August 26, 2020

King Ranch Casserole

Name: King Ranch Casserole
Prep time: 25 min
Cook time: 15 min
Total time: 70 min
Ingredients: 1 tbsp olive oil, plus more for the baking dish; 1 medium yellow onion, chopped; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 large clove garlic, minced; 2 lbs chicken breast, cooked and cubed; 1 14 oz can Whole30 compatible fire-roasted tomatoes, drained; 1 4 oz can Whole30 compatable diced green chiles; 1/2 cup Whole30 compatible sliced black olives, drained; 1 1/2 tsp ground cumin; 1 1/2 tsp dried oregano; 1 1/2 tsp mild chili powder; 1/2 tsp coarse salt; 1/4 tsp reshly ground black pepper; 1 cup WHOLE30 House Ranch Dressing; 4 slices Whole30 compatible bacon, crisp cooked and crumbled; 1/2 cup sliced almonds; 4 cups torn Bibb lettuce leaves; 2 cups baby arugula; 1 1/2 cups chopped fresh herbs (a combination of cilantro, parsley, dill, basil, and chives or a few of them); 2-3 tbsp WHOLE30 Creamy Balsamic Vinaigrette; Coarse black pepper

Jump to recipe

It’s said you can’t go to a potluck in Texas and not see at least one take on this classic casserole. Traditional versions call for canned condensed soups and lots of cheese. This comforting and satisfying Whole30-compatible version gets its creaminess and flavor from dairy-free ranch dressing. Serve it with a quick Fresh Herb Salad for a well-rounded meal you’ll be thrilled to put on repeat.

Prep Time 25

Cook Time 15

Bake Time 30

Total Time 1 10

Ingredients

For the Casserole

1 tbsp olive oil, plus more for the baking dish
1 medium yellow onion, chopped
1 red bell pepper, sliced
1 green bell pepper, sliced
1 large clove garlic, minced
2 lbs chicken breast, cooked and cubed
1 14 oz can Whole30 compatible fire-roasted tomatoes, drained
1 4 oz can Whole30 compatable diced green chiles
1/2 cup Whole30 compatible sliced black olives, drained
1 1/2 tsp ground cumin
1 1/2 tsp dried oregano
1 1/2 tsp mild chili powder
1/2 tsp coarse salt
1/4 tsp reshly ground black pepper
1 cup WHOLE30 House Ranch Dressing
4 slices Whole30 compatible bacon, crisp cooked and crumbled

For the Salad

1/2 cup sliced almonds
4 cups torn Bibb lettuce leaves
2 cups baby arugula
1 1/2 cups chopped fresh herbs (a combination of cilantro, parsley, dill, basil, and chives or a few of them)
2-3 tbsp WHOLE30 Creamy Balsamic Vinaigrette
Coarse black pepper

Instructions

PREHEAT oven to 350°F. In a large skillet, heat the 1 tablespoon olive oil over medium-high heat. Add the onion, red pepper, green pepper, and garlic. Cook, stirring frequently, until crisp-tender, about 4 to 5 minutes. Transfer to a large bowl.
ADD chicken, tomatoes, green chiles, olives, cumin, oregano, chili powder, salt, and black pepper to the bowl. Stir to thoroughly combine. Add the WHOLE30 Ranch Dressing to the bowl and stir until ingredients are thoroughly combined.
COAT a 9×13-inch baking dish with a little olive oil. Transfer the chicken mixture to the dish. Bake until bubbly, about 30 minutes. Sprinkle with crumbled bacon. Let stand 10 minutes. Serve with the Fresh Herb Salad.
MAKE the Fresh Herb Salad: In a small skillet, cook almonds over medium heat until toasted and fragrant. Remove from heat. In a large bowl, toss together Bibb lettuce, arugula, and herbs. Add almonds and vinaigrette; toss to coat and season with black pepper.

Shanna Keller

Shanna Keller, hails from Boise, Idaho, where she lives with her husband Alan and a poorly-behaved terrier named Olly. She has spent her career telling stories of life transformation on social, web, e-mail and print media platforms. In addition to celebrating Whole30 successes and stories online, Shanna loves to cook, read, and climb.