Our families are so excited about the babies upcoming arrival, that they couldn’t miss coming into town to celebrate our first shower all together. My parents came down Friday night {& slept at my aunt’s house}, my OIB grandparents came Saturday morning {& stayed with us} & my husband’s mom & sister arrived Saturday afternoon {they got a hotel room for the night}. So while everyone wasn’t sleeping under our roof, from early am to late pm, we were all together at our house.

That meant breaking out a few 9×13 pans that had been gathering dust so far in this pregnancy! Since all the recipes were LOVED by my family, I thought I’d share them with y’all too.

Mom & my aunt came over early Saturday morning & helped me put the Chicken & Rice Casserole together. This is a recipe Mom gave me based on a few different chicken & rice casserole recipes she’s tried over the  years. I wasn’t awake enough to remember to take photos in process or after it baked, but I can promise you there were just barely any leftovers!


3-4 c diced cooked chicken {we cut up a Costco rotisserie chicken}
1 medium onion, diced {used 1/2}, about 1/2 c chopped celery, container of sliced mushrooms
8oz can diced water chestnuts, drained
2 cans French green beans, rinsed & drained
4oz can pimentos, rinsed & drained
1 can condensed cream of celery soup
1/2 c mayo
1/2 c sour cream
box of Uncle Ben’s long-grain & wild rice, cooked according to package directions
1 c grated sharp cheddar cheese
1/2 t salt & 1/2 t pepper
Corn flakes


Preheat oven to 350 degrees. Saute the onion, celery & mushrooms. Mix all ingredients together {minus the corn flakes} & pour into a greased 9×13 baking dish. Top with crushed corn flakes. Bake for 25-35 minutes.

After a day of shopping with my Mom, aunt, & Nana at a few local baby stores then visiting with everyone, it was nice to just throw out a Costco veggie tray for an appetizer while this casserole was cooking.

We served the casserole with a big salad & Sister Schubert’s rolls. Nana had made & brought up a pound cake which we had topped with strawberries & blueberries for dessert.

{I’ve decided to cut this off here. I’ll talk Sunday brunch food tomorrow!}