Speedy Chicken, Leek & Sweetcorn Bake
Make this bowl of comforting goodness in no time!
This Chicken. Leek & Sweetcorn Bake is not only creamy, cheesy and nourishing but also super-fast and simple to make.
It only takes a few ingredients and once these are prepared, it should take you no more than thirty minutes of cooking time from beginning to end (including 15 mins oven-time).
Just a few ingredients to prepare :)
The toasted breadcrumb topping is a nice addition, creating a golden, light and crispy crust to contrast with the creamy filling.
Thin and crispy breadcrumb topping adds texture and yumminess:)
Double the recipe for a family-size or early learning setting meal and substitute some of the chicken with other vegetables to make it go further - pre-cooked broccoli, cauliflower, peas and spinach work really well (add vegies at the same time as the corn - see Method).
If making this meal exclusively for babies or toddlers, remember to dice the chicken small enough to suit their age (1.3 – 1.5 cm for babies/ toddlers), and omit any salt for children under 1 year old. The bake looks really cute in individual ramekins and can be kept in the fridge for up to 3 days prior to baking. It can also be frozen, making this an easy, nourishing and handy meal to prepare-ahead and store for later.
Speedy Chicken, Leek & Sweetcorn Bake
Recipe by Clean Plate
Serves: 2 adults or 4 toddler meals
Cooking time: 30 minutes
Ingredients:
1 Tbsp olive oil
1 leek (white part only) finely chopped
1 chicken breast, small dice
1 cup frozen corn, defrosted
1 fresh bay leaf (optional)
3-4 sprigs fresh thyme (leaves only)
1 ½ Tbsp plain flour
1 ¼ cup milk
Pinch paprika (optional)
½ cup grated cheese, such as Edam
Salt and pepper
½ cup Panko breadcrumbs
½ Tbsp butter
Method:
1. Preheat oven to 200° C.
2. Heat the olive oil in a saucepan over medium heat. Add leek and ½ of the thyme leaves and cook for 3-5 mins or until soften.
3. Add the chicken, season with a little salt and pepper and cook until chicken is cooked through. If in doubt, remove one piece and check.
4. Add the flour and cook for a couple of minutes, stirring, until well incorporated.
5. Remove saucepan from heat, slowly add the milk, continuously stirring, to prevent lumps forming.
6. Add the corn, bay leaf and pinch of paprika (if using). Return saucepan to the heat and cook, stirring, until sauce thickens.
7. Add the grated cheese and mix until melted and incorporated. Check seasoning.
8. Spoon chicken mix into an oven-proof dish.
9. Melt butter and mix with Panko breadcrumbs and remaining thyme leaves. Spoon over chicken.
10. Bake in the oven for 15 mins or until crumbs are nicely golden.
