Dairy-Free Gluten-Free King Ranch Chicken Casserole

Coffee ice cream that tastes 100% like the real thing … and creamy cheesy casserole dishes are the two things I miss the most since becoming allergic to cow’s milk 20 years ago. I’m still working on the coffee ice cream, but I have nailed my comfort casserole craving with this Dairy-Free Gluten-Free King Ranch Chicken Casserole Recipe!

I had never heard of King Ranch Chicken until I moved to Texas. A good friend and former client of mine in Fort Worth used to bring leftover King Ranch Chicken Casserole for lunch when I was at her office. The smell (and how much she clearly enjoyed it) inspired me to go home and create a dairy-free version. That was back before my blog … and I didn’t write it down (oh, the horror!)

I LOVED my dairy-free version, but because I didn’t write it down, I didn’t remake it again until earlier this year. Family and friends who can eat dairy without issues love it too. 🙂

To make it gluten-free, this recipe uses corn tortillas. If you don’t have gluten issues, you can use flour tortillas if you prefer them. For the chicken broth, make sure you use one that is gluten-free (sadly, not all are).

For the chicken, boil 2 pounds of boneless skinless chicken breasts. It makes the chicken tender and easy to shred. And while the chicken boils, you can chop and sautee the vegetables and make the “cheese” sauce. You can also use this cheese sauce for other recipes – it’s delicious with some pasta, for example.

And what if you don’t have a dairy allergy or lactose intolerance? You can use real milk and real cheese where the recipe calls for coconut milk creamer and Daiya shreds.

Speaking of coconut milk creamer … one of the reasons I love to use the plain So Delicious coconut milk creamer in many of my recipes is that it’s thicker and creamier than regular almond, soy or coconut milk and, unlike coconut milk in a can (which I also often use), it has zero coconut taste. Sometimes that slight coconut taste is perfect (i.e., in Thai food dishes, cakes, whipped toppings, etc), but it’s not something I want in a Mexican dish like this Dairy-Free Gluten-Free King Ranch Chicken Casserole. It can be difficult to find, although I can usually find it at Kroger Signature stores, Central Market and Whole Foods. I usually buy several at a time because the closest one of these stores is almost a half hour from me, and they typically last several months in the refrigerator (check the expiration date).

IF you can’t find the coconut milk creamer, you can use any favorite plant-based milk, as long as it’s plain without any vanilla or other flavorings. If you go this route, you may need to add a pinch more cornstarch to get the cheese sauce thicker.

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Dairy-Free Gluten-Free King Ranch Chicken Casserole

Feed your creamy comfort food craving with this dairy-free, gluten-free King Ranch Chicken Casserole. You won't believe it's free of anything!

Course

Main Dish

Cuisine

Dairy-Free, Gluten-Free

Servings

servings

Ingredients

• 2 pounds boneless skinless chicken breasts
• 10-12 corn tortillas
• 1 10 oz. can of Ro-Tel tomatoes & chiles (original)
• 2 cloves garlic, minced
• 1 large onion, chopped
• 2 Tbsp chopped jalapeno pepper
• 2 tsp ancho chile pepper (or regular)
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1 cup Daiya brand cheddar "cheese" shreds (you'll need a total of 2 cups for this recipe; 1 for the cheese sauce; 1 for the top of the casserole) - If dairy isn't an issue, you can use real cheese
• salt and pepper to taste

"Cheese" Sauce

• 1 cup organic, gluten-free chicken broth
• 1 cup plain coconut milk creamer (I use So Delicious) OR a plain almond milk or other plant-based milk (make sure it's plain without vanilla)
• 1 cup Daiya brand cheddar "cheese" shreds
• 2 Tbsp corn starch (if you don't use the creamer and use a plant-based milk instead, you may need to add a little extra corn starch to thicken it)
• 1/4 tsp sea salt

Course Main Dish Cuisine Dairy-Free, Gluten-Free Servings servings Ingredients 2 pounds boneless skinless chicken breasts 10-12 corn tortillas 1 10 oz. can of Ro-Tel tomatoes & chiles (original) 2 cloves garlic, minced 1 large onion, chopped 2 Tbsp chopped jalapeno pepper 2 tsp ancho chile pepper (or regular) 1 tsp garlic powder 1 tsp cumin 1/2 tsp cayenne pepper 1 cup Daiya brand cheddar "cheese" shreds (you'll need a total of 2 cups for this recipe; 1 for the cheese sauce; 1 for the top of the casserole) - If dairy isn't an issue, you can use real cheese salt and pepper to taste "Cheese" Sauce 1 cup organic, gluten-free chicken broth 1 cup plain coconut milk creamer (I use So Delicious) OR a plain almond milk or other plant-based milk (make sure it's plain without vanilla) 1 cup Daiya brand cheddar "cheese" shreds 2 Tbsp corn starch (if you don't use the creamer and use a plant-based milk instead, you may need to add a little extra corn starch to thicken it) 1/4 tsp sea salt

Instructions

1. Boil the chicken in a pot of water until cooked through (25-30 minutes)
2. Chop vegetables and mince the garlic; saute them in olive oil in a large pan (use a large one - you'll be adding the chicken and sauce to this later)

   
3. Add the can of Ro-Tel and set aside
4. To make the cheese sauce, heat the chicken broth and "milk" on medium high; whisk in the corn starch until thick; lower the heat and add the Daiya shreds and salt; once the shreds are melted, remove from the heat

   
5. Preheat oven to 375 degrees F
6. Spray a 9x13 glass baking dish with olive oil cooking spray
7. Put one layer of tortillas on the bottom and heat in oven for 4-5 minutes to get them slightly crisp (tear them in half as needed to create 1 layer)
8. Once the chicken is done, drain the hot water out of the pot and run cold water in the pot to cool the chicken; when cool enough; shred the chicken and put into the large saucepan with the vegetables.
9. Add the sauce to the large pan with the chicken and veggies and mix thoroughly.

   
10. Pour half of the chicken/veggie/sauce mixture over the first layer of tortillas
11. Add another layer of tortillas
12. Pour the rest of the chicken/veggie/sauce mixture over the second layer of tortillas
13. Add 1 cup of Daiya shreds to the top

    
14. Bake for 20 minutes on 375; cut and plate. Garnish with lemon, cilantro and/or avocado as you prefer. Enjoy!

    

Recipe Notes

© Kitchen Gone Rogue. www.kitchengonerogue.com