WHOot Contributor Gail has done it again! Today she is sharing her hugely popular Chicken Leek Asparagus Casserole with us and she assures us that it is incredibly delicious.
This easy recipe is perfect for mid-week meals and it’s ideal when you need to feed a crowd. One thing’s for sure, you are going to love it.
Chicken Leek Asparagus Casserole Ingredients
- 8 chicken drumsticks
- 3 slices prosciutto cut into 2cm strips
- 1 leek, washed and finely sliced
- 2 Medium slices of pumpkin (Diced in small cubes)
- 1 1/2 dried risoni rice
- 2 Cups chicken stock
- 1 level Tablespoon Chicken Stock Powder
- 250mls (8.5oz) cream
- 1 Tablespoon finely chopped fresh sage leaves
- Cup frozen peas and corn, one
- 1 bunch Asparagus (cut in half)
- One Teaspoon lemon zest
- Salt and pepper to season
- 2 Tablespoons olive oil.
How To Make Chicken Leek Asparagus Casserole
Preheat oven to 200 Celcius (392F) /180 Celcius fan-forced (356F)
Heat oil in a frypan, fry chicken Drumsticks until lightly golden.
Add to a casserole dish and sprinkle with chicken stock powder. Add Leek, pumpkin, peas and corn, lemon zest and sage.
Drizzle lightly with good quality olive oil. Bake for 30 minutes.
Remove from the oven.
Warm stock in pot and pour-over. Add Risoni and stir through. Add cream, Asparagus and season with salt and pepper.
Top with prosciutto and return to the oven for 30-40 minutes.
Sprinkle with finely Shredded Parmesan to serve.
Want More Gail?
Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.
She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor. Be sure to join her on Facebook here.