Polynesian Chicken & Rice Casserole
Created by CookerKatia on April 1, 2016
- Servings: 8
- Prep Time: 20m
- Cook Time: 40m
- Recipe #23323
Ingredients
- 16 ounces dry rice (dry, 2 cups)
- 1 can (13.5 ounce) coconut milk
- 1 can (20 ounce) pineapple chunks (drained, cut into smaller pieces)
- 1 can (10.75 ounce) condensed cream of chicken soup
- 1 can (8 ounce) water chestnuts (drained and diced, or 1 large rib of diced celery)
- 375 grams cooked chicken (diced or shredded, 3 cups)
- 6 green onions, thinly sliced
- 3/4 cup sliced almonds
- 8 ounces shredded cheddar cheese (divided)
- Chow mein noodles (any amount)
How to Make
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Step 1: Preheat oven to 350F.
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Step 2: Lightly spray a 9 x 13 inch baking dish with cooking spray.
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Step 3: Cook rice according to package directions SUBBING 1 cup of coconut milk for one cup of water.
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Step 4: After the rice is cooked and cooled slightly, combine 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.
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Step 5: 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.
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Step 6: Serve immediately.
Nutritional Facts
- Serving Size: 1 (334.8 g)
- Calories 528.5
- Total Fat - 20.7 g
- Saturated Fat - 14.5 g
- Cholesterol - 140.1 mg
- Sodium - 753 mg
- Total Carbohydrate - 63.3 g
- Dietary Fiber - 3 g
- Sugars - 9.2 g
- Protein - 22.9 g
- Calcium - 298 mg
- Iron - 3.2 mg
- Vitamin C - 37.6 mg
- Thiamin - 0.1 mg