Roasted vegetable chicken and rice

This dish was inspired by my husband Ryan. He misses some of the old favorite dishes I used to make before making the gluten change in our house. My old version honestly was just OK. I used a can of cream of chicken soup, and frozen vegetables mostly. This version is fantastic. It is savory, tastes like a home cooked healthy meal that satisfies in every way. The savory cream sauce made using almond milk has such an amazing flavor, which makes the dish so moist and flavor packed. The roasted vegetables are amazing, I make these in different forms and varieties based on what's in my fridge at the time and they always make a fantastic side dish. You can change out the types of vegetables you choose to roast as well based on your family likes. I love roasted asparagus as well as any root vegetable. So be creative and I'd love to hear how yours turns out! My husband wanted mine to be a recreation of an old fav so I stuck with the tried and true this time, but I plan to change up the vegetables next time for something new. It is also perfect for these fall days we are having where a hot home cooked meal hits the spot. This one did for sure! I think it is a great dish to double and either give one to a friend in need or freeze one for a night during those hard weeks.

Roasted vegetables
4 large carrots
1 med onion
Olive oil
Sea salt and pepper
Italian seasoning
Roast 400 20-25 min until carrots are tender season again with sea salt

Savory cream sauce
4 tab earth balance soy free
3 tab gluten free flour
2 1/2 cups almond milk
1/2 tsp of each of the following:
Onion powder
Garlic powder
Poultry seasoning
Ground white pepper or black
1 tsp sea salt
1/4 teas cayenne pepper or spicy seasoning like a Cajun seasoning

Set burner to med high and in a sauce pan melt the butter and stir in the flour until the lumps are gone and it is bubbly, add in the seasonings and stir until no lumps remain. Add the milk and whisk while cooking every few minutes until thickened and the turn heat off.

6 servings rice, I prefer brown for healthiness and white for taste, you decide:) Cook the rice in chicken broth, look for one with no MSG and gluten like Kitchen Basics or Pacific add in a few tablespoons of butter and a teaspoon of salt for more flavor
2 cups cooked chicken breasts, or any kind of cooked chicken I am a fan of rotisserie chicken or use any kind of chicken you have (an easy cooking method for chicken you want to be tasty and quick, rub with olive oil, season with salt and pepper and Italian seasoning and bake in dish covered with foil on 425 for 20 min or until cooked through)

Combine cooked rice, sauce, chicken, roasted vegetables and 1 1/2 cup sweet green peas in casserole dish, cover and bake in 425 for 35 min or until your peas are tender and the sauce is bubbly.
Serves 6