Turkey Rice Amandine

I've been making this recipe for a long time and our family really enjoys it. The recipe calls for turkey, but you can substitue cooked chicken (which I do quite often). This is a nice casserole on a cold winter night.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  cups chicken broth
• 2⁄3 cup long grain rice
• 2  tablespoons butter
• 3  tablespoons  gluten-free flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon dry mustard
• 2  cups milk
• 1  cup sharp cheddar cheese, shredded
• 1 (10 ounce) package  frozen chopped broccoli, cooked and well drained
• 2 1⁄2 cups  cooked turkey, chopped
• 1⁄3 cup  fine dry  gluten-free breadcrumbs
• 1⁄3 cup  almonds, slivered & toasted
• 2  tablespoons butter, melted

Directions

1. In a saucepan, bring the chicken broth and the rice to boiling.
2. Reduce heat; cook, covered, for 15 minutes.
3. Remove from heat; let the rice stand covered for 10 minutes.
4. Meanwhile, melt the 2 tablespoons of butter in a saucepan.
5. Stir in the flour, salt, and mustard.
6. Add milk all at once; cook and stir till thickened and bubbly.
7. Stir in cheese; continue cooking and stirring until cheese is melted and set aside.
8. Spread broccoli in the bottom of a 10x6-inch baking dish.
9. Over the broccoli spread the cooked rice and the cooked turkey.
10. Pour cheese sauce over all.
11. Combine bread crumbs, almonds, and butter; toss to mix.
12. Sprinkle over cheese sauce.
13. Bake in a 350 degree oven for 20 minutes or till bubbly at edges.