Chicken Broccoli Casserole


4 chicken breast halves, cut in bite size pieces, cooked (2 to 3 cups)
3 to 4 cups fresh broccoli spears, cooked and drained or 1 (24-oz) pkg. frozen broccoli
1-1/2 cups shredded cheddar cheese
3 cups hot cooked rice

1-1/2 cups water or milk
3 Tbsp cornstarch
2 Tbsp butter
2 tsp gluten-free chicken bouillon
1/8 tsp onion powder
1/8 tsp curry powder (optional)
1/2 cup mayonnaise


  1. In 2-quart casserole dish spread a layer of cooked and drained broccoli spears. Add a layer of cooked chicken pieces.
  2. For sauce, in saucepan whisk water or milk, and cornstarch until well blended.
  3. Add butter, chicken base, onion powder, and curry powder; cook and stir until thickened. Add mayonnaise and whisk until well blended. Salt and pepper to taste.
  4. Pour sauce over broccoli and cubed chicken in casserole dish.
  5. Sprinkle shredded cheddar cheese over top.
  6. Cover and bake at 350 degrees for 30 minutes or until cheese is melted. Or microwave on high for 8 to 10 minutes or until cheese is melted.
  7. Serve over hot cooked rice.