Gluten Free Chicken Casserole

Get this recipe for Gluten Free Chicken Casserole from Hiller's Chef Peter Julian. Plus, check out the Orchard Mall and Beaumont's Wednesday Wellness program on August 12 at 12:30 p.m. at the Orchard Mall.

Also, the Hiller's Gluten-Free Food Fair is this weekend at the West Bloomfield Hiller's (Saturday, August 15 and Sunday, August 16 12-3 p.m.)

2 boxes (8 oz. each) Ancient Harvest Brand Quinoa Noodles cooked

1 c diced carrots
1 c diced onion
1 c quartered mushrooms
1 c sweet corn kernels
1 tbsp olive oil

32 oz. Imagine Organic Chicken Broth
¼ c corn starch dissolved in ½ c. water
¼ c light sour cream
1 tbsp fresh chopped rosemary

1 lb. cooked chopped chicken meat
½ c Gillian’s Food Gluten Free Bread Crumbs
Salt and pepper to taste

Cook quinoa noodles according to directions on package. Place olive oil into preheated skillet. Sauté all vegetables over medium heat for 5 minutes. Pour chicken broth into sauce pan. Bring to a simmer. Add dissolved corn starch and water. Add sour cream. Simmer on low for 5 minutes. Place vegetables, chicken broth, noodles and chicken meat into a large bowl. Add rosemary. Season with salt and pepper. Pour mixture into deep 9x13 inch or larger pan. Top with GF bread crumbs. Bake at 350*f for 30 minutes then serve.