Hawaiian Chicken and Rice Casserole
Description
Do you need an easy, quick but tasty dinner recipe for those busy weekday meals? Look no further, this one is it.
Ingredients
2 c. uncooked rice
13.5 oz. can coconut milk
20 oz. can pineapple chunks, drained, cut into smaller pieces
10.75 oz. cream of chicken soup
8 oz. can water chestnuts, drained and diced
3 c. cooked chicken, diced or shredded (left over, rotisserie chicken, or even canned)
6 green onions, thinly sliced
¾ c. sliced almonds
8 oz. shredded Cheddar cheese, divided
2 c. chow mein noodles
Directions
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Preheat oven to 350 degrees. Lightly spray a 9 x 13 inch baking dish with non-stick cooking spray.
Cook rice according to package directions, but substituting 1 cup of coconut milk for 1 cup of water.
Combine cooked rice and remaining ingredients, including the remaining coconut milk, but NOT the chow mein noodles and only half of the shredded cheese, in the prepared dish.
Bake 30 minutes; remove from the oven; sprinkle on chow mein noodles and remaining cheese.
Return the casserole to the oven; bake 8-10 minutes or until cheese is melted.
Serve immediately.
12 servings.