Creamy Chicken & Leek Casserole With Brown Rice

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite

Once cooked, drain and return it to the pot and keep covered until serving

Meanwhile, cut the chicken thighs in half and season with salt and pepper

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the chicken thighs and cook for 3 min on each side or until lightly browned

Once browned, set aside on a plate

Meanwhile, boil a kettle

Wash the leeks carefully to remove any grit from between the leaves, then top, tail and slice finely

Dissolve the chicken stock cube[s] in 200ml [400ml] of boiled water

Add the soft cheese to the stock and give it a good mix up – this is your creamy chicken stock

Add the sliced leek and creamy stock to an oven-proof dish and give everything a good mix up

Add the browned chicken to the dish 

Put the dish in the oven for 20 min or until the chicken is cooked through (no pink meat!)

Meanwhile, use this time to clear up, set the table, have a cup of tea or simply chill!