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.