King Ranch Chicken Casserole
A delicious low FODMAP chicken casserole in a creamy gluten free spicy sauce with diced peppers and tortilla chips.
Servings: 8 Servings
Ingredients
- 2 tablespoons garlic infused olive oil (Note 1)
- 1 cup green bell pepper diced (about 1 medium pepper)
- ½ cup red bell pepper diced (about ½ medium pepper)
- 2 tablespoons gluten free flour (Note 2)
- 1 cup chicken broth store-bought or homemade (Note 3)
- 2 teaspoons ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 10 ounce can diced tomatoes with chilis like Rotel
- ½ cup sour cream lactose-free if needed
- 3 cups cooked chicken shredded or diced
- 2 cups shredded cheddar cheese
- 5 cups tortilla chips divided, about 11 oz bag
- Optional Toppings: lactose-free sour cream, green onion tops, diced avocado, lime wedges, fresh cilantro, and sliced jalapenos.
Instructions
- Preheat the oven to 350 degrees F.
- In a large skillet, saute the diced red and green peppers in garlic oil until softened.
- Next, sprinkle gluten free flour over the peppers and stir.
- Add half the chicken broth and stir until absorbed.
- Next, add the second half of the broth and stir until thickened.
- Add the spices to the pan and stir.
- Add the diced tomatoes and chilis, including the juice.
- Remove the skillet from the heat and add the sour cream. Stir until incorporated.
- Add the diced, cooked chicken and stir.
- Spray a 9x13-inch pan with nonstick cooking spray. Crumble 2 cups of chips and distribute them into an even layer on the bottom.
- Next, add half of the chicken mixture to the tops of the chips.
- Next, crumble another 2 cups of chips and sprinkle over the chicken.
- Add the remaining chicken mixture in an even layer over the chips.
- Next, evenly sprinkle the shredded cheese over the chips.
- Bake in a preheated 350 degree F oven for 20-25 minutes.
- Remove from the oven once the cheese is melted and golden brown. Crumble up 1 cup of chips and sprinkle over the melted cheese.
- Serve with favorite toppings.
Notes
Note 1: Use a garlic infused olive oil or an olive oil if you do not have a garlic infused option.
Note 2: Recipe was tested with Bob's Red Mill 1-to-1 Gluten Free Flour. An all-purpose flour will also work.
Note 3: Use a broth that is low FODMAP or a version you can tolerate.
Storage Notes: Store leftovers in the refrigerator, covered and for no longer than four days. Reheat in the microwave for 1-2 minutes, stopping midway to stir.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 457kcalCarbohydrates: 51gProtein: 26gFat: 19gSugar: 7g
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