Chicken Leek Casserole Recipe

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Ingredients:

Serving

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

Directions:

Preheat oven to 350.
Cut ends off of leeks and cut the white in 1 or 2 inch slices.
Saute Leeks until tender, preferably in salted butter, and set aside.
In a bowl, mix rice and cream of mushroom soup.
Spray pan with cooking spray and spread rice mix evenly.
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.
Spoon Leeks over chicken. Salt and pepper to taste.
Spray chicken with cooking spray (for lower fat) or spoon a teaspoons of butter over top of casserole. Butter really adds to this casserole.
Place foil tightly over dish and put in the oven for 45 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	145.9 Kcal (611 kJ)
Calories from fat	7.1 Kcal
		% Daily Value*
Total Fat	0.79g	1%
Sodium	74.4mg	3%
Potassium	68mg	1%
Total Carbs	30.78g	10%
Sugars	1.19g	5%
Dietary Fiber	1.32g	5%
Protein	3.22g	6%
Vitamin C	3.6mg	6%
Iron	2.5mg	14%
Calcium	25.6mg	3%

Amount Per 100 g
Calories	206.12 Kcal (863 kJ)
Calories from fat	10.03 Kcal
		% Daily Value*
Total Fat	1.11g	1%
Sodium	105.11mg	3%
Potassium	96.06mg	1%
Total Carbs	43.49g	10%
Sugars	1.68g	5%
Dietary Fiber	1.87g	5%
Protein	4.55g	6%
Vitamin C	5mg	6%
Iron	3.5mg	14%
Calcium	36.2mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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