour taste.
8. Gradually whisk in the room temperature water, little by little, ensuring you stir continuously to prevent any lumps from forming. The sauce will thicken.
9. Let the sauce simmer gently for another 5 minutes, stirring occasionally, until it reaches your desired consistency. Taste the sauce and season generously with salt and pepper.
10. In the meantime, finely chop the parsley leaves and stir them into the finished béchamel sauce. Pour this creamy sauce evenly over the chicken and leek mixture in the oven dish.
11. Slice the baguettes into ½ to ¾ inch (1.5 to 2 cm) thick rounds. On one side of each baguette slice, generously smear the remaining ½ cup of herb compound butter.
12. Arrange the buttered baguette slices over the chicken and leek mixture, butter-side up, completely covering the casserole. Sprinkle the gratinated cheese generously over the baguette slices.
13. Place the oven dish in the preheated oven for 20 minutes, or until the cheese is melted and bubbly, and the baguette topping is golden brown and crispy. Serve hot and enjoy!

1. Leek Preparation: Remember to clean leeks thoroughly to remove any grit. Cut the leek lengthwise once, up to ½ inch (1 ½ cm) from the bottom. Turn a quarter turn and make another vertical cut to about ½ inch (1 ½ cm) from the bottom. Remove the outer leaves and wash the leek under running water, fanning out the layers to ensure all sand is removed. Thin slicing ensures even cooking.

2. Roux Essentials:

• To prevent lumps, always add cold liquid to a warm roux (butter-flour mixture), or warm liquid to a cold roux. Adding warm liquid to a warm roux, or cold to cold, will create lumps!
• Fry the flour in the melted butter for at least two minutes. This crucial step eliminates the raw, floury taste from your sauce.

3. Storage Guidelines:

Allow the casserole to cool down quickly before storing. Please note that storage, particularly freezing, may alter the crispy structure of the baguette topping.

• Refrigerator: Wrap the baking dish tightly in plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to two days.
• Freezer: For longer storage, wrap the baking dish (or portions in freezer-safe containers) in two layers of plastic wrap, followed by aluminum foil. Store in the freezer for up to one month. Thaw thoroughly in the refrigerator overnight before reheating.
• Reheating: To reheat, cover the oven dish with aluminum foil and place it in a preheated oven at 350 °F (180 °C) for 20-30 minutes, or until the chicken leek casserole is thoroughly heated through and bubbling. If you want to crisp up the topping, remove the foil for the last 5-10 minutes.

4. Variations: Feel free to experiment! Add sliced mushrooms with the leeks, a dash of white wine to the sauce, or a pinch of smoked paprika for extra depth. You can also swap chicken for turkey for a post-holiday meal.

Keyword: an easy casserole recipe with chicken

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Serving Suggestions

This creamy chicken leek casserole is a substantial meal on its own, especially with its delicious baguette topping. However, if you’re looking to round out your dinner, here are a few ideas:

• Green Salad: A simple, crisp green salad with a light vinaigrette provides a refreshing contrast to the richness of the casserole.
• Steamed Vegetables: Lightly steamed green beans, broccoli, or asparagus are excellent choices to add more vegetables and a pop of color to your plate.
• Roasted Root Vegetables: If you’re leaning into the hearty winter theme, a side of roasted carrots or parsnips would complement the flavors beautifully.
• Extra Bread: For those who simply can’t get enough of the cheesy baguette, a few extra slices of plain crusty bread are perfect for soaking up any leftover creamy sauce.

Delicious Variations to Try

While this recipe is perfect as is, it’s also incredibly versatile. Don’t hesitate to customize it to your taste or what you have on hand:

• Mushroom Magic: Sauté sliced mushrooms (cremini or button) with the leeks for an added earthy flavor.
• Smoky Kick: Add a pinch of smoked paprika to the béchamel sauce for a subtle smoky undertone.
• Wine Infusion: Deglaze the pan with a splash of dry white wine after cooking the chicken and bacon, scraping up any browned bits, before adding the leeks. This adds a wonderful depth of flavor to the sauce.
• Vegetable Boost: Incorporate other quick-cooking vegetables like frozen peas, spinach (wilted down), or finely diced carrots along with the leeks.
• Cheese Swap: Experiment with different melting cheeses for the topping. Gruyere, mozzarella, or a blend of Italian cheeses could all work beautifully.
• Herb Alternatives: If you don’t have parsley, fresh chives or even a small amount of fresh thyme or rosemary would be lovely in the sauce.

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