CREAMY CHICKEN & LEEK BAKE

Creamy Chicken & Leek Bake image

Enjoy this Creamy Chicken & Leek Bake that takes just 15 minutes in the oven. This chicken & leek bake features long-grain white rice, boneless chicken breasts, corn and kidney beans, garlic & herb cream cheese and delicious KRAFT Cheese.

Provided by My Food and Family

Categories Home

Time 45m

Yield 4 servings, 1 cup each

Number Of Ingredients 10

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Ingredients

3/4 cup long-grain white rice, uncooked
1-1/2 cups fat-free reduced-sodium chicken broth
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into thin strips
1 leek, white and light green parts cut into 1/4-inch-thick slices
1 cup frozen corn
1 cup rinsed canned kidney beans
4 tsp. LEA & PERRINS Worcestershire Sauce
1/2 cup PHILADELPHIA Garlic & Herb Cream Cheese Spread
1 cup KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac 'n Cheese & Casseroles

Steps:

Cook rice as directed on package, omitting salt and substituting chicken broth for the water.
Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 min. or until evenly browned, stirring frequently. Spoon chicken into large bowl. Add leeks to skillet; cook and stir 3 min. or until crisp-tender. Remove from heat. Add to chicken along with the corn, beans and Worcestershire sauce; mix lightly.
Heat oven to 350°F. Add cream cheese spread to rice; stir until completely melted.
Spoon into 2-qt. casserole sprayed with cooking spray; top with chicken mixture. Cover.
Bake 15 min. or until heated through. Top with shredded cheese; bake, uncovered, 5 min. or until melted.

Nutrition Facts : Calories 490, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 770 mg, Carbohydrate 52 g, Fiber 5 g, Sugar 6 g, Protein 29 g