Hawaiian Chicken and Rice Casserole

If you’re searching for a cozy, comforting dish that packs a punch of flavor and is easy to make, look no further than this Hawaiian Chicken and Rice Casserole. This delightful dish is a perfect blend of sweet and savory, with juicy chicken, vibrant pineapple, creamy coconut milk, and a hint of crunch from the almonds and chow mein noodles. It’s the kind of meal that brings the taste of the tropics right to your kitchen, making it ideal for family dinners or potlucks. Plus, it’s a one-dish wonder that means less cleanup for you!

Why It’s My Go-To

This Hawaiian Chicken and Rice Casserole is not only delicious but also incredibly versatile. It’s a dish that can be easily adapted to suit your family’s preferences or dietary needs. The combination of textures—from the tender rice to the crunchy chow mein noodles—creates a satisfying experience. Moreover, it’s a fantastic way to use up leftover chicken, making it a practical choice for busy weeknights. Every bite transports you to a sunny beach, making it a guaranteed crowd-pleaser.

What You’ll Need

• 1 ½ cups uncooked rice
• 13.5 ounces coconut milk (1 can)
• 20 ounces pineapple chunks (1 can, drained and cut into smaller pieces)
• 10.75 ounces cream of chicken soup (1 can)
• 8 ounces water chestnuts (1 can, drained and diced)
• 3 cups cooked chicken (diced or shredded)
• 6 green onions (thinly sliced)
• 1 cup sliced almonds
• 8 ounces shredded cheddar cheese (divided)
• 2 cups chow mein noodles

Must-Have Equipment

• Large mixing bowl: For combining all the casserole ingredients.
• 9×13 inch baking dish: The perfect size for this casserole.
• Measuring cups: Essential for accurate ingredient measurements.
• Wooden spoon or spatula: For mixing everything together seamlessly.
• Aluminum foil: To cover the casserole while baking.

Hawaiian Chicken and Rice Casserole: From Prep to Plate

Step 1: Prepare Your Oven and Rice

Preheat your oven to 350°F (175°C). While the oven is heating, cook the rice according to package instructions. This usually takes about 15-20 minutes.

Step 2: Combine the Ingredients

In a large mixing bowl, combine the cooked rice, coconut milk, pineapple chunks, cream of chicken soup, diced water chestnuts, cooked chicken, green onions, sliced almonds, and half of the shredded cheddar cheese. Stir everything together until well mixed.

Step 3: Transfer to Baking Dish

Pour the mixture into a greased 9×13 inch baking dish. Spread it out evenly to ensure it bakes uniformly.

Step 4: Add Chow Mein Noodles

Sprinkle the chow mein noodles over the top of the casserole. This will add a wonderful crunch once baked.

Step 5: Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After that, remove the foil and sprinkle the remaining shredded cheddar cheese on top.

Step 6: Finish Baking

Return the casserole to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

Step 7: Serve and Enjoy

Once done, let the casserole cool for a few minutes before serving. This dish pairs beautifully with a fresh green salad or steamed veggies.

Year-Round Variations

• Swap out chicken for shrimp or tofu for a seafood or vegetarian twist.
• Use brown rice instead of white rice for added nutrition.
• Add bell peppers or broccoli for extra veggies.
• Substitute the chow mein noodles for crushed potato chips for a different crunch.

Notes on Ingredients

The beauty of Hawaiian Chicken and Rice Casserole lies in its flexibility. Here are a few notes on key ingredients:

• Coconut milk: Adds creaminess and a subtle sweetness. Make sure to use full-fat for the best texture.
• Pineapple chunks: Fresh pineapple can be used if you prefer, but canned is convenient.
• Chicken: Rotisserie chicken works great for a quick prep.
• Water chestnuts: They offer a nice crunch. If unavailable, you can skip them or substitute with sliced celery.
• Cheddar cheese: Feel free to experiment with different types of cheese, such as Monterey Jack or pepper jack for a spicy kick.

Storing, Freezing & Reheating

This casserole is perfect for meal prep and can be stored, frozen, or reheated with ease:

• Storing: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
• Freezing: You can freeze the uncooked casserole for up to 2 months. Just cover it tightly with foil before freezing.
• Reheating: Bake in the oven at 350°F until heated through, or microwave individual portions for a quick meal.

Reader Questions

Can I make this casserole ahead of time?

Yes! You can prepare the casserole up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.

What can I use instead of cream of chicken soup?

If you prefer a lighter option, you can use cream of mushroom soup or a homemade white sauce. There are also dairy-free alternatives available if you need them.

Is there a way to make this dish spicier?

Absolutely! Add diced jalapeños or a sprinkle of crushed red pepper flakes to the mixture for a spicy kick. You can also use pepper jack cheese instead of cheddar.

Can I use quinoa instead of rice?

Yes, quinoa is a great substitute! Just be sure to adjust the liquid ratio and cooking time according to the package instructions for quinoa.

Weekend Projects

• Sally’s Baking Addiction – For delicious baking ideas.
• Pinch of Yum – Discover new twists on classic dishes.
• Minimalist Baker – Find simple, delicious recipes.
• Food Network – Explore a variety of recipes for any occasion.

Time to Try It

Now that you have all the details on creating this delectable Hawaiian Chicken and Rice Casserole, it’s time to gather your ingredients and get cooking! This dish is more than just a meal; it’s an experience that brings comfort and joy to the table. Whether for a family dinner or a gathering with friends, it’s bound to become a new favorite. So, roll up your sleeves, and let’s bring a taste of Hawaii to your kitchen!