My son complained about the amount of vegetables I put in the Cheesy Chicken Casserole I served on Friday night. He actually refused to eat it.

I decided to trick him by adding chicken stock to it and serving it as Cheesy Chicken Soup on Sunday. He ate all of it!

The men in my house are leftover snobs. They used to make me so mad until I decided to outwit them. Now if I have enough leftovers for another meal I freeze them.

Last week I had goulash. I froze the leftovers and pulled them out on Saturday night. I added Spaghetti Sauce and topped it with Mozzarella Cheese. They loved it.

Last week I cut up the two leftover pork chops and made stew with them.

And don’t get me started on rubber chicken! Roast it for one meal. Make stock out of the neck. You should have enough meat leftover for two casseroles. I used the stock with half of one casserole to make the “Cheesy Chicken Soup”.

Tonight we are having “Shepherd’s Pie” and buried in the bottom of it will be the leftover cheeseburgers.

Cheesy Chicken Casserole

2 c. chopped chicken

1 can cheddar cheese soup

1/2 can milk

2 cups cooked rice

1 package of California Vegetables

Mix milk and cheddar cheese soup. Add chicken, rice and vegetables. Zap for ten minutes.

To make soup add one can or 2 cups homemade chicken stock.