Aletia's Creamy Chicken Leek Bake

Good morning wonderful readers,

Over the weekend I had a friend for dinner and I decided to be a little daring and make up a recipe. So below I have typed up the recipes I made up. There are probably other recipes like this, but this is my version.

It's super easy and delicious. I made it gluten free on the night because my friend is Coeliac but this recipe can also be made with gluten. I also left out the peas and corn because she isn't a fan. I'll have the measurements for normal in brackets.

Hope you're having a wonderful life!

Aletia xx

Creamy Chicken Leek Bake

2 chicken breasts, in small cubes

1 leek, sliced

1 block cream cheese, softened

Frozen corn and peas

1 jar creamy pasta sauce + 1/4 jar water (add a cube of chicken stock if not making it gluten free)

Topping:

1/2 cup gluten free flour (use a third cup if not making gluten free)

2 Tbsp butter, cold and cubed

1 cup grated cheese

Cube chicken. Fry leeks in butter and oil. Transfer leeks to a bowl and add chicken to pan. Cook through. In a large bowl, mix together cream cheese, pasta sauce, water (or stock).

Put flour, cheese and butter into a food processor, and process until it resembles breadcrumbs.

Add chicken, leeks, peas and corn to sauce. Mix. Pour into a deep dish and top with crumb mixture. Bake at 180'C until topping is lightly golden. (+/- 20 minutes)

The topping will be crispy.

Alternatively, you can add in cooked pasta to give it some substance, serve it on spaghetti or you can make it into a lasagne.

You can also swap out the chicken for fish, mince or seafood.