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  • Makes 8 servings

Ingredients Edit

Directions Edit

  1. Cook chicken in oil in Dutch oven over medium-high heat until brown, about 8 minutes.
  2. Remove chicken; set aside.
  3. Cook white part of leek until soft over medium-high heat, about 2 minutes.
  4. Add chicken broth and rice; bring to a boil.
  5. Reduce heat to medium and cook uncovered 10 minutes, stirring frequently.
  6. Add chicken; cook 5 minutes.
  7. Stir in brie, cream, salt and pepper.
  8. Stir until creamy and cheese is melted, about 4 minutes.
  9. Garnish with green part of leek, if desired.

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