Combine stuffing mix, water, and butter in a bowl. Cover and cook 4 minutes, or according to the suggested cooking time on the package, if different. (Box will probably say to use 3 tablespoons butter, but you will just use 1 tablespoon for this recipe)

Sprinkle chicken with salt and cook chicken over medium heat in a non-stick sauté pan for about 4-5 minutes, tossing chicken once.

Meanwhile, cut the top of the leek off (the darkest green part). You will not be using the top half so that part can be discarded. Slice into the bottom portion of the leek going lengthwise starting about 1-2 inches from the bottom of the leek. Rotate the leek and slice it the lengthwise again. Do this a couple of more times until you have very thin sliced strips (still connected to the stem at the bottom at this point). Now chop the leek into small pieces starting from the top. Rinse the small pieces of the leek.

Slice mushrooms if they are not already sliced.

Toss mushrooms and leeks in with the chicken and cook an additional 5-6 minutes or until the vegetables are tender.

Add the cream of chicken soup and heat through, about 2 minutes.

Serve 1/2 cup prepared stuffing with 2/3 cup of the creamy chicken mixture.