King Ranch Dairy Free Chicken Casserole

What do I miss the most since becoming allergic to milk 25+ years ago? Coffee ice cream that tastes like the real thing and cheesy, creamy chicken casseroles. I’m still working on the coffee ice cream, but I have nailed my comfort casserole craving with this Gluten-Free Dairy Free Chicken Casserole – a delicious remake of the classic King Ranch Chicken you and your family will love.

A Dairy-Free Remake of the Classic King Ranch Chicken Casserole

I had never heard of King Ranch Chicken until I moved to Texas. A good friend and former client used to bring leftover King Ranch Casserole for lunch when I was at her office. The smell (and how much she enjoyed it) inspired me to go home and create a perfected dairy-free version.  

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 dairy- and gluten-free (sadly, not all are).

What You Will Love About This Dairy Free Chicken Casserole

Creamy! It’s delicious, classic comfort food.

Potluck and family-friendly! It’s the perfect casserole to make for gatherings or for a friend in need. I have made it for neighbors after a family member died, for potlucks and for family dinners. Everyone loved this recipe!

Free of what? This is a gluten-free, dairy-free casserole, but no one can tell it’s free of anything. Those who CAN eat dairy or gluten love it too!

Ingredients for this Gluten-Free Comfort Food

• Boneless skinless chicken breasts
• Corn tortillas (corn tortillas are gluten-free; if gluten isn’t an issue, you can use flour as a substitution)
• Can of Ro-Tel tomatoes & chiles (original)
• Garlic
• Onion
• Jalapeno 
• Chili powder
• Garlic powder
• Cumin
• Cayenne pepper
• Dairy-free cheddar “cheese” shreds
• Salt and pepper to taste
• Cilantro, avocado and lime (optional for garnishments)

Homemade “Cheese” Sauce

• 1 cup organic, gluten-free chicken broth
• 1 cup of plant-based milk (I use unsweetened almond)
• 1 to 1 1/2 cups dairy-free cheddar “cheese” shreds 
• 2 1/2 Tbsp corn starch
• 1/4 tsp sea salt

Note: If those eating this don’t need to go dairy free, you can use real milk and real cheese where the recipe calls for dairy-free milk and cheese.

Make this Dairy-Free Chicken Recipe: Step-by-Step Instructions

Step 1: Boil the chicken on the stovetop for 25-30 minutes until it pulls apart easily. Once it’s done, pull it out of the pan and shred it.

While the chicken is boiling, preheat the oven to 375 degrees F and complete steps 2-4.

Step 2: Chop the vegetables. then sautee them in a large skillet on medium heat. 

Step 3: Sautee them in a large skillet on medium heat, then add the Ro-Tel and spices.

Step 4: Make the “cheese” sauce.

Step 5: Add the shredded chicken and pour the sauce into the skillet; mix it with your vegetables.

Step 6: Spray a 9×13 casserole dish with cooking oil and put one layer of corn tortillas in the dish and crisp up a little in the oven before finishing the layering process.

Steps 7-10: Layer the elements of the casserole (see the photos + the recipe card below for details)

Steps 11-12: Bake in the oven for 20 minutes, slice into sections, serve and enjoy!

FAQs 

Can I use a rotisserie chicken instead?

Yes, you can use rotisserie chicken or other chicken that is already cooked. You’ll need approximately 4 cups of shredded, cooked chicken as a substitute for the 2 pounds of boiled chicken breast.

Can I use a store-bought queso sauce as a substitution for making my own?

Yes. Many pre-made options are thicker than this recipe calls for, so depending on what you use, you may have to thin it a bit with whatever milk you are using.

Can I meal prep this ahead of time?

This recipe is great for meal prep ahead of time. You can make the chicken, vegetables and dairy-free cheese mixture ahead of time and store it in the refrigerator in an airtight container for up to 3 to 4 days. I highly recommend assembling the layers and baking it the day you’re going to serve it. 

Can I freeze this gluten-free, dairy free casserole?

Yes, this casserole freezes nicely. You can make it as directed, let the casserole cool completely and then freeze it. It’s simplest to bake it in a freezer-safe, oven-safe glass casserole dish (like Pyrex), so you can freeze and then reheat in the same dish. When you’re ready to eat this chicken casserole recipe, thaw it overnight in the refrigerator and reheat it in the oven the next day until it is warmed through.

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!

5 from 1 vote

Print Recipe Pin Recipe

Course Main Dish

Cuisine Dairy-Free, Gluten-Free

Servings 9 servings

Calories 282 kcal

Ingredients

  

1x2x3x

• 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 chili powder (my fav is Penzy’s ancho chile pepper powder)
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1 cup dairy-free cheddar "cheese" shreds (I usee Daiya) (you will need a total of 2 cups for this recipe; 1 for the cheese sauce; 1 for the top of the casserole, although you can use more for the top if preferred) 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 a plant-based milk (I use unsweetened almond) (make sure it’s plain without vanilla)
• 1 cup dairy-free cheddar "cheese" shreds (I use Daiya)
• 2 1/2 Tbsp corn starch
• 1/4 tsp sea salt

Instructions

 

• Boil the chicken in a pot of water until cooked through (25-30 minutes)
• 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)
• Add the spices and can of Ro-Tel; mix then set aside
• 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 "cheese" shreds and salt; once the shreds are melted, remove from the heat
• Preheat oven to 375 degrees F
• Spray a 9×13 glass baking dish with olive oil cooking spray
• 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)
• 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.
• Add the sauce to the large pan with the chicken and veggies and mix thoroughly.
• Pour half of the chicken/veggie/sauce mixture over the first layer of tortillas
• Add another layer of tortillas
• Pour the rest of the chicken/veggie/sauce mixture over the second layer of tortillas
• Add 1 cup of Daiya shreds to the top
• Bake for 20 minutes on 375; cut and plate. Garnish with lemon, cilantro and/or avocado as you prefer. Enjoy!

Notes

Don’t love lots of spice or love everything extra spicy? For less heat, reduce or leave out the cayenne pepper. For more, add more chili powder and/or cayenne pepper.

No dairy issues? If those eating this don’t have a dairy allergy or lactose intolerance, you can substitute real milk and real cheese where the recipe calls for dairy-free milk and cheese options.

© Kitchen Gone Rogue. www.kitchengonerogue.com

Nutrition

Calories: 282kcalCarbohydrates: 24gProtein: 25gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 65mgSodium: 585mgPotassium: 479mgFiber: 3gSugar: 1gVitamin A: 249IUVitamin C: 6mgCalcium: 89mgIron: 1mg

Tried this recipe?Let us know how it was!