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:
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.
Servings: Serve
Time preparation: 15 min.
Time total: 50 min.