Cheesy Chicken and Broccoli

I know I've probably said this before, but it amazes me how many gluten-free items I'm still trying to get around to making. For instance, it was 9 months before I made a gluten free graham cracker crust. I had thought about it for several months, but it wasn't until Thanksgiving was approaching that I knew it was time to "get in there" and try it. I've also wanted to tackle making some former gluten-filled favorites that call for the old standby, "Cream of ..." All of the varieties (at least that I know of) by Campbell contain gluten.

Carrie, of Ginger Lemon Girl, recently posted a recipe for Cream of Soup. Wow - I knew it was time to try it and give it a go. I used it the other day to make the cheese sauce for homemade macaroni and cheese and it turned out great. Tonight though, I wanted to see if I could make it thick like it is out of the can before diluting with water. I added more butter and cornstarch to the original recipe and I'm pleased with the results. I was able to make an old favorite - Cheesy Chicken and Broccoli. I can't wait to try some other recipes that call for "Cream of Such and Such" to see how they turn out.

Isn't it great what we can learn from each other? It is so wonderful to find blogs where I've used some recipes and have found success. It takes the pain away from trying something new gluten free. You know - the pain of trying an unsuccessful recipe! All that work to not have something come out right or taste right can be so discouraging. I love the blogs I've found that have inspired me and helped me to be a better cook. They've also helped me to feel connected and keep my sanity:)

I hope you enjoy this meal as much as I do. Cook the chicken and broccoli ahead for an easier assembly at dinnertime. I'd also like to try making the sauce for it ahead of time, refrigerating it, and testing whether it will perform as well. Please let me know what you think!

Cheesy Chicken Broccoli

3 large chicken breasts, cut up in bite-sized pieces and cooked

2 - 3 broccoli crowns. Cut off the end pieces and cook (boil or steam) partially

Sauce (recipe follows)

1 1/2 - 2 cups of Colby jack or cheddar

Sauce:

3 tablespoons butter

3 tablespoons corn starch

1 1/2 cups milk

1/3 cup mayonnaise

1 1/2 tablespoons lemon juice
2 cubes chicken bouillon (Herb-Ox is labeled gluten-free)

Melt butter in skillet or pan, then add corn starch and stir until smooth. Mixture will begin thickening quickly. Add cold milk and continue stirring until mixture gets thick (like thick biscuit gravy). Add bouillon cubes and stir until incorporated. Let mixture sit about 10 minutes. It will continue thickening a bit until it is like the soup right out of the can. Add the mayonnaise and lemon juice to it. Stir thoroughly.

Layer cooked chicken and broccoli in bottom of 1 1/2 or 2 quart baking dish (I used a 10 inch quiche plate). Spread sauce over this and then add grated cheese on top.

Bake at 350 degrees for about 30 minutes.