This Chicken Casserole is made with homemade alfredo sauce, leeks, mushrooms, and chicken. It's quick enough for weeknight dinners or lazy weekends. A flavorful comfort dinner that will become your family favorite.
Course Dinner
Cuisine Chicken
Keyword chicken casserole
Prep Time 8 minutesminutes
Cook Time 40 minutesminutes
Total Time 48 minutesminutes
Servings 6
Author April Boller Wright
Ingredients
For the Chicken
6Chicken Thighs
1tspsalt
1/4tsppepper
1/4tspsmoked paprika seasoning
1/4tspcelery salt seasoning
1/4tspgarlic seasoning
2tbsoil
For the vegetables
16ozpackage of mushrooms
1cleaned leeksee notes below
2 1/2cupbroccoli florets
1tbsunsalted butter
For the Sauce
1 1/2cupheavy whipping cream
2tbsunsalted butterreserve 1 tbs
2tspsalt
1/2cupgrated Parmesan cheese
1 1/4pepperreserve 1/4
small pinch of lemon pepper seasoningoptional
1tspsmoked paprika
1/4tspcelery salt
Instructions
Add all the chicken seasoning to a small bowl. Mix and season chicken.
Add oil to a large pan and set stove to medium-high heat. Cook chicken on both sides for until crispy and golden.
Remove the chicken and set to side. Add butter then mushrooms to the same pan the chicken was cooked in. Cook mushrooms for about 2 minutes then add the broccoli and leeks. Cook 2-3 minutes.
Set stove to medium-low and add all the sauce ingredients and stir gently. Add the chicken back into the pan with the mushrooms. leeks, broccoli and sauce.
Notes
***How I cut and clean my leeks for this recipe***.Remove the dark green leaf ends and the root ends. Discard or reserve for soup.Slice each leek in half from top to bottom. Rinse each layer. Dry, then slice thinly the short way.