Chicken & leek casserole

Ingredients

6

Steps

4

Serves

6

Cook Time

50-55 Min

Ingredients

  • 25g/1oz butter
  • 4 skinless chicken breast fillets
  • 2 leeks, chopped
  • 275g/10oz canned condensed vegetable soup
  • 225ml/8fl oz white wine
  • 1 tablespoon cornflour
  • Preheat the oven to 180°C/ 350°F/Gas mark 4.
  • In a frying pan, brown the chicken in the butter over a medium-high heat. Add the leeks and cook until soft. Add the soup and wine, and sprinkle the cornflour over the top.
  • Mix together, then simmer for about 20 minutes until the mixture really starts to thicken.
  • Pour the mixture into a large casserole dish. Bake in the oven for about 30 minutes. Serve hot.
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