Gluten Free Chicken Casserole

Here is a recipe that I’ve tried and found very good
from Yvonne Gebauer

Ingredients:

2 cups chicken, cooked & diced (save broth)
2 cups chopped celery
2 cups cooked rice (2/3 cup raw rice)
1 1/2 cups mayonnaise
2 tbsp onion, chopped
1/2 tsp oregano
1 tsp salt
1/4 tsp pepper
2 cups sauce (see below)

Method:

Poach chicken in seasoned chicken broth for 10-15 minutes. Remove chicken and dice (large).

Strain and reserve chicken broth for sauce. Sauté celery slightly. To diced chicken add remaining ingredients. Mix gently.

Sauce:
This is a GF substitute for cream of chicken soup:
1 1/2 cups reserved chicken broth from above
3 tblsp GF flour mix, mixed with a little water
1/3 cup cream
salt & pepper to taste

Add flour and water to 1 1/2 cups of reserved chicken broth. Heat and cook until quite thick. Add cream and stir but do not boil.

Topping:
1 cup crushed GF corn flakes
1/2 cup slivered almonds
2 tblsp butter

Stir melted butter with almonds and GF corn flakes to coat.

To assemble, put chicken mixture into a flat 2-quart casserole dish. Cover with topping. BAKE 30-40 minutes at 350 degrees. Serves 8. Freezes well.