Dairy Free Chicken Casserole

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.

• Ready In: 50 mins
• Serves: 4-6
• Yields: 1 casserole

Ingredients

• 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)

Directions

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.