How to make it

  • Preheat oven to 350F. Prepare 13x9 casserole baking dish with cooking spray.
  • Steam broccoli until just tender or blanch. Set aside.
  • In a medium stock pot, heat olive oil and butter over medium heat. Add leeks and salt and cook until softened, stirring occasionally, for about 4 minutes. Add garlic and cook an additional 1-2 minutes, stirring. Add flour and stir to coat. Add chicken stock, milk, wine (or whatever you chose from options), thyme, and pepper. Cook, stirring, until thickened a bit. Remove from heat, stir in sour cream, 1/4 cup Parmesan, 1/2 cup cheddar, and mustard. Stir to incorporate.
  • Arrange broccoli in casserole dish. Pour 1/2 of sauce over it. Add chicken and top with remaining sauce. Top with remaining cheeses and cracker crumbs. Bake for 20-25 minutes. Brown for 1 minute under broiler if desired.
  • Serve alongside rice or noodles (egg noodles preferred) if desired. You may also add a layer of cooked rice or noodles before the broccoli and bake it right into the casserole if you'd like.

Reviews & Comments 5

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  • mommyluvs2cook 6 years ago
    Sounds delicious!
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  • Good4U 6 years ago
    Nice twist on this recipe.:-) Well done!
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  • NPMarie 6 years ago
    Wondeful post Dahlia! I just love the addition of leeks... On my "to try soon" list:)
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  • sparow64 6 years ago
    sounds great, Dahlia!
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  • sosousme 6 years ago
    My Ex-DIL used to make this with the standard Cream of Celery and Cream of Mushroom soups (can you say YAK?)...I should send her this one...
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