King Ranch Casserole Recipe Whole Foods Chicago

3-22-13 King Ranch Casserole 018This is a good casserole recipe I picked up at a Whole Foods Market in Chicago. Unfortunately, I forgot to take a picture of the prepped ingredients and the recipe card, but can do that later or next time I make this. It was delicious, definitely acceptable for a potluck and has no gluten. All of the soups at Whole Foods supposedly have no MSG in the ingredients also. =) I should look up more about what MSG is, and add that to this post later. Anyway, the recipe is entirely copied verbatim below.

New King Ranch Casserole

Power To the Pepper – Every purchase of Whole Trade (R) bell peppers supports education programs for farm workers and their communities.

Serves 8

A slightly healthier version of a classic dish, this chicken and vegetable casserole is loaded with flavor and mild enough for any crowd. Assemble up to a day in advance or cover tightly and freeze unbaked. To cook, thaw overnight in the refrigerator before baking.

  • 1 (2-pound) bag Nature’s Rancher Frozen Boneless Skinless Chicken Breasts
  • 2 red and/or green Whole Trade (R) bell peppers, finely chopped
  • 1 yellow onion, chopped
  • 1 (14.5-ounce) can cream of chicken soup
  • 1 (15-ounce) can tomatoes with green chiles
  • 12 corn tortillas, halved
  • 1 bunch Swiss chard, thick stems removed, leaves chopped
  • 2.5 cups shredded Mexican blend cheese

Preheat oven to 350 °F. Put chicken in a large pot, cover with water and bring to a boil. Skim off and discard any foam, and then reduce heat and simmer until cooked through, about 10 minutes. Drain and set chicken aside to cool, and then chop roughly. Meanwhile, in a large bowl, combine peppers, onion, soup and tomatoes. Layer one-third of the tortillas in the bottom of an oiled 9×13-inch casserole dish. Top with one-third of the chard, one-third of the chicken, one-third of the vegetable mixture and one-third of the cheese. Repeat process two more times and bake, uncovered, until bubbly and golden brown, 50 to 60 minutes.


Per serving: 320 calories (60 from fat), 7g total fat, 2.5g saturated fat, 85mg cholesterol, 890mg sodium, 27g total carbohydrate (5g dietary fiber, 3g sugar), 38g protein

Find recipes, menu plans and cooking videos at – this is exactly the same as the recipe here, the picture looks different and there is a video.

I made this a few times and once used fresh chicken as the store was out of frozen chicken breasts and there was no issue. Looking through cookbooks I could not find any cheese substitutes. Searching online the options for cheese substitutes are to buy a vegetarian or tofu style cheese or to use a recipe such as ‘Melty Cheese’ that could be found on sites like VegWeb (the link is Also, in the picture you can see that parchment paper is used which is helpful as it prevents burning and sticking of food to the cookware.

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