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Creamy Chicken-Rice Chowder

3 pounds boneless, skinless chicken thighs*
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 cup all-purpose flour
3 (14 1/2-ounce) cans chicken broth
1 (16-ounce) package frozen mixed vegetables, thawed
1 1/2 cups uncooked quick-cooking rice
1 (16-ounce) package process cheese product, cubed

1. Cut chicken into cubes, and sprinkle with thyme and pepper. Brown chicken in a Dutch oven coated with vegetable cooking spray over medium-high heat.
2. Whisk together flour and 1 can broth; add flour mixture, remaining 2 cans broth, and vegetables to chicken mixture. Bring to a boil; stir in rice. Cover, reduce heat, and simmer 5 minutes. Reduce heat; add cheese, stirring until melted.

Makes 11 cups.

*3 pounds boneless, skinless chicken breasts may be substituted

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