Chicken & Leek Casserole Ingredients
- 25 g/1 oz butter
- 4 skinless chicken breast fillets
- 2 leeks, chopped
- 275 g/10 oz canned condensed vegetable soup
- 225 ml/8 fl oz white wine
- 1 tablespoon cornflour
Chicken & Leek Casserole Recipe
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.