This casserole is one of those weeknight heroes: half-salad, half-comfort-food, and all about quick assembly. It balances sweet pineapple and creamy coconut with crunchy almonds and chow mein noodles for texture. You get warm, saucy rice, tender chicken, and a playful topping that will hold up for seconds.

I make this when I need a crowd-pleaser that doesn’t demand babysitting. It’s forgiving with prep, and the steps keep moving — rice first, then chop-and-toss, bake, top, bake again. It’s a dish that travels well to potlucks and keeps the fridge happy for lunches.

Below you’ll find the exact ingredient list and an easy, step-by-step method. I also included troubleshooting, gear, and smart swaps so it fits into your rhythm. Let’s get to it.

Ingredient Checklist

Ingredients

1 ½ cups uncooked rice — the starch base; cooks up fluffy and soaks up the coconut flavor.
13.5 ounces coconut milk 1 can — provides creaminess and a tropical note; you’ll measure some for the rice and use the rest in the casserole.
20 ounces pineapple chunks 1 can – drained, cut into smaller pieces — adds sweet brightness and moisture.
10.75 ounces cream of chicken soup 1 can — gives the casserole its saucy binder and savory backbone.
8 ounces water chestnuts 1 can – drained and diced — for crisp, mild crunch throughout the bake.
3 cups cooked chicken diced or shredded — the protein; rotisserie or leftovers work great.
6 green onions thinly sliced — fresh, sharp flavor and color.
¾ cups sliced almonds — nutty crunch mixed into the casserole.
8 ounces shredded cheddar cheese divided — half mixed in, half for topping to melt and hold on the noodles.
2 cups chow mein noodles — crunchy topping that keeps this casserole fun to eat.

Make Hawaiian Chicken and Rice Casserole: A Simple Method

Preheat oven to 350°F. Lightly spray a 9 x 13-inch baking dish with cooking spray.
Open the 13.5-ounce can of coconut milk. Measure out 1 cup of the coconut milk and set it aside for cooking the rice; reserve the remaining coconut milk from the can for the casserole.
Cook 1 1/2 cups uncooked rice according to the package directions, substituting the 1 cup of coconut milk you measured in step 2 for one cup of the water called for on the rice package. Follow the package for any additional water and cooking time.
While the rice cooks, drain the 20-ounce can of pineapple chunks and cut into smaller pieces if desired. Drain and dice the 8-ounce can of water chestnuts (if not already diced). Thinly slice the 6 green onions. Make sure the 3 cups cooked chicken is diced or shredded.
In a large bowl (or directly in the prepared baking dish), combine the cooked rice, the remaining coconut milk from the can, the 10.75-ounce can of cream of chicken soup, drained pineapple, diced water chestnuts, cooked chicken, sliced green onions, 3/4 cup sliced almonds, and half of the 8 ounces shredded cheddar cheese (reserve the other half for the topping). Stir until everything is evenly mixed, then spread the mixture evenly in the prepared 9 x 13-inch dish.
Bake the casserole, uncovered, for 30 minutes.
Remove the casserole from the oven. Sprinkle the reserved half of the shredded cheddar cheese over the top, then evenly scatter the 2 cups chow mein noodles over the cheese.
Return the casserole to the oven and bake an additional 8–10 minutes, or until the cheese has melted.
Remove from oven and serve immediately.

Why This Recipe Belongs in Your Rotation

This casserole sits at the intersection of easy and memorable. It’s pantry-friendly, reheats well, and hits a variety of textures and flavors without complicated technique. The coconut milk gives rice a subtle, almost risotto-like creaminess without stirring for ages. Pineapple brightens the dish so it never feels heavy. Finally, the crunchy noodles and almonds add a satisfying contrast on every forkful.

It scales cleanly for guests, and you can use whatever cooked chicken you have. Rotisserie chicken makes this a 30-minute assembly after the rice cooks. For weeknights, it’s a straightforward way to turn a few canned items and leftover protein into something that looks and tastes like effort.

If You’re Out Of…

Coconut milk: Use an equal amount of whole milk plus a tablespoon of coconut extract if you want the flavor with a lighter pantry hit.
Water chestnuts: Swap in diced celery for crunch and mild flavor.
Chow mein noodles: Crushed potato chips or toasted breadcrumbs will give a similar crunch.
Shredded cheddar: Any melty cheese will work—Monterey Jack or Colby substitute nicely.
Pineapple chunks: Fresh pineapple can be used; just drain excess juice if it’s very juicy.

Kitchen Gear Checklist

9 x 13-inch baking dish, lightly oiled
Large pot for cooking rice (or rice cooker)
Large mixing bowl (or you can combine ingredients directly in the baking dish)
Measuring cups and spoons
Can opener and a sharp knife for slicing pineapple and green onions
Spatula or large spoon for mixing

Missteps & Fixes

Rice is gummy: That usually means too much liquid or overcooking. Stick to package directions and fluff rice immediately after cooking. If your rice is overcooked before mixing, spread it on a tray to cool and evaporate some moisture.
Casserole is dry: Spoon a little extra coconut milk or chicken broth over the mixture before baking. Cover loosely with foil for 10–15 minutes to trap steam, then finish uncovered.
Topping gets soggy: Add the chow mein noodles right after the initial bake, as directed, and wait until the final minutes of baking to keep them crisp. If you’re assembling ahead, add the noodles just before reheating.
Cheese won’t melt evenly: Scatter it in one even layer, and place the casserole on the middle rack. If needed, switch to broil for 1–2 minutes while watching closely.

