Hawaiian Chicken and Rice Casserole
This Hawaiian Chicken and Rice Casserole is a cozy, flavorful one-dish wonder loaded with sweet pineapple, tender chicken, and crunchy chow mein noodles!
Servings: 6 servings
Ingredients
- 1.5 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
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Cook the rice according to package instructions, about 15-20 minutes.
Combine 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 until well mixed.
Assemble Casserole
- Pour the mixture into a greased 9x13 inch baking dish and spread evenly.
- Sprinkle the chow mein noodles over the top of the casserole.
Bake
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and sprinkle the remaining shredded cheddar cheese on top.
- Return to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly and the casserole is heated through.
Serve
- Let the casserole cool for a few minutes before serving. Enjoy with a fresh green salad or steamed veggies.
Equipment
- Large Mixing Bowl
- 9x13 inch Baking Dish
- Measuring Cups
- Wooden spoon or spatula
- Aluminum Foil
Notes
- Use rotisserie chicken for a quick and easy protein option.
- Substitute brown rice or quinoa for a healthier variation.
- Add vegetables like bell peppers or broccoli for extra nutrition and color.
- Swap chow mein noodles with crushed potato chips for a unique crunchy topping.
- Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze the uncooked casserole for up to 2 months.