Chicken, Leek, and Mushroom Casserole
- 1 1/3 pounds boneless, skinless chicken breast halves (about 2 large)
- Coarse salt and freshly ground pepper
- 5 tablespoons extra-virgin olive oil
- 1 leek, white and pale-green parts only, coarsely chopped and rinsed well
- 1 celery stalk, cut into 1/2-inch dice
- 10 ounces cremini mushrooms, halved if large
- 3 tablespoons all-purpose flour
- 3 tablespoons dry sherry
- 2 1/4 cups homemade or store-bought low-sodium chicken stock
- 3/4 cup whole milk
- 1 dried bay leaf
- 8 slices dense multigrain bread, crusts removed, slices cut into triangles
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/3 cup finely grated Parmesan cheese (1 ounce)
- Produce
- Bay leaf, dried (1)
- Celery stalk (1)
- Cremini mushrooms (10 ounces)
- Flat-leaf parsley, fresh (2 tablespoons)
- Leek (1)
- Meat
- Chicken breast, boneless skinless halves (1 1/3 pounds)
- Canned Goods
- Chicken stock, homemade or store-bought low-sodium (2 1/4 cups)
- Cooking & Baking
- All-purpose flour (3 tablespoons)
- Olive oil, extra-virgin (5 tablespoons)
- Salt and freshly ground pepper, Coarse (1)
- Bread & Baked Goods
- Bread, dense multigrain (8 slices)
- Dairy
- Parmesan cheese (1/3 cup)
- Whole milk (3/4 cup)
- Beer, Wine & Liquor
- Sherry, dry (3 tablespoons)
Preparation
Read recipe preparation on marthastewart.com
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Published August 11, 2011 (1 year ago).
3 people saved this recipe.
