Creamy Chicken and Leek Bake with Cream Cheese
A comforting baked dish featuring tender shredded chicken nestled in a silky leek béchamel, topped with melted cream cheese and fragrant oregano. Easy enough for a weeknight, impressive enough for guests.
🛒 Ingredients
4 servings
- 600–700 g chicken breast, cooked and shredded
- 1 leek, thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 vegetable stock cube
- 2 tbsp all-purpose flour
- 375 ml whole milk
- Freshly grated nutmeg, to taste
- 80 g button mushrooms, quartered (optional)
- 100 g canned sweet corn, drained (optional)
- 150 g cream cheese (such as Philadelphia)
- Dried oregano, to taste
- Salt and freshly ground black pepper
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Directions
- 1
Preheat the oven to 200 °C / 400 °F.
- 2
Melt the butter with the olive oil in a wide pan over medium heat. Add the leek and cook for 5–7 minutes until soft and lightly golden.
- 3
Crumble the stock cube into the pan. Whisk the flour into the cold milk until smooth, then pour the mixture into the pan in a steady stream, stirring constantly.
- 4
Cook over medium heat, stirring, for about 4 minutes until the sauce thickens. Season with nutmeg, salt, and pepper.
- 5
Stir in the shredded chicken, and add mushrooms and corn if using. Mix gently and remove from heat.
- 6
Transfer the mixture to a greased baking dish. Dot the cream cheese evenly over the surface.
- 7
Sprinkle with oregano and bake for 15–20 minutes until the cheese is melted and lightly golden.
- 8
Serve immediately with steamed white rice and a crisp green salad.
💡 Chef's Tip
Rotisserie chicken works perfectly here — it's already moist and flavourful. For a golden crust, add a handful of grated cheddar or gruyère on top before baking.
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Same category — Poultry
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