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Easter Cooking Update

213 views · Published 5 April 2015 · 1:06 · Indexed 31 October 2026

Channel: Cheryl Coyote · 2015 · People & Blogs

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Leek Mushroom Chicken Casserole

This recipe makes two large casseroles, one to eat and one to freeze.

3 leek stalks, sliced into rounds and washed well. Unlike onions, leeks get dirt between their layers
2 cups sliced mushrooms
5 stalks celery, diced
6 fresh tomatoes, diced (chunky)
6 tablespoons flour
6 tablespoons gin (or any alcohol - sherry, vodka, or white wine would work as well)
4 cups chicken stock
4 chicken breasts, boneless/skinless, precooked and cubed. (I baked all my chicken but you could cube it and sauté it instead)
6 chicken thighs, boneless/skinless, precooked, cubed
1 cup Parmesan cheese
2 cups Mozzarella cheese
Salt/.Pepper to taste
Six slices sourdough bread, cubed - stale is ok, or use some croutons

Combine leeks, celery, mushrooms with a little oil in a large skillet or saucepan and sauté until tender. Add gin and stir. Sprinkle flour on vegetables and cook for about 2 minutes, stirring well. add chicken broth and cook for about five minutes. 

Season vegetable sauce with salt and pepper to taste and remove from heat. You can get creative here - add whatever herbs or spices you enjoy.

Coat two large casserole dishes with a little coconut oil, or whatever oils you normally use. Evenly distribute the cubed bread on the bottom of each pan. Distribute a layer of chicken over bread, using about half the chicken between the two dishes. Layer about half the vegetable sauce over the chicken, and top with tomatoes in the same proportion. sprinkle the two cheeses on to. Repeat for a second layer. Bake at 350 for about 45 minutes to an hour, or until casserole is bubbly.

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