What's for dinner: Chicken, Broccoli and Rice Casserole

I have finally figured out why I don't like cook books and why recipes bug me... being boxed into exact ingredients and measurements interferes with creativity. I also do not like to have to find exact ingredients that seem to be both expensive and hard to find. I like to make a recipe the way it is supposed to be made the first time but then I change it almost always after that. I also look at ingredients and think, "Hmmm, I bet I can make that with fewer ingredients or cheaper!" So, to that end, I looked at a casserole recipe and then made my version for my extended family last night and everyone loved it, so much that there was only one serving left! Even my niece who is not known for being very cooperative when it comes to anything new or with broccoli, finished her bowl!

So, to begin with, this is gluten free but other than flour to thicken it, it is made of items that are naturally gluten free, so it is not really more expensive as so many gluten free items seem to be. The second thing is, there are no measurements to really follow other than when I paid attention to a package amount. What I like about this is that you can make this as unhealthy or healthy as you want. I make it with chicken thighs, but you can make it with breasts if you like. I get my chicken from BJ's wholesale club and only pay $1.29 a pound for boneless, skinless chicken. I fed five adults, two pre-teens and two children with this recipe.

Chicken, Rice and Broccoli Casserole

6 chicken thighs, cut up into cubes
1 qt container of Swanson chicken broth
1 can of evaporated milk
1 16 oz bag of frozen broccoli crowns (defrosted)
4 cups of cooked rice (I use chicken broth instead of water)
6 Tbsp of GF flour
1/2 stick of butter
salt, pepper and Season All to taste
1 bottle of wine (I like Sutter Home's Moscato)

Preheat oven to 400 degrees. Spray a large frying pan with cooking spray and fry the cubes of chicken in the pan with Season All (I like this season so I shake a fair amount, but it is up to you). While the chicken is cooking, melt the butter in a large soup pot, add the flour to make the roue then pour in the chicken broth and can of milk. I add salt, pepper and Season All to this and stir it frequently. It should be thick, so add more flour if needed to thicken. Once it is thick, add the pre-cooked rice and mix well. Add the broccoli and mix well. At this point the chicken should be cooked so fold it in to the rice and broccoli mixture (do not drain because it adds flavor). Once everything is mixed well, pour in large casserole dish. Place in the pre-heated oven for 20 minutes. Makes a lot, so you will have left overs to eat the next day or freeze for later.

The wine was for my mom, exchange daughter (she was my exchange daughter in 2005 and is now married to a former student of mine and is living in the US full time!) and me to drink while making dinner!