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.
For the Chicken
- 6 Chicken Thighs
- 1 tsp salt
- ¼ tsp pepper
- ¼ tsp smoked paprika seasoning
- ¼ tsp celery salt seasoning
- ¼ tsp garlic seasoning
- 2 tbs oil
For the vegetables
- 16 oz package of mushrooms
- 1 cleaned leek see notes below
- 2 ½ cup broccoli florets
- 1 tbs unsalted butter
For the Sauce
- 1 ½ cup heavy whipping cream
- 2 tbs unsalted butter reserve 1 tbs
- 2 tsp salt
- ½ cup grated Parmesan cheese
- 1 ¼ pepper reserve ¼
- small pinch of lemon pepper seasoning optional
- 1 tsp smoked paprika
- ¼ tsp celery salt
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.
***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.