Chicken Leek Casserole

• 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

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.
7. 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.
8. Spoon Leeks over chicken.
9. Salt and pepper to taste.
10. Spray chicken with cooking spray (for lower fat) or spoon a teaspoons of butter over top of casserole.
11. Butter really adds to this casserole.
12. Place foil tightly over dish and put in the oven for 45 minutes.

cream of mushroom soup, instant rice, chicken, salt, butter

Taken from www.food.com/recipe/chicken-leek-casserole-147768 (may not work)