Favourite Recipe Friday - Chicken, Leek and Bacon Bake

I have decided to post my favourite recipe every Friday in a section called Favourite Recipe Friday.

Today is one of my new favourites, it is perfect for winter and is so simple. It takes virtually no time at all and could be turned into a vegetarian dish quite simply. It was originally a recipe from Good to Know but I have adapted it a little to fit the tastes of my family.

Chicken, Bacon and Leek Bake - Serves 4

Ingredients:

• 1tbsp oil
• 4 chicken breasts, diced (could use potato, pasta or veg instead of chicken)
• 2 leeks, washed and sliced
• 4 slices of bacon (leave out if vegetarian)
• 25g butter
• 2tbsp plain flour
• 300ml milk (I use full fat but you could use semi-skimmed for less calories)
• 125g Cheddar cheese, grated

Method:

1. Heat the oil in a large, non-stick frying pan and fry the chicken for 5 minutes. Add the leeks and bacon and fry, covered for 10-15 minutes (until the chicken is cooked through).
2. Meanwhile, melt the butter in a small saucepan and stir in the flour. Cook for 1 minute . Take off the heat and gradually whisk in the milk, bring to the boil until thickened, keep stirring (I use a wonder whisk if you haven't seen these they are great). Season with a little salt and pepper and add half the cheese, stir until melted.
3. Place the chicken in a heatproof serving dish and pour over the cheese sauce. Sprinkle over the remaining cheese and place under a preheated grill for 2-3 mins until golden and bubbling.
4. The great thing about this dish is that it can be kept in the oven for 5 minutes whilst you set the table and get the children ready. You can then take the dish to the table and serve straight from the dish.

Serve with a salad or as I usually do some roast potatoes and veg.