Creamy Leeks and Chicken Casserole

1Preheat the oven to 375°F (190°C).

2Slice the leeks (2), onion (1), and garlic (2 cloves) cloves.

3Cut the chicken breasts (2) into bite-sized pieces.

4In a large skillet, heat the butter (1 tablespoon) and olive oil (1 tablespoon) over medium heat.

5Add the sliced leeks (2), onion (1), and garlic (2 cloves) to the skillet. Sauté until softened, about 5 minutes.

6Push the vegetables to the side of the skillet and add the chicken pieces. Cook until browned on all sides, about 5-7 minutes.

7Season with thyme (½ teaspoon), rosemary (½ teaspoon), paprika (½ teaspoon), garlic powder (½ teaspoon), onion powder (½ teaspoon), black pepper (½ teaspoon), and salt (½ teaspoon). Stir to combine well.

8Pour in the chicken broth (1 cup) and heavy cream (1 cup). Bring to a simmer and cook for 5 minutes.

9Transfer the mixture to a casserole dish.

10In a small bowl, mix the Parmesan cheese and breadcrumbs (¼ cup). Sprinkle the mixture over the chicken and leeks (2) in the casserole dish.

11Cover the casserole dish with foil and bake in the preheated oven for 25 minutes.

12Remove the foil and bake for an additional 10 minutes until the top is golden brown and bubbly.

13Serve the creamy leeks (2) and chicken casserole hot.

14Enjoy your delicious meal!