Chicken Leek Mushroom Casserole
This Chicken Leek Mushroom Casserole Recipe is pure comfort food. Tender chicken, flavorful leeks & mushrooms with a buttery crumb topping. Yum!
Servings: 6
Calories: 432.4
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 9x13 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
Topping: If you don't need this to be gluten-free, you can swap in panko breadcrumbs.
To Store: Keep in an airtight container in the fridge for up to 4 days.
To Reheat: Place on a microwave-safe dish and heat for 1-3 minutes or until hot.
Nutrition
Serving: 1g | Calories: 432.4 | Carbohydrates: 8.7g | Protein: 42.2g | Fat: 25.3g | Saturated Fat: 11.6g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 6.9g | Trans Fat: 0.2g | Cholesterol: 150.2mg | Sodium: 729.6mg | Potassium: 910.4mg | Fiber: 1.3g | Sugar: 4g | Vitamin A: 1091.2IU | Vitamin C: 7.2mg | Calcium: 70.8mg | Iron: 1.7mg