Gluten-Free Chicken Casserole Recipe

Gluten-Free King Ranch Chicken

I actually bake this in my Pampered Chef Magic Pot, aka Deep Covered Baker, but any ol' 9x13 pan works great.

Preheat oven to 325*

1/4 cup butter

1 chopped green pepper

1 onion

2 cups cooked, shredded chicken (or about 1 lb of cooked ground beef)

In a large skillet, cook pepper and onion in the butter until tender, about 5 minutes. Add meat, stirring until well blended.

1 can cream of mushroom soup*

1 can cream of chicken soup*
1 can of Ro-Tel

2 cups shredded Cheddar cheese

Mix soups, Ro-Tel, and 1 1/2 cups cheese in a mixing bowl.

*I buy gluten-free soups, but you could use regular ones if you aren't gluten/wheat intolerant like I am.

12 corn tortillasTear tortillas into bite-sized pieces. I usually have one of my kids cut the tortillas into strips and then cut the strips into pieces. In a 9x13 baking pan, alternately layer tortillas, soup mixture, and meat mixture; repeating for 3 layers. Top with remaining cheese.

Bake for 40 minutes or until hot and bubbling. Serve with side salad and steamed veggies.