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Nutrition Facts
Serving Size 1 (177g) Recipe makes 3 servings The following items or measurements are not included below: 3 pieces chicken tenderloins
Calories 222
Calories from Fat 56		(25%)
Amount Per Serving		%DV
	Total Fat 6.2g	9%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 649mg		27%
Potassium 123mg		3%
Total Carbohydrate 36.9g		12%
	Dietary Fiber 1.1g	4%
	Sugars 2.6g
Protein 4.5g		9%
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Chicken Leek Casserole

Recipe #147768 | 1 hour | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: sesstina
Dec 8, 2005

A pretty balanced Casserole dish taste wise that is very quick and easy to make....for a creamier version add some milk or water. Also, this version does not make very much..3 small servings.

SERVES 3 (change servings and units)

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
Preheat oven to 350.
2
Cut ends off of leeks and cut the white in 1 or 2 inch slices.
3
Saute Leeks until tender, preferably in salted butter, and set aside.
4
In a bowl, mix rice and cream of mushroom soup.
5
Spray pan with cooking spray and spread rice mix evenly.
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
Spoon Leeks over chicken. Salt and pepper to taste.
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
Place foil tightly over dish and put in the oven for 45 minutes.