Get ready for a new favorite recipe - Hawaiian Chicken and Rice Casserole! An easy weeknight dinner that uses ingredients you probably already have in your pantry!
Course Dinner, Entree
Cuisine American
Keyword casserole, hawaiian chicken and rice casserole
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 12servings
Calories 524kcal
Author Trish - Mom On Timeout
Ingredients
1 ½cupsuncooked rice
13.5ouncescoconut milk1 can
20ouncespineapple chunks1 can - drained, cut into smaller pieces
10.75ouncescream of chicken soup1 can
8ounceswater chestnuts1 can - drained and diced
3cupcooked chickendiced or shredded
6green onionsthinly sliced
¾cupsliced almonds
8ouncesshredded cheddar cheesedivided
2cupschow mein noodles
Instructions
Preheat oven to 350°F.
Lightly spray a 9 x 13 inch baking dish with cooking spray.
Cook rice according to package directions substituting one cup of coconut milk for one cup of water.
Combine cooked rice and remaining ingredients (including the rest of the can of coconut milk) except for the chow mein noodles and half of the shredded cheese in the prepared dish.
Bake the casserole for 30 minutes. Remove the casserole from the oven and sprinkle with remaining cheese and chow mein noodles. Return the casserole to the oven and bake for an additional 8-10 minutes or until cheese if melted.