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chicken casserole
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5 from 1 vote

Chicken Casserole

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 minutes
Cook Time 40 minutes
Total Time 48 minutes
Servings 6
Author April Boller Wright

Ingredients

For the Chicken

  • 6 Chicken Thighs
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp smoked paprika seasoning
  • 1/4 tsp celery salt seasoning
  • 1/4 tsp garlic seasoning
  • 2 tbs oil

For the vegetables

  • 16 oz package of mushrooms
  • 1 cleaned leek see notes below
  • 2 1/2 cup broccoli florets
  • 1 tbs unsalted butter

For the Sauce

  • 1 1/2 cup heavy whipping cream
  • 2 tbs unsalted butter reserve 1 tbsp of the butter
  • 2 tsp salt
  • 1/2 cup grated Parmesan cheese
  • 1 1/4 pepper reserve 1/4 tsp of pepper
  • small pinch of lemon pepper seasoning optional
  • 1 tsp smoked paprika
  • 1/4 tsp celery salt

Instructions

Season the Chicken

  • In a small bowl, mix the salt, black pepper, smoked paprika, celery salt, and garlic powder. Rub the seasoning mixture evenly onto the chicken thighs.

Cook the Chicken

  • Heat the oil in a large pan over medium-high heat.Add the chicken thighs and cook until golden brown and crispy on both sides, about 4–5 minutes per side.Remove the chicken from the pan and set aside.

Saute the Vegetables

  • In the same pan, add 1 tablespoon butter and let it melt. Add the mushrooms and cook for 2 minutes, stirring occasionally. Stir in the broccoli and leeks, and cook for another 2–3 minutes until slightly tender.

Make the Sauce

  • Reduce the heat to medium-low. Add the heavy whipping cream, 1 tablespoon reserved butter, salt, Parmesan cheese, reserved 1/4 teaspoon black pepper, lemon pepper seasoning (if using), smoked paprika, and celery salt to the pan. Stir gently until the sauce is smooth and heated through.

Combine and Finish

  • Return the chicken to the pan, nestling it into the sauce and vegetables. Simmer for 5 minutes, or until the chicken is heated through and the sauce thickens slightly.

Serve

  • Enjoy hot, optionally garnished with extra Parmesan or fresh herbs.

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.