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Spoon gluten free diet
Serves: 6-8

Prep Time: 10 Minutes

Baking/Cooking Time: 1 1/2 hours

    1 pound boneless chicken, cooked and cubed
    1 dozen corn tortillas
    1 medium onion, chopped
    1 cup finely diced mushrooms
    1 pound cheddar cheese, shredded (may also just use pound and pound pepper jack for more spice)
    14 ounce can chicken broth
    14 ounce can vegetable broth
    1 can Rotel tomatoes with juice
    cup evaporated milk
    teaspoon poultry seasoning
    teaspoon onion powder
    teaspoon garlic powder
    1/8 teaspoon pepper
    teaspoon salt
    teaspoon parsley flakes
    Dash paprika
    1 tablespoon Worcestershire sauce
    4 tablespoons cornstarch


1.    Preheat oven to 350 degrees F.

2.    Combine chicken and vegetable broths in medium sized pot.  Mix in cornstarch and cook on medium heat until thickened.  Add onion, mushrooms, spices, Worcestershire and evaporated milk.  Simmer for 10-15 minutes.  Add cooked chicken to sauce. 

3.    Place enough sauce in 13x9 baking dish to cover the bottom.  Tear three tortillas in half and layer over sauce.   Add more sauce to cover tortillas and add layer of cheese.  Repeat three more times ending with cheese.

4.    Cover with foil, bake for 30 minutes.  Remove foil and bake additional 30 minutes.  Let stand 5 minutes before serving. 

Why Gluten-Free?
Celiac Disease
mexican chicken cassarole
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