Gluten-free Fiesta Chicken Casserole Recipe

This gluten-free Fiesta Chicken Casserole recipe contains chicken, pasta, corn, shredded cheese, and black beans. Delicious.

  • 2 1/2 cups uncooked gluten-free Rotini pasta
  • 2 1/2 cups cooked chicken
  • 2 cups shredded Cheddar cheese (or Mexican blend)
  • 15 oz can black beans, rinsed and drained
  • 15 oz can corn, drained
  • 1 cup sour cream
  • 1 cup salsa
  • 1 package Taco seasoning
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • cilantro and avocado for garnish

Heat oven to 350 degrees F. Grease 9X13 baking dish with cooking spray.

Cook pasta as per directions.

Combine sour cream, salsa, Taco seasoning, cumin, garlic powder, and onion powder.

Drain pasta. Add to sour cream mixture.

Add corn, beans, and chicken. Stir to combine.

Add 1 cup cheese.

Pour into baking dish.

Sprinkle remaining cup of cheese on top.

Cover with foil. Cook 20 minutes.

Remove foil. Cook additional 5 minutes.

Garnish with sour cream, salsa, cilantro, and avocado.

Enjoy!

You can find my October Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Gluten-free King Ranch Chicken Recipe

King Ranch ChickenThis gluten-free King Ranch Chicken blends shredded chicken with Rotel tomatoes, cheese, and sour cream to create a wonderful Mexican-flavored dish.

  • 1 pound chicken, chopped
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 10 oz can Rotel tomatoes
  • 8 oz shredded Cheddar cheese
  • 1/2 cup sour cream
  • 1 cup chicken broth
  • 1 Tbsp vegetable oil
  • 2 Tbsp butter
  • 2 Tbsp corn starch
  • 5 cups tortilla chips
  • 2 green onions, chopped
  • chili powder

Preheat oven to 375 degrees F.

Chop chicken. Season with chili powder. Brown in hot oil.

Remove chicken from skillet.

Add butter, diced onion, and bell pepper. Soften.

Add chicken broth and simmer.

Mix corn starch in 2 Tbsp water until smooth. Pour mixture into skillet. Stir until thickened.

Drain the tomatoes and add to mixture.

Remove from heat.

Add chicken, sour cream and 1/2 of cheese. Stir well.

Layer tortilla chips and chicken. Top with remaining cheese.

Bake 15 minutes.

Top with green onions and serve.

Enjoy!

You can find my August Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Gluten-free Taco Tater Tots Recipe

This tasty gluten-free Taco Tater Tots recipe is easy to prepare.

  • 1 lb ground turkey OR beef
  • 1 package taco seasoning, divided
  • 1 cup chopped onion
  • 1 cup canned black beans, drained and rinsed
  • 1 cup Mexican blend shredded cheese
  • 2 cups frozen tater tots
  • nonstick cooking spray
  • sour cream, avocado optional

Preheat oven to 425 degrees F. In a large skillet brown ground meat with 2 Tbsp taco seasoning and onion. Add black beans and stir to combine.

Spread mixture into a 9-inch dish and top with cheese. Spray tater tots lightly with nonstick cooking spray and toss with remaining taco seasoning. Place tots on top of cheese.

Bake 20-25 minutes, until tots are crispy.

Enjoy!

You can find my October Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Crockpot Chicken Posole Recipe

This oh so good quick and easy Gluten-free Crockpot Chicken Posole Recipe can be doubled and frozen for later.

  • 1-2 tablespoons olive oil
  • 1 pound boneless chicken breasts, cut into 1-inch cubes
  • 1 14.5 oz can enchilada sauce
  • 1 15.5 can canned corn
  • 1 10 oz can diced tomatoes with chiles
  • 1 cup chicken broth
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder

Pour all ingredients into crockpot and mix.

Cook on high for 6 hours.

Serve with avocado and tortilla chips.

Enjoy!

You can find my September Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Cabbage Patch Stew Recipe

I adapted this yummy gluten-free Cabbage Patch Stew recipe from Blind Pig and the Acorn. Pilot made dumplings to go with it, but we decided it’s better without them.

  • 1 pound ground beef
  • 2 medium onions, thinly sliced
  • 1 1/2 cups coarsely chopped cabbage
  • 1/2 cup chopped celery
  • 16 oz stewed tomatoes
  • 15 1/2 oz kidney, OR black beans
  • 1 cup water
  • 1 teaspoon pepper
  • 1 teaspoons chili powder

Cook and stir ground beef in Dutch oven until brown. Drain

Add onions, cabbage, and celery. Cook and stir until vegetables are light brown.

Stir in tomatoes, beans (with liquid), water, salt, pepper, and chili powder.

Heat to boiling. Reduce heat.

Cook uncovered over low heat 10 minutes.

