1. Heat a dash of oil in a large saucepan and brown the chicken over medium heat. Remove from the pan. Add the sliced leek, mushrooms and garlic and cook until they begin to soften. Pour in 2 cans Wattie's Condensed Creamy Mushroom Soup
and 2 cans of water. Add long grain and wild rice mix and stir while bringing to the boil. Reduce heat and simmer for 15 minutes with the lid on.