I have had to go dairy free so there are many recipes I cannot even try. This one is one I modified from recipe #118072. It has a nice flavor considering its diary free. I used leftover grilled chicken in it. My youngest son can sometimes be hard to please and he really enjoyed this.

Ingredients

4 serv.

cooked rice↗2 cups
cooked chicken↗2 cups
olive oil↗2 tablespoons
water↗2 tablespoons
flour↗3 -4 tablespoons
thyme↗1⁄4 teaspoon
garlic powder↗1⁄8 teaspoon
onion powder↗1⁄8 teaspoon
salt↗1⁄4 teaspoon
chicken bouillon powder↗2 teaspoons
water↗2 cups
peas↗1 cup
(frozen works well)
sliced frozen carrots1⁄2 cup
plain breadcrumbs↗1⁄4 - 1⁄2 cup
make sure they are dairy-free as some store-bought bread crumbs contain milk products

Step-by-step instructions

1
In large skillet bring 2 tbsp oil and 2 tbsp water to a light simmer.
2
Add flour slowly and blend until smooth.
3
Add thyme, onion powder, garlic powder.
4
Slowly add 2 cups of water and bouillon then continue blend until its a smooth consistency.
5
Add cooked chicken and stir.
6
Lightly grease a casserole dish and layer rice in bottom.
7
Layer peas and carrots onto rice.
8
Carefully pour chicken mixture over vegetables.
9
Dust bread crumbs over the casserole.
10
Bake in a 400°F oven for 25 to 35 minutes.
11
Enjoy with a fresh salad.

Source: food.com

Original recipe ↗

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