Prep 15 mins
Cook 35 mins
I have had to go dairy free so there are many recipes I cannot even try. This one is one I modified from Chicken Rice Casserole. 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.
- 2 cups cooked rice
- 2 cups cooked chicken
- 2 tablespoons olive oil
- 2 tablespoons water
- 3 -4 tablespoons flour
- 1⁄4 teaspoon thyme
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon onion powder
- 1⁄4 teaspoon salt
- 2 teaspoons chicken bouillon powder
- 2 cups water
- 1 cup peas (frozen works well)
- 1⁄2 cup sliced frozen carrots
- 1⁄4-1⁄2 cup plain breadcrumbs (make sure they are dairy-free as some store-bought bread crumbs contain milk products)
- In large skillet bring 2 tbsp oil and 2 tbsp water to a light simmer.
- Add flour slowly and blend until smooth.
- Add thyme, onion powder, garlic powder.
- Slowly add 2 cups of water and bouillon then continue blend until its a smooth consistency.
- Add cooked chicken and stir.
- Lightly grease a casserole dish and layer rice in bottom.
- Layer peas and carrots onto rice.
- Carefully pour chicken mixture over vegetables.
- Dust bread crumbs over the casserole.
- Bake in a 400°F oven for 25 to 35 minutes.
- Enjoy with a fresh salad.
Hi: I found as I was cooking the sauce it seemed rather thick. I simply added some Almond milk to the thickness I liked. I did use 4 tablespoons of flour - next time i will try 3.
I haven't tried this recipe as yet, but according to the ingredient list you use cooked rice. Is the casserole still too dry even when you use cooked rice as listed in the recipe? Also, instead of bouillon and water, I will be adding chicken broth. It sounds like a good recipe!
We loved it!! The recipe might have been updated since previous reviews, since there were complaints about no salt in the recipe (1/4 tsp salt listed when I printed it, although "add salt" was missing), not enough liquid to cook rice (the recipe as I printed it says to use already cooked rice) and no instructions on bullion (my copy says to add bullion with the water). I did amp up the veggies a lot (over a pound of veggies, green beans/wax beans/baby carrots/corn/peas) and used drop biscuits instead of breadcrumbs, and I used an 11" by 13" pan to hold all of it. Because of the increase in veggies, next time I will double the liquid portion. Everyone ate it and liked it, even the 2-year-old and the 5-year-old!! Hubby asked me to make it again!