Broccoli, Cauliflower, Rice, Cheese, and Chicken Casserole

Ingredients

2 1/4 cups of chicken broth (however much the brown rice packaging says to use of water)
1 cups uncooked brown rice
2 heads of Broccoli
1/2 head of cauliflower
1 TBS Italian Seasoning (or more)
1 small onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
7 uncooked chicken thighs
1 pound of shredded cheese (estimate)

Direction

1. Cook brown rice as written on packaging.  When the recipe calls for water, use the chicken broth instead.  
2. Preheat oven to 350 degrees
3. Grease a 9 x 13 inch pan.  Wash and chop up broccoli and cauliflower into larger chunks.  Evenly lay them out to cover the bottom of the pan.  Liberally sprinkle them with Italian seasoning.
4. Chop up chicken into 1 inch chunks.  Place chicken pieces evenly around the vegetables.
5. In a saucepan, saute onions in a little butter/margarine.  Add cream of mushroom/chicken soups and  milk. 
6. When rice is finished, combine rice and onion/soups together in saucepan.  Add shredded cheese.  Mix until combined.  Pour over the top of the chicken/vegetables. 
7. Cook for 55 minutes or until chicken is cooked through.  I recommend stirring halfway through to ensure chicken is cooked more evenly. 

Hints:

• I had my chicken marinating in dijon mustard and red wine vinegar for at least 30 minutes prior. 
• To speed up the dinner, use instant rice and precooked chicken (rotisserie chicken?).  Cut the vegetables smaller and then cook until heated through (30 min). 
• You may use chicken breasts, but I recommend cutting the vegetables smaller and cutting the time to 35 minutes or until chicken is cooked.