Chicken Leek Mushroom Casserole
This Chicken Leek Mushroom Casserole Recipe is perfect for any night of the week. It’s hearty comfort food and a great recipe for getting dinner on the table in under an hour.
Is there anything better than making a casserole? I keep my favorite casserole dish handy this time of the year, because casserole recipes like this are a breeze and so simple to make. Once you cook the chicken and add the rest of the ingredients, the oven takes over and does all the work.
This easy casserole is full of tender chicken, and the mushrooms and buttery crumbs create the perfect topping. Pair with a cauliflower mash or some crusty bread as a side, and you’ve got a delicious meal that the whole family will love.
Be sure to try my Keto French Onion Soup Chicken and my recipe for Chicken Thighs with Mushroom Sauce for two of my other top picks.
Ingredients
- Cooked shredded chicken – You can use skinless chicken thighs or bone-in chicken thighs as long as you remove the bone before shredding. Chicken breasts or any type of leftover can work as well.
- Butter – You can use salted or unsalted butter.
- Olive oil – Used to help cook and soften the leeks.
- Leeks – Washed and sliced. It is easiest to cut leeks lengthwise, then slice, then wash to make sure they are clean inside all the layers.
- White mushrooms – Clean and slice the mushrooms as well before adding.
- Beef broth – Adds flavor while thinning the sauce.
- Cream cheese – Cut it into cubes so that it cooks and melts more quickly.
- Sour cream – Helps to make the chicken creamy.
- Salt and pepper – For flavor.
- Pork rind crumbs – A low carb topping to add texture.
See recipe card for quantities.
How to Make Chicken Leek Mushroom Casserole
Preheat the oven to 400 degrees. Add the cooked, shredded chicken to a prepared casserole dish.
Step One: Put the butter and olive oil into a skillet over medium heat until hot. Add the sliced leeks and cook until they are soft. Add the mushrooms and cook until they are tender.
Step Two: Spoon the mixture over the cooked shredded chicken. Leave any liquid in the skillet.
Step Three: Add the cream cheese, beef broth, sour cream, salt, and pepper to the skillet. Stir until smooth. Pour the sauce over the chicken mixture.
Step Four: In a small bowl, stir the pork rinds and butter, and sprinkle them over the top of the casserole.
Step Five: Put the pan in the oven and bake for 20-25 minutes.
Top Tip💡
You can use a food processor to make pork rinds into crumbs in seconds. Alternatively, many stores now sell pork rind breading.
Variations
- Topping – Top the chicken casserole with parmesan cheese in addition to, or in place of, the pork rinds. If you can also use panko breadcrumbs in place of pork rinds if you prefer.
- Starch – You can also add some wild rice or cooked egg noodles to the casserole if you want a heartier dish and don’t need it to be low-carb. Or serve both mashed cauliflower and mashed potatoes on the side to appeal to everyone.
- Liquid – You can use chicken broth, chicken stock, or vegetable broth as the liquid in this recipe.
- Herbs – Add fresh thyme to the sauce or parsley to the topping for a pop of color and flavor.
See this Low Carb Quiche with Bacon & Leeks for another way to cook and serve leeks.
Equipment
To make this simple casserole, you’ll need a 9X13-casserole pan, a skillet, and a rubber spatula for stirring.
Storage
After the chicken leek casserole has baked and cooled, store any leftovers in an airtight container in the fridge. This is the best way to keep it fresh. To reheat, you can pop it into the microwave until warmed all the way through. The pork rind topping will likely lose its crunch, but the flavor will remain.
While this could be frozen, I think that it’s best served fresh.
Common Questions
Absolutely. If you want to remove the leeks from the recipe, simply skip adding that ingredient and follow the rest of the steps. You can also swap in sliced onions or shallots.
A key indicator is that the top is golden brown and bubbling. The bubbling indicates that it’s heated well and should be safe to remove and serve.
Yes. Either option will work. It really comes down to what you prefer texture-wise for the chicken. You can cube, shred, or slice the chicken and add it to this dish.
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Chicken Leek Mushroom Casserole
Ingredients
Casserole
- 6 cups cooked shredded chicken
- 1 tbsp butter
- 1 tbsp olive oil
- 2 leeks sliced
- 16 oz white mushrooms sliced
- 4 oz beef broth
- 4 oz cream cheese cut into cubes
- 4 oz sour cream
- 1/2 tsp salt
- 1/4 tsp pepper
Topping
- 2 cups pork rind crumbs
- 2 tbsp butter melted
Instructions
- Preheat oven to 400. Place the shredded chicken in a greased 9×13 casserole dish.
- Heat the butter and olive oil in a large skillet over medium heat until hot.
- Add the leeks and cook until softened. Next, add the mushrooms and cook until tender.
- Spoon the mushroom leek mixture on top of the chicken. (If there is liquid from the mushrooms, leave it in the skillet).
- Add the broth, cream cheese, sour cream, salt, and pepper to the skillet. Stir until smooth. It helps to puree with an immersion blender at this point.
- Pour the sauce over the filling in the casserole dish.
- Stir together the pork rind crumbs and butter. Sprinkle over the casserole.
- Bake for 20-25 minutes or until hot and bubbly.
Notes
Nutrition
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Delicious!
Yum
A family favorite!
So good