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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 Wright


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 tbs
  • 2 tsp salt
  • 2/4 cup grated Parmesan cheese
  • 1 1/4 pepper reserve 1/4
  • small pinch of lemon pepper seasoning optional
  • 1 tsp smoked paprika
  • 1/4 tsp celery salt


  1. Preheat oven to 450. 250 if slow cooking in the oven. Add all the chicken seasoning to a small bowl. Mix and season chicken.
  2. Add oil to a large pan and set stove to medium-high heat. Cook chicken on both sides for 3 minutes.
  3. 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 leek. Cook 2-3 minutes.
  4. 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.
  5. To add a bit of crispiness to the top of the chicken don't cover the top of the chicken with the sauce. Add a couple of mushroom on the top of the chicken. Place chicken into the oven and cook for 30-35 minutes.
  6. For slow cooking in your oven, cook for 2 hours.
  7. Remove pan from oven and add the leftover butter and pepper and stir.(optional)
  8. Serve with pasta, mashed or baked potatoes. 

Recipe 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.