Celtic Chicken, Leek and Broccoli Casserole

Vickie Parks


This is a traditional Celtic recipe that's healthy and low in fat. It's common throughout the "Celtic fringe" (Brittany, Cornwall, Wales, Isle of Man, Ireland and Scotland). So it's quite common to see dozens of different versions of this recipe, because most Celtic families have their favorite way of preparing this dish. This is perhaps one of the more typical variations.


★★★★☆ 5 votes

10 Min
1 Hr 15 Min


  • 4
    skinless chicken breasts, cut into 1" cubes
  • 1 Tbsp
    olive oil
  • 1 tsp
  • 1 tsp
    dried thyme leaves
  • 1 cup
    low-sodium chicken stock
  • 1 lb
    fresh leeks, chopped
  • 2 clove
    garlic, minced
  • 1 lb
    broccoli florets, cut into bite-size pieces
  • 1/2 cup
    breadcrumbs (french or panko breadcrumbs recommended)
  • 2 oz
    whisky (optional)

How to Make Celtic Chicken, Leek and Broccoli Casserole


  1. Preheat oven to 325°F. Lightly coat a 9x13-inch baking dish with nonstick spray; set aside.
  2. Heat the oil in a large skillet and add chicken. Season with salt and thyme, and cook 3 to 4 minutes (just enough to lightly sear the chicken - it will cook further in a later step).
  3. In a saucepan over medium heat, bring chicken stock to a light boil. Add leeks, garlic and broccoli, reduce heat to medium-low, and cook for 5 minutes.
  4. Transfer mixture to the prepared baking dish, stirring in the cooked chicken and whisky (if using). Sprinkle the breadcrumbs on top.
  5. Cover the dish with foil, and bake for 1 hour. Remove foil, turn heat to broil, and leave baking dish in oven for about 4 or 5 minutes more, just enough to brown the chicken and vegetable tips.

Printable Recipe Card

About Celtic Chicken, Leek and Broccoli Casserole

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: UK/Ireland
Dietary Needs: Low Fat
Hashtags: #welsh #Wales

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