Recipes and Cooking Chicken-Leek Casserole 4.3 (24) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Chill Time: 4 hrs Bake Time: 20 mins Total Time: 4 hrs 50 mins Servings: 6 Jump to Nutrition Facts Ingredients 8 - 10 leeks (about 2 pounds) 1 tablespoon olive oil 12 ounce skinless boneless chicken breast, cut into thin strips ½ cup dry white wine 1 cup whipping cream ¼ - ½ teaspoon salt dash of ground nutmeg 1 baby leek, trimmed, halved lengthwise, and rinsed (optional) ¼ cup grated Parmesan cheese (1 ounce) ¼ cup soft bread crumbs Directions 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.) 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. 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. 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. To tote to a potluck: Cover casserole tightly with foil. Place in an insulated carrier. Rate it Print Nutrition Facts (per serving) 346 Calories 19g Fat 24g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 346 % Daily Value * Total Fat 19g 24% Saturated Fat 10g 50% Cholesterol 90mg 30% Sodium 245mg 11% Total Carbohydrate 24g 9% Protein 18g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.