This is really the ultimate picture of what Leftover Makeovers are all about.  I know life gets really busy - and it’s really, really easy to talk yourself out of cooking at the end of a long day or a long week.  I had to come to terms with the fact that it’s part of the list of life’s responsibilities. 


As I have been on this journey - I’ve sincerely prayed about how to make this work for me ... the answer that I’ve come to live by is having basic recipes that are freezer-friendly!  Something is always cooking - whether a pot of beans, rice, etc.  Cooking this way allows you to prepare these basic recipes in your free time - and then portion them out and freeze within a couple of days if time doesn’t permit on the actual cooking day.  Working and planning “life” this way can yield a stock pile of already cooked foods - that make perfect meals. 


And with that being said ... Here’s the list of Ingredients:


  1. - 2 ounces cooked White Rice

  2. - 3.50 ounces cooked Navy Beans

  3. - 1.50 ounces cooked and sliced Chicken Breast

  4. - 2 ounces Cream Cheese

  5. - 2 ounces Sharp White Cheddar Cheese, shredded + for garnish

  6. - 1/2 cup Milk  (I used whole milk)

  7. - 1/4 teaspoon Garlic Salt (www.penzeys.com)  (or to taste)

  8. - 1/8 to 1/4 teaspoon Chicken Bouillon Granules  (or to taste)

  9. - Fresh Parsley, chopped - for garnish (optional but pretty)


Directions:


In a small saucepan, warm the milk.  Add the cream cheese and stir until it begins to melt, continue to stir until smooth.  Add the shredded white cheddar cheese and stir until it begins to melt.  Add the rice, beans and chicken breast.  Cook until heated through and the soup begins to thicken.  Stir the bottom so that it doesn’t burn or scorch.  Add garlic salt and chicken bouillon to taste.


Remove from heat and serve.  Top with additional shredded white cheddar cheese and chopped fresh parsley!  ENJOY!!!