Casseroles and bakes are great at this time of the year – not only are they’re hearty, warming and delicious, they can be easy to make and quick enough to have as a mid-week meal, too.
My baked chicken and leek casserole is made with a cream and white wine sauce base. It’s topped with Parmesan and baked to give a beautiful brown colour and crispy texture, to both the skin of the chicken and the surface of the casserole.
A pinch of grated nutmeg adds a slightly warming, almost festive feel to the dish.
This chicken and leek casserole bake is delicious served with buttered green vegetables.
Shared on: Tickle My Tastebuds Tuesdays