You're going to love this casserole dish
We love recipes that turn a handful of everyday ingredients into something truly delicious. This Chicken and Leek Mlinci Casserole is a perfect example. It's comforting, hearty, full of flavor, and just special enough to serve for Sunday lunch.
Here are five reasons why we think you'll love this recipe:
- Juicy and creamy: The mlinci absorb the flavorful sauce as they bake, creating a deliciously tender casserole with chicken.
- One-dish meal: A satisfying main course that doesn't need many side dishes.
- Simple ingredients: Most of the ingredients are easy to find at your local grocery store.
- Family-friendly: Mild, comforting flavors that can easily be adjusted to suit everyone's taste.
- Great for leftovers: This casserole tastes just as delicious the next day and reheats beautifully.
Top 4 tips and tricks
Follow these simple tips to make this delicious casserole at home.
- Don't overcook the chicken. Sear the chicken first to develop a delicious flavor, but be careful not to dry it out. It will continue cooking in the oven.
- Gently cook the leek. Leeks develop a delicate sweetness as they cook. We recommend sautéing them over medium heat, stirring occasionally, until soft and tender. This allows their mild flavor to complement the other ingredients without overpowering them.
- Adjust the liquid. Mlinci absorb liquid as they bake, so getting the balance right is essential. Too little liquid will result in a dry casserole, while too much can make the mlinci soggy. For the best results, follow the measurements provided in the recipe.
- Bake until golden. One of the best things about a baked casserole is its deliciously golden, crispy top. Keep an eye on the casserole during the final minutes of baking. If the top starts browning too quickly, loosely cover the baking dish with aluminum foil until fully cooked.
Frequently asked questions and answers
Can I use store-bought mlinci? Absolutely! Store-bought mlinci are a great option when you want a quick and easy meal. Simply use them as directed in the recipe. If you have extra time, you can also make homemade mlinci from scratch.
Why is my Chicken and Leek Mlinci Casserole dry? The most common reasons are not enough liquid or overbaking. Mlinci absorb moisture as they bake, so it's important to use enough of the creamy sauce. Also, make sure not to bake the casserole longer than necessary.
Can I prepare the Mlinci Casserole a day ahead? Yes! You can prepare the individual components a day in advance and store them separately in the refrigerator. We recommend assembling the casserole just before baking to ensure the mlinci maintain their best texture.
Can I use leftover roast chicken? Yes! This is a fantastic way to reduce food waste and use up leftovers. Simply shred or chop the cooked chicken into bite-sized pieces. Make sure the chicken has been stored properly and that the casserole reaches a safe internal temperature when reheated.
Is Chicken and Leek Mlinci Casserole suitable for kids? Definitely! This comforting casserole is a wonderful choice for a family meal. The flavors are mild, the ingredients are familiar, and you can easily adjust the seasoning by reducing the amount of pepper or other stronger spices to suit younger children.
Storing and freezing
Chicken and Leek Mlinci Casserole is a great make-ahead dish, as leftovers can easily be stored and reheated the next day.
Storing in the fridge: Allow the baked Chicken and Leek Mlinci Casserole to cool, then transfer it to an airtight container within two hours of cooking. Store in the refrigerator for up to 3–4 days.
Freezing: This casserole is also freezer-friendly. Divide it into individual portions and store in airtight, freezer-safe containers. For the best quality, we recommend using it within 2–3 months. Keep in mind that the mlinci may become slightly softer after thawing.
Reheating: We recommend reheating the casserole in the oven for the best results. Place a portion in a small baking dish, add a tablespoon or two of water or chicken stock if needed, and cover with aluminum foil. Reheat at 180°C (350°F) until heated through and the internal temperature reaches 74°C (165°F). Remove the foil during the last few minutes to allow the top to become golden and crispy again.
Make ahead: You can prepare the chicken and leek mixture in advance and store it in the refrigerator. However, we recommend assembling the casserole with the mlinci and remaining ingredients shortly before baking to prevent the mlinci from becoming too soggy.
How to make Creamy Chicken and Mlinci Bake at home (video)
Check this short video to master the recipe at home.
Next, try these St.Martin's dishes
- Roasted Stuffed Whole Chicken
- Roast Goose with Cranberry Jam
- Braised Red Cabbage
- Mlinci (Baked Noodles)
- Turkey Roulade with Prosciutto
- Crispy Air Fryer Whole Chicken
Made in collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
-
prepare the chicken
Cut the chicken breasts into small, approximately 2 cm (3/4-inch) cubes. Place them in a bowl and season with salt, pepper, and garlic powder. Drizzle with a teaspoon of olive oil and toss well to coat the chicken evenly with the seasonings.
-
sear the meat
Place a large skillet over high heat. Add a tablespoon of olive oil and the chicken. Cook for 4–5 minutes, stirring occasionally, until the chicken is golden brown. Clean the leek, cut it in half lengthwise, and slice it thinly. Add it to the chicken and cook for another 2–3 minutes, until slightly softened.
-
sauce
Add the mustard to the chicken and leek mixture and stir to combine. Pour in the white wine and cook for 1–2 minutes, allowing the alcohol to evaporate. Then add the heavy cream and water or chicken stock. Stir well and simmer gently for another 5 minutes, until a rich, creamy sauce forms. Season with additional salt and pepper to taste, if needed.
-
dressing
In a large bowl, whisk together the eggs, sour cream, flour, and 40 g of grated Parmesan cheese. Season with salt and pepper and mix well until smooth and free of lumps.
-
casserole bake
Prepare a large baking dish, approximately 20 x 30 cm (8 x 12 inches). Assemble the casserole in several layers. Start by spreading one or two generous spoonfuls of the sauce over the bottom of the dish. Tear the mlinci into large pieces and arrange them over the sauce, covering it completely. Pour over some hot chicken stock and add a small amount of the prepared sour cream mixture. Continue layering the chicken mixture, mlinci, and remaining ingredients until everything is used up. Finish by pouring over the remaining sour cream mixture (about half should be reserved for the top) and sprinkle with the remaining grated Parmesan cheese.
-
bake and serve
Preheat the oven to 180°C (350°F). Place the baking dish on the middle rack of the preheated oven and bake for 35–40 minutes, or until the mlinci are tender, the chicken is fully cooked, and the top is golden brown and crispy. Cover the baking dish with parchment paper and aluminum foil for the first 25 minutes, then uncover and bake for the remaining time. Remove the Chicken and Leek Mlinci Casserole from the oven and let it rest for about 5 minutes before serving. Divide among plates and serve with a fresh seasonal salad.
