I saw this recipe for Mexican Chicken Cornbread Casserole fly by my social media stream last week and KNEW I needed to convert it into something that was allergen friendly. It hits so many of my happy buttons in terms of flavor palette and combinations of stuff I love to eat. So I’ve adapted it to be gluten free and dairy free, as well as upping the veggie quotient just a little with the addition of some roasted red peppers and some black beans. My husband often makes faces what I say I’m making a new chicken dish, but he gave this one two thumbs up! Serves 4.
Ingredients
- 3 cups shredded cooked chicken (I use a rotisserie chicken)
- 1 cup frozen corn
- 1 (10 ounce) can Rotel diced tomatoes with green chilies (NOT drained)
- 1/2 cup diced roasted red peppers
- 1 cup black beans
- 1 cup sour cream substitute (I use Tofutti)
- 1/4 cup or 1 packet GF/DF taco seasoning (or use mix below)
- 1 Tbsp. Chili Powder
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Onion Powder
- 1/4 tsp. cayenne pepper
- 1/4 tsp. Dried Oregano
- 1/2 tsp. Paprika
- 1 1/2 tsp. Ground Cumin
- 1 tsp. Sea Salt
- 1/2 tsp. Black Pepper (optional)
- 2 cups vegan cheddar shreds (like Daiya or Go Veggie Dairy Free shreds), divided
- 1/4 tsp baking soda
- 1/2 cup cornmeal
- 1/2 cup all-purpose gluten free flour
- 1/4 tsp salt
- 1/2 cup non-dairy milk (I used almond), soured with 1/2 tsp apple cider vinegar
- 1/4 cup melted Earth Balance spread
- 1 egg, lightly beaten
Instructions
- Preheat oven to 375 degrees.
- In a large pot over medium heat add the sour cream substitute (this is usually a lot thicker than conventional sour cream…more the consistency of cream cheese) and the rotel. Stir until this is well combined.
- Remove from heat and add in the chicken, corn, diced red peppers, black beans taco seasoning, and 1 cup of your vegan cheese shreds..
- Transfer into an 7×11 glass baking dish (sprayed with cooking spray) or 10-inch cast iron pan (oiled).
- Mix together baking soda, cornmeal, gf flour, salt, milk, Earth Balance, egg, and remaining cheese shreds. Pour on top of chicken mixture.
- Place in oven and bake for 25-30 minutes. Let cool slightly before cutting into quarters.
Gluten-Free Dairy-Free Mexican Chicken Cornbread Casserole
I saw this recipe for Mexican Chicken Cornbread Casserole fly by my social media stream last week and KNEW I needed to convert it into something that was allergen friendly. It hits so many of my happy buttons in terms of flavor palette and combinations of stuff I love to eat. So I've adapted it to be gluten free and dairy free, as well as upping the veggie quotient just a little with the addition of some roasted red peppers and some black beans. My husband often makes faces what I say I'm making a new chicken dish, but he gave this one two thumbs up! Serves 4.
Author: Kait Nolan
Recipe type: Casserole
Cuisine: Gluten and Dairy Free
Ingredients
- 3 cups shredded cooked chicken (I use a rotisserie chicken)
- 1 cup frozen corn
- 1 (10 ounce) can Rotel diced tomatoes with green chilies (NOT drained)
- ½ cup diced roasted red peppers
- 1 cup black beans
- 1 cup sour cream substitute (I use Tofutti)
- ¼ cup or 1 packet GF/DF taco seasoning (or use mix below)
- 1 Tbsp. Chili Powder
- ¼ tsp. Garlic Powder
- ¼ tsp. Onion Powder
- ¼ tsp. cayenne pepper
- ¼ tsp. Dried Oregano
- ½ tsp. Paprika
- 1½ tsp. Ground Cumin
- 1 tsp. Sea Salt
- ½ tsp. Black Pepper (optional)
- 2 cups vegan cheddar shreds (like Daiya or Go Veggie Dairy Free shreds),
- divided
- ¼ tsp baking soda
- ½ cup cornmeal
- ½ cup all-purpose gluten free flour
- ¼ tsp salt
- ½ cup non-dairy milk (I used almond), soured with ½ tsp apple cider vinegar
- ¼ cup melted Earth Balance spread
- 1 egg, lightly beaten
Instructions
- Preheat oven to 375 degrees.
- In a large pot over medium heat add the sour cream substitute (this is usually a lot thicker than conventional sour cream...more the consistency of cream cheese) and the rotel. Stir until this is well combined.
- Remove from heat and add in the chicken, corn, diced red peppers, black beans taco seasoning, and 1 cup of your vegan cheese shreds..
- Transfer into an 7x11 glass baking dish (sprayed with cooking spray) or 10-inch cast iron pan (oiled).
- Mix together baking soda, cornmeal, gf flour, salt, milk, Earth Balance, egg, and remaining cheese shreds. Pour on top of chicken mixture.
- Place in oven and bake for 25-30 minutes. Let cool slightly before cutting into quarters.