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Easy Chicken & Leek Bake Recipe
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A creamy and comforting chicken bake the whole family will love. The unusual crumbled topping adds great crunchy texture - why not see who can guess the secret ingredient?
2 tbsp olive oil
6 essential Waitrose British Chicken Thighs, skinned, boned and cubed
4 rashers smoked dry cure streaky bacon, cut into 1cm-wide strips
2 leeks, sliced
4 lemon thyme sprigs
350g tub Waitrose Rich Four Cheese Sauce
35g fresh white breadcrumbs
2 x 25g packs Walkers Sour Cream and Cracked Black Pepper Sunbites, crumbled
25g pack flat-leaf parsley, chopped
1. Preheat the oven to 200ºC, gas mark 6. Heat 1 tbsp of the oil in a large pan and cook the chicken and bacon over a high heat for 5 minutes until nicely browned. Add the leeks and thyme and cook for a further 2–3 minutes until the leeks are softened.
2. Stir in the cheese sauce, cover and simmer gently for 5–10 minutes until the chicken is cooked through.
3. Meanwhile, stir the remaining oil into the breadcrumbs then mix in the Sunbites crumbs and parsley.
4. Spoon the chicken mixture into an ovenproof dish and scatter over the Sunbites crumble. Place the dish on a baking sheet and cook for 10–15 minutes until crunchy and golden. Serve with a mixed green leaf salad or steamed seasonal vegetables.
Typical values per serving: