Creamy Chicken Broccoli-Rice Casserole

• 1 c. evaporated skimmed milk
• 2 tsp. chicken bouillon granules or 2 cubes
• dash of minced garlic
• 1/2 tsp. poultry seasoning
• 12 oz. cooked chicken, skinned and boned
• 4 oz. dried rice, cooked
• 1 (8 oz.) can drained mushroom pieces
• 1 (10 oz.) pkg. chopped broccoli, cooked and drained
• 2 Tbsp. salad dressing
• 1 c. water
• 1/2 tsp. salt
• 2 Tbsp. cornstarch
• 1 medium onion, diced
• 3 oz. grated Cheddar cheese

1. Dissolve cornstarch in water and add chicken bouillon granules and stir to dissolve.
2. Add onion, mushrooms, milk, salt, garlic and poultry seasoning.
3. Cook, stirring constantly, over low heat for about 5 minutes.
4. Remove from heat.
5. Add chicken, rice and broccoli and salad dressing.
6. Mix thoroughly.
7. Pour into 9 x 13-inch pan sprayed with nonstick cooking spray.
8. Top with grated cheese.
9. Bake at 375u0b0 for about 30 minutes.
10. Let set for 5 minutes before serving.

milk, chicken bouillon granules, garlic, poultry seasoning, chicken, rice, mushroom pieces, broccoli, salad dressing, water, salt, cornstarch, onion, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938900 (may not work)