Gluten Free Dairy-Free Mexican Chicken Cornbread Casserole

• 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

1. Preheat oven to 375 degrees.
2. 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.
3. Remove from heat and add in the chicken, corn, diced red peppers, black beans taco seasoning, and 1 cup of your vegan cheese shreds..
4. Transfer into an 7×11 glass baking dish (sprayed with cooking spray) or 10-inch cast iron pan (oiled).
5. Mix together baking soda, cornmeal, gf flour, salt, milk, Earth Balance, egg, and remaining cheese shreds. Pour on top of chicken mixture.
6. Place in oven and bake for 25-30 minutes. Let cool slightly before cutting into quarters.

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This steel magnolia is the poster child for successfully Doing All the Things, smart phone in one hand, sword in the other. Author of action-packed PR/UF for adults and teens. You can catch up with her at Pots and Plots, her blog, Twitter, Facebook, and Goodreads.