INGREDIENTS
3 pounds boneless chicken breasts, diced
3 medium Russet potatoes, peeled and diced
1 ½ cups cheddar cheese, grated and divided
2 medium leeks, sliced (reserve 1 to 2 tablespoons for garnish)
2 tablespoons vegetable oil
¼ cup low-sodium chicken stock
3 tablespoons unsalted butter
3 tablespoons flour
1 ¾ cups + 2 tablespoons milk
Salt and pepper, to taste
PREPARATION
Preheat oven to 400°F, and spray a 2 quart casserole dish with cooking spray.
Heat oil in a large skillet over medium-high. Sauté chicken for 3 minutes. Add diced potatoes, and stir in chicken stock. Cover and cook 5 minutes. Add leeks (remember to reserve garnish). Stir 2 to 3 minutes. Transfer to casserole dish.
Melt butter in a saucepan over medium-low heat. Stir in flour and cook for 1 minute. Whisk in milk, slowly bringing mixture to boil until thickened.
Remove sauce from heat, season with salt and pepper, and stir in ¾ cup cheese until melted. Pour over chicken and potatoes.
Sprinkle with remaining cheese, cover with foil, and bake for 20 minutes. Uncover, and finish cooking for 5 minutes. Chicken should be cooked through, potatoes tender, and cheese slightly browned on top. Garnish with reserved leeks.
Source : allrecipes.com