Chicken Bacon Leek Casserole

Name: Chicken Bacon Leek Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 Tbsp. olive oil; 3 lb. chicken (cut up, bones removed from breasts); 8 oz. bacon (cut into wide lardons); 1 large leek (white and light green parts only, cleaned well and sliced); 1 cup chicken or vegetable broth; 1 cup half and half cream; 1 tsp. dried tarragon; Salt and pepper to taste

By Tara Noland on March 16, 2015 | Updated April 24, 2025

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It is #WeekdaySupper today and I am sharing a different Irish recipe with you today for St. Patrick’s Day. Chicken Bacon Leek Casserole changes things up from the usual Corned Beef and Cabbage. I found this recipe in my Irish cookbook but it took 1 1/2 hours to roast the whole chicken. Most of us don’t have time for that for a weekday meal.

So, when I was at the grocery store I had the butcher cut up the chicken for me and remove the bones from the breast. That way I could get this recipe done in 30 minutes for any easy and delicious meal that won’t suck the time out of a busy day. Serve this up with our great Colcannon Recipe for a complete Irish meal.

Chicken Bacon and Leek Casserole by Noshing With The Nolands

This meal is great to celebrate St. Patrick’s Day with or can be served any day!! It seems glamorous with the tarragon cream sauce but is really easy and is also gluten free!!

Perfectly done chicken with lots of bacon and leek and a glorious cream tarragon sauce will have your family raving for more. All the pieces of the chicken are placed in a casserole before serving, it is then topped with the bacon and leeks and the delicious creamy sauce is drizzled on top. The dish can be presented this way on the table and everyone can select their favorite piece of chicken. A big crunchy salad is all that you need to accompany this chicken dish.

Chicken Bacon Leek Casserole

Tara Noland

St. Patrick’s Day doesn’t always have to be about corned beef and cabbage. Try this delicious chicken dish with bacon, leeks and a creamy tarragon sauce.

4.91 from 10 votes

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Prep Time 10

Cook Time 30

Total Time 40

Course Dinner

Cuisine Irish

Servings -6 servings

Calories 1133 kcal

Ingredients

2 Tbsp. olive oil
3 lb. chicken cut up, bones removed from breasts
8 oz. bacon cut into wide lardons
1 large leek white and light green parts only, cleaned well and sliced
1 cup chicken or vegetable broth
1 cup half and half cream
1 tsp. dried tarragon
Salt and pepper to taste

Instructions

In a large saute pan cook bacon and leeks for 5 min. until the bacon is cooked but not crisp. Transfer to a paper towel lined plate and keep warm. Drain pan if needed.
Season chicken on both sides with salt and pepper. Add the olive oil to the pan on medium high heat and place chicken in skin side down. Cook until browned, then turn chicken over. Reduce heat to medium and cover and cook for 15-20 min. until chicken reads 165F. on a thermometer. Remove chicken to a casserole dish and keep warm. Drain fat from pan. Add the stock and heat, scraping up the bits from the pan. Add the cream and tarragon and reduce the sauce until thickened. Adjust seasoning.
Top the chicken with the bacon and leeks and pour the tarragon cream sauce over and serve.

Nutrition

Serving: 1Calories: 1133kcalCarbohydrates: 7gProtein: 73gFat: 88gSaturated Fat: 28gPolyunsaturated Fat: 16gMonounsaturated Fat: 39gTrans Fat: 0.4gCholesterol: 315mgSodium: 874mgPotassium: 923mgFiber: 0.5gSugar: 4gVitamin A: 1135IUVitamin C: 9mgCalcium: 135mgIron: 4mg

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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