There’s nothing better than the convenience of an easy, one pan dinner! This creamy coconut chicken and rice casserole is so simple yet packed with rich and delicious flavors. It’s cozy, comforting, and perfect for those busy nights and lazy weekends {Gluten-Free & Dairy-Free}.
I love this recipe because it’s super creamy and the perfect amount of sweet and spicy. The sauce is simply just Thai Chili Sauce and coconut milk!
There’s nothing too complex or sophisticated about this dish and I am obsessed with it. The coconut milk adds this sweet richness to the dish.
Admittedly, this casserole is not super kid-friendly. However, if your kids are anything like mine, they don’t typically eat much of what you prepare for dinner anyways. If you want to feed this casserole to the whole family, you can add the Thai chili sauce on individually.
If you loved this recipe, make sure you check out my 5 Other Healthy Casseroles for easier dinners!
Reasons to Try This Recipe
- Easy, low prep dinner. With a handful of ingredients and minimal prep time, it’s perfect for busy weeknights or lazy weekends when you want a hearty dish without spending hours in the kitchen. This recipe makes 6 generous servings so you’ll have leftovers for a well-balanced lunch the next couple days. Easy high protein meal prep!
- Absolutely delicious– especially if you love Thai or Asian flavors. Creamy coconut rice, tender chicken, and perfectly cooked veggies. It’s so creamy, slightly sweet and a little spicy.
- Prep Ahead. Prepare this casserole a day in advance and just pop it in the oven when ready.
Ingredients
- Full Fat Coconut Milk (2 1/2 cups). I used about one and a half cans of coconut milk – and will save the rest for another recipe. Light coconut milk works, too, but it just doesn’t taste as creamy and rich.
- Thai Sweet Chili Sauce (1 cup). I highly recommend Mae Ploy Sweet Chili Sauce – this is the best I’ve tasted in terms of flavor. Use only a 1/2 cup for a more mild flavor. Top the end result with more sauce or sriracha if you prefer more spice.
- Uncooked parboiled long-grain rice (1 1/4 cups). The rice cooks up perfectly in the oven!
- Boneless, Skinless Chicken Breast, raw or cooked (1 1/2 lbs. or about 4 cups). Can use rotisserie chicken, too.
- White Onion, Diced (one large onion).
- Red and/or Yellow Bell Peppers, Diced Small (2).
- Carrots, Diced Small (about 1 1/2 cups). I am all about a veggie-packed dinner and I feel like carrots and peppers work well with this dish. Cauliflower, snow peas, or broccoli might be good options. Feel free to omit or serve this recipe with a side of green beans.
- Chopped Pecans, Optional. I like to add 1-2 tablespoons of chopped pecans which adds some nice texture and crunch!
- Garlic Powder (1 teaspoon). Sub with 4-5 cloves of garlic, minced.
- Salt and Pepper (1/2 teaspoon each or to taste).
Step-By-Step Directions
This recipe makes 6 generous servings. Minimal prep and then the oven does the rest of the work for you! Top with chopped pecans, additional chili sauce, or whatever toppings you prefer. Recently, I have been adding hot honey jalapenos!
- Preheat oven to 400°F.
- Add uncooked rice to the bottom of a 9 x 13-inch baking dish.
- Add diced chicken, onion, bell pepper, and carrots to the baking dish.
- In a separate bowl, combine coconut milk, Thai sweet chili sauce, garlic or garlic powder, salt and pepper. Whisk to combine.
- Pour the sauce mixture into the casserole dish. Stir to combine all the ingredients together and spread evenly throughout the pan.
- Cover the baking dish with aluminum foil and bake for about 75-85 minutes or until the chicken has reached an internal temperature of 165 degrees F (if using raw).
- Remove from the oven and let cool for 5-10 minutes. Top with chopped pecans (optional), and enjoy! Store in an airtight container in the fridge for up to 4 days from when the chicken was cooked or in the freezer for up to 3 months. Dare I say it’s even better as leftovers?
