For our light and momentary troubles are achieving for us an eternal glory that far outweighs them all.
    So we fix our eyes not on what is seen, but on what is unseen. For what is seen is temporary, what is unseen is eternal.
    ~2 Corinthians 4:16-18

Monday, June 2, 2014

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.

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