Cover and cook an additional 10 minutes.

Enjoy!

You can find my August Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Tamale Casserole Recipe

This gluten-free Tamale Casserole can be made with packaged or homemade tamales. Pilot used packaged.

  • 8 tamales
  • 8 oz enchilada sauce
  • 1 cup chopped onion
  • 1 cup shredded cheese

Place tamales in 8 X 8″ baking dish. Cover with enchilada sauce, onions, and cheese.

Bake 350 degrees F for 30 minutes, or until cheese is melted.

Enjoy!

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

You can find my May Inspire a Fire post here. Please stop by and read it.

Gluten-free Eggplant Casserole Recipe

Pilot created this easy gluten-free Eggplant Casserole the other night. All I can say is, Delicious!

  • 1 eggplant peeled and thinly sliced
  • 1 thinly sliced green pepper
  • 1 thinly sliced onion
  • 1/4 cup pine nuts
  • 2 cloves garlic crushed
  • 14 oz fire roasted pizza sauce
  • 1 tsp oregano
  • 2 1/2 oz crumbled Feta cheese

Saute first five ingredients. Pour pizza sauce over vegetables. Stir until heated through.

Pour into 8 X 8 casserole dish. Cover with Feta cheese.

Bake 350 degrees F until bubbly. About 20 minutes.

Serve with roasted potatoes or rice.

Enjoy!

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

You can find my April Inspire a Fire post here. Please stop by and read it.

Gluten-free Butternut Squash Frittata Recipe

This delicious one-pan gluten-free butternut squash frittata can be served at any time. Because butternut squash is extremely hard to cut, if you can find pre-cubed squash, that’s the best way to go. Another option is to slice the squash in half length-wise, place in a dish with approximately 1/2 inch water, and microwave several minutes to soften enough to cube.

4 cups butternut squash cubes
1/2 red onion, cut into thick slices
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 large eggs
1/3 cup whole milk
2 tablespoons chopped fresh sage (or parsley)
1 cup grated Gruyère cheese

Preheat oven to 425°F.

Place squash and onion in a large, heavy cast-iron skillet or other ovenproof skillet and toss with the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.

Roast until the vegetables are browned and softened, about 25 minutes, stirring once or twice during cooking. Remove skillet from oven and set aside to cool slightly.

In a large bowl, whisk eggs, milk, sage and remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper together. Pour into the skillet and return it to the oven.

Continue cooking until eggs are just about set, 6 to 7 minutes. Remove from the oven and sprinkle with cheese.

Turn on the broiler; place the skillet under the broiler just until the cheese melts and the top of the frittata is browned, about 2 minutes.

Cool for a few minutes, cut into wedges, and serve.

Enjoy!

I wish you well.

Sandy

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Gluten-free Chicken and Spinach Pasta Bake Recipe

Rotisserie chicken is the key to this delicious gluten-free Chicken and Spinach Pasta Bake recipe.

  • 8 oz. uncooked gluten-free rigatoni
  • 1 Tbsp. olive oil
  • 1 cup finely chopped onion
  • 10 oz. package frozen chopped spinach, thawed
  • 3 cups chopped rotisserie chicken
  • 14 1/2 oz. can Italian-style diced tomatoes (An additional can of diced tomatoes can be added if you’d like.)
  • 8 oz. container chive-and-onion cream cheese
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 6 oz. shredded mozzarella cheese

Preheat oven to 375 degrees F. Prepare rigatoni according to package directions.

Meanwhile, spread oil on bottom of an 11 X 7 inch baking dish. Add onion in a single layer.

Bake at 375 degrees F for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.

Drain chopped spinach well, pressing between layers of paper towels.

Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl.

Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

Bake, covered at 375 degrees F for 30 minutes. Uncover and bake 15 more minutes or until bubbly.

Enjoy!

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Chicken Pizzarella Recipe

This tasty gluten-free Chicken Pizzarella recipe is one of the first recipes Pie made when he was in elementary school.

  • 1 tbs olive oil
  • 2 tbs onion finely chopped
  • 1 clove garlic minced
  • 1/2 tsp oregano
  • 8 oz can tomato sauce
  • pepper to taste
  • 8 boneless, skinless chicken breast halves
  • 8 oz sliced Mozzarella cheese
  • 16 oz cooked gluten-free spaghetti noodles

Heat oven to 350 degrees F.

In a small saucepan heat oil. Add onion, garlic, and oregano. Cook over low heat, stirring occasionally until onion is soft.

Stir in tomato sauce and pepper.

Place chicken in a 2-qt baking dish. Cover with sauce and bake uncovered 35 minutes.

Place Mozzarella on top and bake an additional 5 minutes, or until cheese bubbles.

Serve over cooked gluten-free spaghetti noodles.

Enjoy!

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!