Chicken n' Rice casserole
Ingredients:
1 can cream of chicken soup
1 soup can of milk
1 tsp. dried Italian herbs
2 cups cooked chicken, cubed
3 cups brown rice, cooked
1 package frozen asparagus, thawed and cut into 1" pieces
1 cup Colby Jack cheese, shredded
Salt and pepper to taste

Directions: Preheat the oven to 350 degrees. In a large mixing bowl, whisk the soup, milk and Italian herbs together. Add remaining ingredients except 1/4 cup of cheese with the soup and stir gently until combined. Spoon the mixture into an oven-proof casserole dish. Sprinkle with remaining cheese. Bake 25-30 minutes. Let stand for 10-15 minute before serving.

Friday Night Quesadillas
A quesadilla will turn plain leftovers into a great meal! Simply use leftovers as filling. Be creative use up leftovers and save money too!

Ingredients - for each quesadilla:
1/4 cup shredded cheese (Colby, cheddar, jack, or a mixture)
1 10 inch flour tortilla
2-3 Tbsp of leftover filling mixture
2 tsp. vegetable oil

Directions: Sprinkle cheese and filling over one of the flour tortillas. Leave a 1/2 inch edge empty all the way around the tortilla. Place the other tortilla on top of the cheese mixture, making a sandwich. Brush the top of the tortilla lightly with oil. Place the tortilla sandwich with the oiled side down in a non- stick frying pan over medium heat. Brush the top of the tortilla lightly with oil. Using a spatula, turn the tortilla over when it is golden brown (about 2 minutes). Brown the other side (about 2 minutes). Remove from pan and slice into pieces like a pie.

Leftover Filling Ideas: shredded/diced pork, steak or chicken, steamed vegetables chopped into small pieces, any kind of beans, avocado, tomato, pineapple or mango pieces.