3 lb. chicken, cooked & cut into bite size pieces
1 c. brown rice, cooked in 2 c. chicken stock 45 minutes

Simmer in 1 cup white wine, then whirl in blender 1 bunch leeks, cleaned, sliced diagonally. Mix with the leek mixture 1 can cream of mushroom or cream of chicken soup and 1/2 package Lipton dry onion soup mix. Stir everything together, put into casserole and bake until hot, 350 degrees for 45 minutes. May top with shredded cheese of your choice when taken from oven.