Ha! You're so cute Jenny! You've *seen* my food pics on the dinner thread, right?? My life is so not-exciting. Here's a pic of my 3 cats sleeping on the bed, here's DH playing his drums, here's my houseplants, here's our food. I love reading them though! I saw your list, and you have Kevin from Closet Cooking; he's a good fit for you. Have you seen All that Splatters, Sol's blog?? She comes here periodically and visits.

CHICKEN AND WILD RICE CASSEROLE 6-8 chicken breasts, cooked and cubed chicken stock butter 3-4 stalks celery, chopped 1 onion, chopped 2 boxes wild rice 2 cans cream of chicken soup 8 oz. sour cream crushed potato chips, optional Boil chicken in dutch oven until done and then cut into cubes. Saute celery and onion in a little butter until translucent. Cook wild rice according to package directions using stock from cooked chicken instead of water. Mix chicken, celery and onion, rice, soup and sour cream together and pour into a greased 9X13" dish. You can top casserole with crushed potato chips, if desired. Bake at 350°F for 30 minutes. This casserole can also be assembled the night before and then baked the next day, but bake an additional 15 minutes or until casserole is hot throughout. Serves: 12-15. *Recipe can easily be cut in half and baked in a 9X9" dish for fewer servings. This is by far the best chicken and rice casserole you will ever eat.

Yes, it made quite a bit for just me. I'll probably end up putting some servings in the freezer for later. I used to make one that just had the lentils, white rice, onions, cheddar cheese, and spices. Lost that recipe so had to go online and found the one above. I didn't "finely chop" my veggies either, just chopped.

I will take cooked rice and add onions (pan fry in butter first), scrambled egg, grated cheese and maybe sliced olives and mix together. Season with what ever i feel like, Sometimes I will add some cooked broccoli or peas or?? Depends what I have left over. For liquid I will use chicken stock/broth.