Creamy Leek Chicken Bake

Preheat your oven to 180°C. Heat the butter in a frying pan and sauté the leek strips for about 3 minutes until they start to soften.

Add the chopped garlic to the pan and fry until golden brown and fragrant. Don't let it burn, right?

Arrange the chicken breasts in a large casserole dish, side by side. Season them with a bit of salt and pepper.

In a large bowl, crumble the bouillon cubes and mix with the half-and-half, cream of chicken soup, cayenne, and garlic powder until well combined. (Make sure those bouillon cubes are properly dissolved — no one wants chunky bits in their sauce)

Stir the sautéed leeks and garlic into the creamy mixture, then pour the whole lot over the chicken.

Bake for 35-45 minutes until the chicken is cooked through and the sauce is bubbling. Serve over rice or mashed potatoes.