gluten free leftover chicken pasta casserole

Ingredients

• 12 oz. pasta
• 2 cups carrots
• 2 cups frozen or fresh peas
• 1/4 cup butter
• 2 tablespoons cornstarch
• 1 cup milk
• 1 cup vegetable broth
• 2 cups any type of cheese
• 2 teaspoons garlic powder
• 2 tablespoons  parsley 
• dash of pepper
• my leftover chicken
• 1 cup Italian bread crumbs 

• Cook pasta according to the package directions.
• Melt butter in a medium sauce pot. Once the butter is melted add cornstarch. Stir until smooth.
• Cook over a medium-high flame until the mixture is smooth and bubbly, stirring constantly.
• Add milk slowly, stirring until well blended. Add broth, cheese, garlic powder, parsley and pepper. Stir over a medium flame, until cheese is melted and the sauce is smooth.
• Combine cooked pasta, alfredo sauce, and vegetables in a 13 x 9 greased baking dish.
• Sprinkle with bread crumbs. Bake for 20 minutes or until top is browned.