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Chicken Casserole with Potato and Leeks

by Mary Sacks

Chicken Casserole with Potato and Leeks

Very few ingredients and most of the cooking is done stovetop. Great for mid-week dinner.

Ingredients

  • 4 chicken breasts, diced
  • 2 leeks, washed and sliced
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • ⅔ cup milk
  • 1 tsp. RBC Vegetable Base
  • 5 oz. shredded cheddar cheese

Directions

  • Heat a non-stick frying pan to medium-high heat. Sauté the chicken until just done. (About 4-5 minutes)
  • Remove the chicken from the pan and set aside.
  • Add the butter to the pan. Sauté the leeks in the butter for about 2 minutes. Add the flour to form a roux. Gradually whisk in the milk and RBC Vegetable Base and bring to a boil until thickened.
  • Add ½ the cheese and stir until melted.
  • Place the chicken in a heatproof serving dish and pour the cheese sauce over the top.
  • Sprinkle over the remaining cheese and place under a preheated grill for about 2 minutes until brown and bubbling.

Food for Thought

  • Why the Vegetable Base? To give any casserole flavor it usually requires a stock. I used RBC Vegetable Base because it is granular. It will blend easily. Other Bases can be used, for example, RBC Chicken Base. One needs to pay a little more attention, but the base can be whipped right into the dish along with the milk. It will take a few seconds longer to blend, but bases are an excellent way to add a stock flavor to a dish that doesn’t have broth as an ingredient.

Servings

  • 4



Mary Sacks
Mary Sacks

Author


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