Chicken with Broccoli Rice Casserole

I've made this a ton of different ways over the years, so I'm going to list my favorite, along with some suggested alternatives...

1. Remove giblets from a whole chicken and rinse under cool water. Season with butter, salt, and/or pepper, if desired. Place the chicken in a roasting pan and put it in the oven at 350° for 20-25 min. per pound, or until a meat thermometer reads 180° in the thickest part of the thigh (being careful not to hit bone).
2. After the chicken is in the oven, make 2 cups rice (prepared), according to the package directions. (For instant rice, this is usually 1 c. of rice in 1 c. of boiling water.) 
3. Grease the bottom and sides of a casserole dish with butter or margarine. Add rice, 1 can of cream of celery soup, 1 can of milk (I recommend 2% or whole for cooking), and approximately 2 cups of frozen broccoli. 
4. Place casserole in the oven with the chicken when the chicken has about 30 minutes left.
5. Take the chicken out of the oven and let it sit for 10 minutes before carving.
6. Take the casserole out after the chicken has rested, then carve the chicken and serve with the casserole.

Variations:

• Bake chicken breasts or other pieces instead of a whole chicken.
• Steam fresh broccoli and serve on the side instead of putting it in the casserole.
• Add chicken to the casserole itself by using pre-cooked chicken pieces (either chicken you've cooked yourself previously or pre-packaged chicken). This works great for a quick crockpot meal that you can bring to a pot-luck. It's also a good way to use up leftover chicken - just tear it up and add it to casserole the next night!