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 {Gluten 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)
- 1 cup uncooked parboiled long grain rice (brown or white)
- 1 1/2 lbs chicken breast, cooked and diced (or shredded, about 4 cups) raw, diced chicken tested & works as well
- 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 one cup of 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.
- 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.
- Shake the can of coconut milk prior to measuring and adding to the mixing bowl.
- Use only a 1/2 cup of the Thai sweet chili sauce for a more mild flavor. Top the end result with more sauce or sriracha if you prefer more spice.
- Cooking time with 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).
- Make It More Sweet: Drizzle honey or hot honey over the top.
- To Increase the Spice: Top with red pepper flakes, 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!
| Nutrition Facts | |
|---|---|
| Servings: 1 | |
| Amount per serving | |
| Calories | 445 |
| % Daily Value* | |
| Total Fat 13.8g | 18% |
| Saturated Fat 10.6g | 53% |
| Cholesterol 65mg | 22% |
| Sodium 700mg | 27% |
| Total Carbohydrate 50.6g | 18% |
| Dietary Fiber 3.1g | 11% |
| Total Sugars 17.1g | |
| Protein 30.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 30mg | 2% |
| Iron 3mg | 18% |
| Potassium 428mg | 9% |
Nutrition
Calories: 445kcal | Carbohydrates: 50.6g | Protein: 30.4g | Fat: 13.8g | Sodium: 700mg | Fiber: 3g | Sugar: 17g