Chicken Rice and Veggies

What do you do with your leftover chicken?  There's a bunch of answers for that question out in the world.  I myself have dozens of different things I use "extra" chicken for.  Tonight however I had 2 large boneless skinless chicken breasts leftover.  Originally I had plans to make Chicken Cordon Bleu, but time constraints, work schedules and Gayle's sleep pattern kinda made that idea skid off the stove.  Mark my word however, it will be on the menu soon.  So, getting back to the leftover chicken.  Knowing I have a terrible schedule of work and extra events this weekend I wanted to put together something that is portable, tasty and filling.  Here's what I decided to make.

I don't have a real or official name for this dish other than Chicken Rice and Veggies so that what I'll call it.  Tonight I used broccoli, celery, carrots, mushrooms and onions however you can use a variety of your favorite veggies in this dish and it will come out virtually the same.  So, indulge yourself.

My Ingredients Tonight:
2 lg boneless, skinless chicken breasts
2 tbsp olive oil
4 medium carrots
8-10 button mushrooms
4 stalks celery
1/2 medium yellow onion
3 cups brown rice
6 cups chicken broth (made from bouillon)
salt
pepper
2 tsp butter

My Method:
Wash and finely chop your celery, onion, carrots, mushrooms and broccoli (no larger than 1/2").  (see photo)  

As shown in the photo, keep the mushrooms separate from the other veggies.  Set both bowls aside.
Additional Step Optional:  You can steam your veggies for about 5 minutes to ensure tenderness.
Cut your chicken into small 1" chunks.  Heat a medium sautee pan and add your olive oil.  When the oil is hot add your chicken and cook until browned nicely.  With a slotted spoon remove the chicken from the pan and set aside.  In the olive oil sautee the mushrooms for 2-3 minutes.  Strain the mushrooms in a wire strainer and set aside.
In an OVEN SAFE Skillet (with a lid), melt your butter.  When the butter is hot add 1 1/2 cups of your rice and cook until browned nicely (see photo)

Now add the other 1 1/2 cups of rice and your chicken broth.  Bring to a rolling boil.
Preheat oven to 350 degrees.
Now add your veggies and mushrooms to the skillet and bring to a rolling boil.  (see photo)

Cover the pan and cook on the stove top for 3-4 minutes, then place the covered skillet in the oven and cook for 20 minutes.  After 20 minutes remove the cover from the skillet and cook an additional 5-7 minutes.  This should give the dish a nice browning.  (see photo)

Now remove the skillet from the oven, recover and let the dish rest for 10-15 minutes on the stove with NO HEAT.
This is a meal in itself or can be used as a side.