Dietary Customizations

There are several simple ways to adjust this casserole to meet dietary needs:

Gluten-free: Use gluten-free chow mein-style crispy noodles or swap crushed gluten-free crackers for the topping. Check that the cream of chicken soup is labeled gluten-free, or use a homemade gluten-free white sauce.
Dairy-free: Omit the cheddar or use a dairy-free shredded cheese alternative for topping. The coconut milk keeps the casserole creamy even without dairy.
Lower sodium: Use low-sodium cream of chicken soup and low-sodium canned pineapple, and rinse canned ingredients to remove excess salt.
Vegetarian: Replace the cooked chicken with extra water chestnuts, diced firm tofu, or a can of drained and rinsed white beans. Swap cream of chicken for cream of mushroom or a vegetarian cream soup.

Behind the Recipe

This dish is rooted in mid-century casserole comfort but updated with tropical notes from coconut milk and pineapple. I learned a version of this from a neighbor who always brought a similar bake to potlucks. The magic comes from balance: savory cream, sweet fruit, textured crunch. It’s one of those recipes that got family approval quickly because it’s unabashedly homey yet fun.

I keep cans of pineapple and coconut milk in my pantry for just this reason. They’re shelf-stable flavor boosters. The almonds and chow mein noodles were small additions I started making for texture—don’t skip both if you want the signature contrast.

Save for Later: Storage Tips

Refrigerate: Store in an airtight container for up to 3–4 days. Keep the topping separate if possible; add fresh chow mein noodles or re-crisped almonds when reheating.
Freeze: This casserole freezes well. Cool completely, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Add the crunchy topping after reheating for best texture.
Reheat: Warm individual portions in the microwave, covered, for 1–2 minutes depending on power. For a whole casserole, reheat at 350°F covered with foil for 15–20 minutes, then remove foil and bake until warmed through; add fresh topping if desired.

Hawaiian Chicken and Rice Casserole Q&A

Q: Can I make this ahead?
A: Yes. Assemble everything up to the point of baking, cover, and refrigerate for up to 24 hours. Add the cheese and chow mein noodles just before the final bake so they remain crisp.

Q: What rice works best?
A: Long-grain white rice is reliable here for texture and absorption. Jasmine rice adds a fragrant note that plays nicely with coconut milk. If you use brown rice, follow its package cooking time and check moisture; you may need slightly more liquid.

Q: Can I reduce the fat?
A: Use light coconut milk or substitute part of the coconut milk with low-fat milk, but expect some loss in richness. Low-fat options still produce a tasty casserole, especially with the pineapple and seasonings.

Q: The recipe calls for cream of chicken soup—can I make it from scratch?
A: Absolutely. Make a quick white sauce with butter, flour, and chicken stock, then add a bit of cream or milk until it reaches a canned-soup consistency. This also lets you control salt.

In Closing

This Hawaiian Chicken and Rice Casserole is practical, flavor-forward, and forgiving — everything I look for in a weekday staple. It’s built from pantry players and leftover protein but comes together as something you’ll want to serve guests. Keep the rice technique and topping timing in mind, and you’ll get consistent results every time.

Make the rice first. Toss everything, bake, top, bake again, and let the contrasts do the work. If you try it, tell me what swap you made — that’s how these casseroles evolve in my kitchen. Enjoy.

Print Recipe Save it for later

Hawaiian Chicken and Rice Casserole

A creamy Hawaiian-style chicken and rice casserole with coconut milk, pineapple, water chestnuts, almonds, and crunchy chow mein topping.

Prep Time20

Cook Time40

Total Time1

Servings: 12 servings

Ingredients

1 1/2 cupsuncooked rice
13.5 ouncescoconut milk1 can
20 ouncespineapple chunks1 can – drained cut into smaller pieces
10.75 ouncescream of chicken soup1 can
8 ounceswater chestnuts1 can – drained and diced
3 cupcooked chickendiced or shredded
6 green onionsthinly sliced
3/4 cupsliced almonds
8 ouncesshredded cheddar cheesedivided
2 cupschow mein noodles

Instructions

Preheat oven to 350°F. Lightly spray a 9 x 13-inch baking dish with cooking spray.
Open the 13.5-ounce can of coconut milk. Measure out 1 cup of the coconut milk and set it aside for cooking the rice; reserve the remaining coconut milk from the can for the casserole.
Cook 1 1/2 cups uncooked rice according to the package directions, substituting the 1 cup of coconut milk you measured in step 2 for one cup of the water called for on the rice package. Follow the package for any additional water and cooking time.
While the rice cooks, drain the 20-ounce can of pineapple chunks and cut into smaller pieces if desired. Drain and dice the 8-ounce can of water chestnuts (if not already diced). Thinly slice the 6 green onions. Make sure the 3 cups cooked chicken is diced or shredded.
In a large bowl (or directly in the prepared baking dish), combine the cooked rice, the remaining coconut milk from the can, the 10.75-ounce can of cream of chicken soup, drained pineapple, diced water chestnuts, cooked chicken, sliced green onions, 3/4 cup sliced almonds, and half of the 8 ounces shredded cheddar cheese (reserve the other half for the topping). Stir until everything is evenly mixed, then spread the mixture evenly in the prepared 9 x 13-inch dish.
Bake the casserole, uncovered, for 30 minutes.
Remove the casserole from the oven. Sprinkle the reserved half of the shredded cheddar cheese over the top, then evenly scatter the 2 cups chow mein noodles over the cheese.
Return the casserole to the oven and bake an additional 8–10 minutes, or until the cheese has melted.
Remove from oven and serve immediately.