A Gaggle of Girls
I'm a divorced mom of 3 gluten-free daughters. We've outgrown dairy, soy, egg, and corn allergies, but still deal with a berry allergy in my youngest.
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postheadericon Mexican Chicken and Bean Bake

The other day I discovered Something in Season – a gluten-free blog that also focuses on low-sugar and healthy eating. While we share several approaches (coconut milk = good!), the author is cooking for a smaller family, without fibromyalgia & arthritis, and in an area of the country that has fresh produce at all times. I am extremely impressed with his work, and look forward to trying his recipes.

Ironically, the same day I discovered his blog, I created this – my first gluten-free, dairy-free, blah blah blah free meal without a single fresh ingredient. Truly a low point in my cooking life. I had forgotten to defrost anything and I was exhausted and in a lot of pain. It turned out quite yummy, and I debated about posting the recipe. However, not every night is a night you can make everything from scratch from ingredients you got at the farmer’s market that day (or picked from your garden). So if ever you need a quick, hearty, delicious meal from your cupboard (which won’t make you sick), here we go…

This is a delicious gfcf, gluten free, family-friendly recipe! It is also a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, and top 8 allergen free. This isn’t South Beach-friendly because of the corn (though you could easily leave it out), and is not corn-free because of the corn and because there is corn in almost everything canned.

Mexican chicken & bean bake


  • 4 14oz cans beans, or 2 28oz cans – we mixed black beans & pintos

  • 4 cans (about 6-7oz each) canned chicken, drained (Valley Fresh brand is just chicken & water)
  • 1 28oz can diced tomatoes
  • 1 14oz can corn kernels
  • 1 TBS chili powder
  • 1 1/2 tsp cumin
  • 1 tsp dehydrated garlic
  • 1 tsp dehydrated minced onion

Preheat oven to 350.

Drain & rinse beans, drain chicken, drain corn. Do NOT drain tomatoes.

Dump everything into a 9×13 baking dish. Mix it together.

Bake for about 30 minutes, until everything is heated through. Serve with whatever frozen vegetable is available (we used lima beans) and some tortilla chips.

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