Fall Colour

Dairy Free Chicken Casserole
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
In large skillet bring 2 T oil and 2 T 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 continue blend until its a smooth consistancy.
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* oven for 25 to 35 minutes.
Enjoy with a fresh salad.

Since going dairy free I have tested the waters and tried dairy only to have my skin break out severely as a result. So, am starting to adapt recipes that have similiar flavor -- they will not have the "rich" flavor that so many are used to based on the fact that they do not have the milk fat from the dairy products. However, they are flavorful and good. Lower in fat also has a benefit of lower calories as well. Better nutrition if you ask my opinion, but this is only as such. My opinion.

Have a great day!