I decided I was tired of rice so I scrapped my original idea to make a chicken and rice casserole. I just browned my chicken thighs and then brown the following vegetables: asparagus, celery, mushrooms, and onion, in oil and butter. Then I dumped in a box of rotini pasta and 2 cups of vegetable broth, returned the brown chicken thighs to the pan put a lid on it and I’m steaming it for 25 minutes. Right before it’s done I’m gonna stir in a little cream so I’ll have a nice pasta casserole. I’ll post a picture when it’s finished. I hope it turns out good, or at least edible, because it’s what I will be eating for the next few days. I used my Sunny Paris Penzeys spices blend on the chicken thighs and on the vegetables along with some all purpose Greek seasoning. No salt of course. And my vegetable broth is always either low or no sodium. Recipe and cooking times below.