Dairy Free Chicken Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups cooked rice 2 cups cooked chicken 2 tablespoons olive oil 2 tablespoons water 3 -4 tablespoons flour ¼ teaspoon thyme 1⁄8; teaspoon garlic powder 1⁄8; teaspoon onion powder ¼ teaspoon salt 2 teaspoons chicken bouillon powder 2 cups water 1 cup peas (frozen works well) ½ cup sliced frozen carrots ¼-½ cup plain breadcrumbs (make sure they are dairy-free as some store-bought bread crumbs contain milk products)
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.
Serving Size: between 4-6 people
Number of Servings: 6
Recipe submitted by SparkPeople user MOMMA1803.
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.
Serving Size: between 4-6 people
Number of Servings: 6
Recipe submitted by SparkPeople user MOMMA1803.
Nutritional Info Amount Per Serving
- Calories: 218.2
- Total Fat: 4.8 g
- Cholesterol: 35.1 mg
- Sodium: 382.9 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 2.6 g
- Protein: 16.8 g
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