Gluten Free King Ranch Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
One whole fryer stewed with garlic in the cavity, skinned and de-boned, equaling approximately 6 cupstwo cans of Rotel Tomatoes and Chilis10 ounces of my Gluten Free Cream(y) Mushroom Soup, made fairly thicktwo ribs celeryone small shallot2 tablespoons butter9 corn tortillas 1.5 cups shredded cheddar cheese
The prep time does not include stewing or cooling the chicken, but does include de-boning and skinning it. This makes a very large casserole with 12 one-cup servings.
saute the celery and shallot until soft. I put the garlic from stewing the chicken in this as well, but I love garlic!
Meanwhile de-bone the chicken, preheat the oven to 350 degrees, spray with non-stick spray a large casserole dish.
Once the shallot and celery are soft, incorporate them in a large bowl with the rotel tomatoes, and the mock cream of mushroom. Stir this well.
Layer the chicken, tortilla bits (torn up tortillas), sauce and cheese repeating until all is used up. Bake at 350 degrees for one hour or until browning on top and bubbling.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user TNEWS333.
saute the celery and shallot until soft. I put the garlic from stewing the chicken in this as well, but I love garlic!
Meanwhile de-bone the chicken, preheat the oven to 350 degrees, spray with non-stick spray a large casserole dish.
Once the shallot and celery are soft, incorporate them in a large bowl with the rotel tomatoes, and the mock cream of mushroom. Stir this well.
Layer the chicken, tortilla bits (torn up tortillas), sauce and cheese repeating until all is used up. Bake at 350 degrees for one hour or until browning on top and bubbling.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user TNEWS333.
Nutritional Info Amount Per Serving
- Calories: 302.1
- Total Fat: 14.0 g
- Cholesterol: 79.4 mg
- Sodium: 436.8 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 2.0 g
- Protein: 25.6 g
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