Chicken Leek Casserole

Ingredients

• 1 leek (white part only)
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 cup instant rice
• 3 pieces boneless skinless chicken tenderloins
• salt and pepper
• butter

Directions

1. 1

   Preheat oven to 350.

2. 2

   Cut ends off of leeks and cut the white in 1 or 2 inch slices.

3. 3

   Saute Leeks until tender, preferably in salted butter, and set aside.

4. 4

   In a bowl, mix rice and cream of mushroom soup.

5. 5

   Spray pan with cooking spray and spread rice mix evenly.

6. 6

   Place Chicken over rice evenly. If chicken is frozen you won't need extra water, but if chicken is not then you will need to add about a 1/4 cup of water or milk to compensate.

7. 7

   Spoon Leeks over chicken. Salt and pepper to taste.

8. 8

   Spray chicken with cooking spray (for lower fat) or spoon a teaspoons of butter over top of casserole. Butter really adds to this casserole.

9. 9

   Place foil tightly over dish and put in the oven for 45 minutes.