How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Chicken-Leek Casserole

This chicken and leek combination accented with a delicate cream-and-wine sauce is an elegant but easy dish that's perfect for parties or special family meals.

4.0 by 26 people
Rate me!
  • Makes: 6 servings
  • Prep: 30 mins
  • Chill: 4 hrs to 24 hrs
  • Bake: 20 mins 400°F

Chicken-Leek Casserole



  1. Trim and discard root ends from the 8 to 10 leeks; remove several inches from the tops and any tough outer leaves. Halve leeks lengthwise. Clean trimmed leeks thoroughly under cold running water to remove any sand. Bias-slice leeks into 1/4-inch-thick slices. (You should have 3 cups sliced leeks.)
  2. In a large skillet, heat oil over medium heat. Add sliced leeks. Cook and stir for 2 to 3 minutes or just until tender. Remove leeks from skillet; set aside.
  3. In the same skillet, cook and stir chicken strips for 3 to 5 minutes or until no longer pink. Remove skillet from heat. Add wine. Return skillet to heat. Bring mixture just to boiling; reduce heat. Cook, uncovered, for 4 to 5 minutes or until most of the liquid has evaporated, stirring occasionally. Add whipping cream, salt, and nutmeg. Return to boiling. Cook and stir about 3 minutes more or until slightly thickened. Add sliced leeks to chicken mixture. Pour into a lightly greased 1-quart au gratin dish or casserole. Cover and refrigerate for at least 4 hours or up to 24 hours.
  4. Preheat oven to 400F. Uncover casserole. If desired, add baby leek halves. Sprinkle cheese and bread crumbs over. Bake, uncovered, for 20 to 25 minutes or until topping is golden and leek mixture is heated through. Makes 6 servings.

From the Test Kitchen

To tote to a potluck:

Cover casserole tightly with foil. Place in an insulated carrier.

Nutrition Facts (Chicken-Leek Casserole)

    Per serving:
  • 346 kcal cal.,
  • 19 g fat
  • (10 g sat. fat,
  • 90 mg chol.,
  • 245 mg sodium,
  • 24 g carb.,
  • 3 g fiber,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...