All Natural Chicken, Rice Broccoli Casserole

1 C brown rice (I used basmati, which makes about 2 1/2 cups after it is cooked)
2 C all-natural, low sodium chicken broth (NO MSG)
1 t salt
1T olive oil + 1 t for saute
4 cooked chicken thighs, de-boned w/fat and skin removed
1 package frozen broccoli (10 oz)
1/2 C chopped onion
1/2 C chopped carrot
1/2 t celery salt
1 T dried parsley
1 t dried sage (or use 4 fresh sage leaves, chopped)
2 garlic cloves finely minced or pressed
1/2 almonds, chopped

Prepare rice according to package directions using rice, broth, salt and olive oil. Add celery salt, sage and parsley to the rice before simmering. In saute pan, combine 1 t olive oil chopped carrot and onion and cook until just soft. Add garlic during the last 2 minutes of cooking. When rice is finished, combine rice, chicken, broccoli, cooked vegetables, and almonds and pour into 9x13 inch casserole dish. Bake for 30 minutes at 350 degrees. Serves 4-5. Nutrition info calculated on 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user SINGHIZPRAISE.