Creamy Coconut Chicken and Rice Casserole
A deliciously creamy coconut chicken and rice casserole! Minimal prep time with just a few simple ingredients in just one pan. The perfect combination of sweet and spicy. This cozy dish is great for meal prep, too! {Gluten-Free and Dairy-Free}.
Servings 6 servings
Calories 445kcal
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
Instructions
- 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.
Nutrition
Calories: 445kcal | Carbohydrates: 50.6g | Protein: 30.4g | Fat: 13.8g | Sodium: 700mg | Fiber: 3g | Sugar: 17g