We love whipping up meals from pantry staples.
As the week winds down, we want meals that are easy to prepare, but still super satisfying and delicious. We had chicken breasts in the refrigerator and potatoes in the pantry, but we just weren’t in the mood for our regular baked chicken and potatoes. We wanted something comforting. Something creamy and cheesy.
We diced the chicken and potatoes, whipped up a creamy cheese sauce, and threw together this satisfying casserole in about 30 minutes. It had everyone asking for seconds. Leeks aren’t always in our fridge, but this time we had some on hand and decided to throw them into the mix as well. Sautéed leeks and a little extra-sharp cheddar cheese turned our plain ol’ chicken and potatoes into a satisfying dish that’s good enough for company!
Chicken Casserole with Potatoes and Leeks
Serves 6; 35 minutes
- 3 pounds boneless chicken breasts, diced
- 3 medium Russet potatoes, peeled and diced
- 1 ½ cups cheddar cheese, grated and divided
- 2 medium leeks, sliced (reserve 1 to 2 tablespoons for garnish)
- 2 tablespoons vegetable oil
- ¼ cup low-sodium chicken stock
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 1 ¾ cups + 2 tablespoons milk
- Salt and pepper, to taste
- Preheat oven to 400°F, and spray a 2 quart casserole dish with cooking spray.
- Heat oil in a large skillet over medium-high. Sauté chicken for 3 minutes. Add diced potatoes, and stir in chicken stock. Cover and cook 5 minutes. Add leeks (remember to reserve garnish). Stir 2 to 3 minutes. Transfer to casserole dish.
- Melt butter in a saucepan over medium-low heat. Stir in flour and cook for 1 minute. Whisk in milk, slowly bringing mixture to boil until thickened.
- Remove sauce from heat, season with salt and pepper, and stir in ¾ cup cheese until melted. Pour over chicken and potatoes.
- Sprinkle with remaining cheese, cover with foil, and bake for 20 minutes. Uncover, and finish cooking for 5 minutes. Chicken should be cooked through, potatoes tender, and cheese slightly browned on top. Garnish with reserved leeks.
Recipe adapted from Good To Know