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Creamy leek and thyme chicken casserole

Serves: 4 people
Prep time:

Skill Level:Medium


  • ¼ cup plain flour
  • 3 tsp paprika
  • ¼ tsp ground black pepper
  • 800g chicken breast fillets, sliced
  • 2 tbs oil
  • 1 leek, halved, washed, thinly sliced
  • 500ml (2 cups) Campbell’s Real Stock - Chicken
  • 2 tsp thyme, chopped
  • 2 cloves garlic, crushed
  • ¼ cup cream


  1. Combine flour, paprika and pepper in a freezer bag. Add chicken and toss well to coat.
  2. Heat oil in a large fry pan over medium-high heat. Add chicken and cook for 4 minutes on each side or until golden. Remove and set aside.
  3. Reduce heat to medium add leek, thyme and garlic. Cook for 3- 5 minutes or until leek is soft.
  4. Return chicken and add Campbell’s Real Stock, bring to the boil, then reduce heat and simmer for 10 minutes.
  5. Add cream and bring to the boil, reduce heat and cook for 3 minutes or until sauce thickens slightly and chicken is cooked through.
  6. Serve with your favorite mash.