Chicken And Leek Casserole With Oat Topping

• 1 tbsp vegetable oil
• 1 1/2 lbs chicken thigh, cut into 3/4 inch cubes
• 2 strips bacon, coarsely chopped
• 2 None leeks, chopped
• 1/2 cup cream
• 1/4 cup chicken stock
• 1 cup rolled oats
• 2 oz mild Cheddar cheese, grated
• 1/3 cup flour
• 3 1/2 tbsp butter, diced
• None None chopped parsley, to serve
• None None salad, to serve

1. Preheat oven to 425u0b0F. Heat oil in a frying pan on high. Saute chicken for 5 mins, until golden and cooked through. Remove from the pan. Add bacon to the pan and cook until crisp. Reduce heat, add leeks and cook for 2 mins. Cover, then cook for 5 more mins, until tender. Return chicken to pan. Add cream and stock and simmer over low heat for 5 mins. Transfer mixture to 4 ramekins.
2. For the oat mixture, process the oats, cheese, flour and butter in a food processor until the mixture resembles breadcrumbs. Add to the ramekins on top of the chicken mixture. Bake for 20 mins, until topping is golden. Sprinkle with parsley and serve with salad.

vegetable oil, chicken thigh, bacon, leeks, cream, chicken stock, rolled oats, cheddar cheese, flour, butter, parsley, salad

Taken from recipes-plus.com/api/v2.0/recipes/24066 (may not work)