Gluten Free King Ranch Chicken
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Gluten Free King Ranch Chicken calories by ingredient
Number of Servings: 12
Ingredients
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One whole fryer stewed with garlic in the cavity, skinned and de-boned, equaling approximately 6 cups
two cans of Rotel Tomatoes and Chilis
10 ounces of my Gluten Free Cream(y) Mushroom Soup, made fairly thick
two ribs celery
one small shallot
2 tablespoons butter
9 corn tortillas
1.5 cups shredded cheddar cheese
Directions
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.