Gluten-Free Mexican Chicken

My mom used to make this dish when we were growing up that she called “Mexican chicken.” I’m pretty sure it would insult most Mexicans to know we call it that– it’s a little Tex Mex, but it’s patently not Mexican food. In any case, it’s delicious, and still one of my favorite recipes to fix.

As an added bonus, it’s a great recipe to bring for a potluck or to make for someone who needs a meal delivery because it’s easy and you can skip the oven part until you drop it off if you want, because really all that part does is heat everything up and melt the cheese– it’s cooked already.

The problem? It uses condensed cream-of-whatever soup, which has wheat in it. Ughughghg. But, never one to give up so easily, I found a way to modify it. So, here’s the gluten-free version of Mom’s Mexican chicken recipe.


  • 3 large boneless, skinless chicken breasts, cooked and chopped into bite-sized pieces (Cook any way you like, although I think it tastes best on the grill.)
  • 2.5 Cups chicken broth (which you can make from a bouillon cube or whatever you have and supplement with milk or water if you need to)
  • 1/2 tsp poultry seasoning (I used McCormick chicken grill seasoning)
  •  1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp black pepper
  • 1/4 tsp salt (or less)
  • 1/4 tsp parsley
  • dash of paprika
  • 1.5 Cups milk
  • 6 Tablespoons corn starch
  • Tabasco sauce to taste
  • 1 can of Rotel tomatoes
  • 1 bag of Cooler Ranch Doritos (You can use regular if you’re not worried about gluten, but for some reason, regular Doritos have gluten and Cooler Ranch Doritos don’t.)
  • 1 Cup of shredded cheese (I used cheddar, but you could use a mix of whatever cheese you like.)

I used Tammy’s Recipes version of condensed cream of chicken soup to get this started, except that I substituted half as much corn starch for her flour. According to the corn starch box, this is a generally acceptable rule about substituting corn starch for flour.

In a big saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and corn starch. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. (This doesn’t take long.)

Turn the heat down and add the Rotel tomatoes and the chopped up chicken, and add as much Tabasco sauce as you want. Simmer that for a few minutes– 10 is probably plenty. (You could stop here and you’d have a thick, hearty chicken soup with a spicy kick– yum!)

The soup part-- yum!

Crunch up the bag of Doritos and spread out half the bag on the bottom of a 9×13 baking dish. Pour in the chicken & soup mixture and spread it out. Top with remaining crunched up Doritos and cheese.

Bake at 350 for 30 minutes (or until the top gets as crispy as you want it).

I’m having this for lunch today. It makes great leftovers!

  • Looks awesome! How many servings would you say this makes?

    • Depends who you’re eating with. My husband eats 1/4 of it in one sitting, but I think it could feed 5 adults reasonably. 😉