Creamy chicken and vegetable casserole

Mag Mayo
In collaboration
with Mag Mayo
  • Preparation 30 min
  • Cooking 1 h
  • Servings 6
  • Freezing Absolutely



  • 454 g (1 lb) boneless chicken thighs
  • 1 tablespoon (15 ml) smoked paprika
  • 1 tablespoon (15 ml) Italian spices
  • 1 white leek, sliced
  • 2 large garlic cloves, finely chopped
  • 3 broccoli heads cut into medium florets
  • 2 red potatoes, diced

Ingredients for the cheese mix

  • 250 g (8.8 oz) softened cream cheese
  • 3 tablespoons (45 ml) MAG mayonnaise (the best)
  • 2 tablespoons (30 ml) sour cream
  • 1 teaspoon (5 ml) Italian spices
  • 1 cup (250 ml) finely grated Parmesan cheese
  • 200 g (7 oz) JuraFlore Comté cheese, grated



  • Preheat the oven to 400°F.
  • Place the chicken on a large baking sheet, unfolding the thighs. Add the paprika, Italian spices, season with salt and pepper, drizzle a good dash of olive oil and mix.
  • Place in the oven and cook for 15 to 20 minutes or until the chicken is cooked. Coarsely chop and set aside. Leave the oven at 400 °F.
  • In a skillet over medium heat, place the leek and garlic, drizzle with olive oil then season with salt and pepper. Cook for 8 to 10 minutes, stirring. Remove from heat and set aside.
  • In a bain-marie, cook the broccoli for 3 to 4 minutes, so that it is still crispy. Set aside.
  • In a saucepan filled with salted boiling water, cook the potatoes for 7 minutes, drain and set aside.
  • In a large bowl, add the cream cheese, mayonnaise, sour cream, Italian spices and half the cheese, season with salt and pepper and mix well.
  • In a large baking dish, place the broccoli, potatoes and chicken.
  • Spread the cream cheese mixture on top. Add the leeks and the rest of the cheese and spread.
  • Put in the oven and cook for 25 minutes. GRILL for 2-3 minutes until cheese is golden brown!