Tips for Success
- Shake the can of coconut milk prior to measuring and adding to the mixing bowl.
- Chop the vegetables & dice some cooked chicken 1-2 days in advance to whip this dish together quickly on busy nights! For example, grill or roast some chicken on a lazy Sunday. Then, prep this casserole (even prep it on Sunday) on a busy Monday.
- Use rotisserie chicken (about 4 cups) for increased convenience.
- Cooking time will vary depending on the oven. After about 60 minutes, you can check to see if it’s done and either cook for another 10 minutes covered or uncovered (I have done both).
- Add only 1/2 cup of the Thai sweet chili sauce for a milder spice flavor and individually add more to cater to different spice levels.
Different Variations
To Make It More Sweet: Drizzle honey or hot honey over the top.
To Increase the Spice: Top with sriracha or extra Thai sweet chili sauce. Add jalapenos or poblano peppers.
Change the Protein: Omit the chicken and bake the casserole – then add shrimp, salmon or crispy baked tofu.
Lighten It Up with Citrus: Squeeze the juice of half of lime and combine.
Low Carb Version: Try it with riced cauliflower. If using frozen cauliflower rice, cook the casserole for about 30 minutes and omit the carrots or make sure they are diced very small.
For Even More Creaminess: Use two cans of coconut milk.
Less Calories: Use one can of coconut milk + 3/4 cup of chicken broth or water. I have done this and it was great!
Frequently Asked Questions
Do I have to use full fat coconut milk?
It may not be necessary, however, if you want the most lusciously delicious sauce I highly recommend. Light coconut milk is not as thick as full fat and the casserole may come out more soupy. If you want to lighten up this recipe, use about 2 cups of coconut milk and 1/2 cup of chicken broth or water.
Can I make this in a crockpot?
I have tried to cook rice in a crockpot and it just turns out mushy. However, you could add raw chicken breast and the rest of the ingredients (minus the rice) to a crockpot and cook it on high for 4 hours or low for 6-8 hours. Serve with a side of rice.
More Ideas to Prioritize Protein
Creamy Coconut Chicken and Rice Casserole
Ingredients
- 2 1/2 cups full fat coconut milk
- 1 cup Thai sweet chili sauce, like Mae Ploy Sweet Chili Sauce (highly recommended)
- 1¼ cups uncooked parboiled long grain rice (brown or white)
- 1 1/2 lbs chicken breast, diced or cubed (4 cups shredded chicken) can use raw or cooked
- 1 large white onion, diced small
- 2 large red or yellow bell peppers, diced small
- 1-2 cups baby carrots, diced small
- 1 teaspoon garlic powder or 4-5 minced garlic cloves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Method
- Preheat oven to 400°F.
- Add uncooked rice to the bottom of a 9 x 13-inch baking dish. Add diced chicken, onion, bell pepper, and carrots to the baking dish.
- In a separate bowl, combine coconut milk, Thai sweet chili sauce, garlic or garlic powder, salt and pepper. Whisk to combine.
- Pour over the sauce mixture in the casserole dish. Stir to combine all the ingredients together and spread evenly throughout the pan.
- Cover the baking dish with aluminum foil and bake for about 70-80 minutes or until chicken has reached internal temp of 165 degrees F (if using raw).
- Remove from the oven. Let cool/rest for 5-10 minutes. Top with chopped pecans (optional), and enjoy!
Notes
- Store in an airtight container in the fridge for up to 4 days from when the chicken was cooked or in the freezer for up to 3 months.
- See post for more variations to this recipe.
Shockingly delicious. Satisfying and comforting!
Thank you so much, I am so glad you liked it! So simple and easy yet delicious 🙂
can u use uncooked chicken?
I haven’t tested this (but now I think I am going to) but I don’t see why you couldn’t – especially if you dice it up prior to baking. It should definitely reach 165 degrees F during the baking time! I say give it a try.