Chicken Leek Casserole - leeks

Method

• Trim and discard root ends from the 8 to 10 leeks; remove several inches from the tops and any tough outer leaves.
• Halve leeks lengthwise.
• Clean trimmed leeks thoroughly under cold running water to remove any sand.
• Bias-slice leeks into 1/4-inch-thick slices.
• (You should have 3 cups sliced leeks.)
• In a large skillet, heat oil over medium heat.
• Add sliced leeks.
• Cook and stir for 2 to 3 minutes or just until tender.
• Remove leeks from skillet; set aside.
• In the same skillet, cook and stir chicken strips for 3 to 5 minutes or until no longer pink.
• Remove skillet from heat.
• Add wine.
• Return skillet to heat.
• Bring mixture just to boiling; reduce heat.
• Cook, uncovered, for 4 to 5 minutes or until most of the liquid has evaporated, stirring occasionally.
• Add whipping cream, salt, and nutmeg.
• Return to boiling.
• Cook and stir about 3 minutes more or until slightly thickened.
• Add sliced leeks to chicken mixture.
• Pour into a lightly greased 1-quart au gratin dish or casserole.
• Cover and refrigerate for at least 4 hours or up to 24 hours.
• Preheat oven to 400F Uncover casserole.
• If desired, add baby leek halves.
• Sprinkle cheese and bread crumbs over.
• Bake, uncovered, for 20 to 25 minutes or until topping is golden and leek mixture is heated through.
• Makes 6 servings.