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Hawaiian Chicken and Rice Casserole

Hawaiian Chicken and Rice Casserole
SERVES
6
COOK TIME
45 Min

Hello Hawaii! We're celebrating delicious tropical flavor with our Hawaiian Chicken and Rice Casserole. Juicy chicken, sweet pineapple, creamy rice, and a special little crunch all come together to make this casserole recipe as good as it gets. It's an easy way to feed the family and take them on a trip to an island paradise!

What You'll Need

  • 1 cup uncooked rice
  • 1 (13.5-ounce) can coconut milk
  • 3 cups diced cooked chicken
  • 1 (10-1/2-ounce) can cream of chicken soup
  • 1 (20-ounce) can pineapple tidbits, drained
  • 1/2 red bell pepper, diced
  • 3 scallions, sliced
  • 2 cups shredded cheddar cheese, divided
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 3/4 cup chow mein noodles

What to Do

  1. Preheat oven to 350 degrees F.  Coat a 9- x 13-inch baking dish with cooking spray.
  2. Cook rice according to package directions, substituting one cup of coconut milk for one cup of water.
  3. In a large bowl, combine cooked rice, chicken, soup, pineapple, red pepper, scallions, 1-1/2 cups cheese, the ginger, salt, and remaining coconut milk; mix well.  Spoon mixture into baking dish.
  4. Bake 35 minutes. Remove casserole from oven, top with remaining 1/2 cup cheese and the chow mein noodles.  Bake 10 to 15 more minutes or until casserole is heated through.

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