Chicken and Rice Casserole

Amber Lee (GF Utah group)

1/4 cup cornstarch
3 cups beef bouillon broth 
1/4 cup butter or margarine 
2 tsp dry minced onion 
1 tsp salt 
1/4 tsp pepper  
3 cups milk  
1 pound uncooked chicken breast strips 
1 1/2 cup uncooked rice (not instant)  

1. In a large saucepan, whisk broth and cornstarch till well blended. 
2. Add butter, onion, salt and pepper. 
3. Heat to a boil, stirring frequently.  Stir in milk.
4. Pour sauce in a 9x13x2-inch baking dish. Stir in rice and place chicken on top. 
5. Cover with foil. Bake at 350 F for 45 minutes. 
6. Remove foil.  Bake 15 minutes more.  

Sprinkle with paprika for added color, if desired.