Chicken and Leek Casserole

One Pot Chicken and Leek Casserole

Get a delicious winter casserole on the table with McCORMICK One Pot Chicken & Leek Casserole. Made for the ease of one pot cooking, an expert blend of thyme, sage, parsley and bay leaf infuse in a creamy herb sauce to create a comforting chicken and leek casserole.

Just Add

1 tbsp oil
500 g chicken fillets, diced
2 leeks, washed and thickly sliced (white part only)
1 1/2 cups water
1 large carrot, diced
100 g green beans, sliced
40 g One Pot Chicken and Leek Casserole
2 tbsp cream

Stove Top Directions

Heat oil and brown chicken and leeks in a heavy-based pot or saucepan.
Add water, carrot, beans and the McCORMICK One Pot recipe base to the pot and stir through.
Simmer uncovered for 15 minutes, stir in cream and simmer for a further 5 minutes.
Serve with mashed potato, rice or pasta.

Be Creative

* Use 500g of chicken mince and finely chop all vegetables in a bowl. Mix well with cream and add McCORMICK OnePot recipe base. Form 8-10 flat patties then pan fry in a little oil until cooked and serve with a tomato chutney and green salad.

* Cut a 1.6kg chicken in pieces and place on a baking dish. Add sliced leeks, chopped pumpkin, cherry tomatoes and baby potatoes. Sprinkle McCORMICK OnePot recipe base over and rub with a little oil to coat chicken and vegetables well. Pour over 1-2 cups water and bake in a hot oven 200C for 1 hour until chicken is cooked and golden in colour and vegetables are tender.