Gluten Free Chicken Alfredo Casserole

1.5 Chicken breasts, cooked and diced
3 cups skim milk
3 tbls cornstarch
1 tbls garlic powder
1 tbls basil
1 tsp onion powder
1 tsp coarse ground pepper
1 cup Italian Style Shredded Cheese
4 servings of gluten free brown rice pasta (3.5 cups of dry brown rice Fusilli equals 4 servings if using Trader Joe's Brand)

There is no added salt to this recipe. If you want to add salt that is up to you. Some people might want the extra flavor, but my husband is on a sodium restricted diet and this has enough sodium for us.

Cook pasta according to directions on package.

In a blender cup, mix milk, cornstarch, garlic powder, basil, onion powder, and ground pepper. Shake together until well mixed. Pour into a large COLD skillet and heat over medium to medium high heat. Stirring very often if not constantly until mixture begins to thicken. Lower heat to low and stir in cheese.

Warm chicken in microwave. Add to skillet, along with cooked pasta. Remove from heat and let sit covered for 5 to 10 minutes for flavors to meld.

Enjoy!

Serving Size: 6- 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user CLCARPER22203.