This gluten-free chicken and rice casserole recipe uses the flavors from Thai tom kha gai coconut milk soup instead of the standard cream of chicken. It's healthful and so full of flavor.
Make sure your leek doesn’t have any grit. Cut in half lengthwise and fan out under the faucet to wash away any sand. Then thinly sliced into half moons. I like using arborio rice in this recipe because the extra starch helps thicken it without a béchamel. But you can use regular short grain white rice. It just might be a slightly wetter/soupier casserole.