Chicken & Leek Casserole

500g chicken fillets
50g butter
1-2 leek,
sliced 2 cloves crushed garlic
¼ cup dry white wine
½ cup cream
440g can creamy potato and leek soup
2 teaspoons chicken stock powder
2 tablespoons chopped parsley
Whatever vegies you like (I usually just fry up some mushrooms first and sometimes capsicum and onion)
1 tablespoon grain mustard

Cut chicken into thin strips. Combine chicken, Butter, Leek and garlic in a large casserole dish. Cover, cook on high (700 watt microwave) for 15 minutes, stirring every 5 minutes. Stir in wine, undiluted soup, cream, mushrooms, mustard and stock powder.

Then, I just let it sit for a while and warm it up in the oven when I'm ready to eat it!

Cook some couscous and pan fry some mushrooms, capsicum, zucchini and onion (chop it into small pieces). Add some salt n pepper, lemon juice, coriander and fresh parsley. Yum!