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  • Hawaiian Chicken and Rice Casserole

    Hawaiian Chicken and Rice Casserole

    Author Trish - Mom On Timeout

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

    Instructions
    Preheat oven to 350F.

    Lightly spray a 9 x 13 inch baking dish with cooking spray.

    Cook rice according to package directions substituting one cup of coconut milk for one cup of water.

    Combine cooked rice and remaining ingredients (including the rest of the can of coconut milk) except for the chow mein noodles and half of the shredded cheese in the prepared dish.

    Bake the casserole for 30 minutes. Remove the casserole from the oven and sprinkle with remaining cheese and chow mein noodles. Return the casserole to the oven and bake for an additional 8-10 minutes or until cheese if melted.
    Serve immediately.

    Charlene’s notes 3-6-2023: This was good but it needed salt added to it. I think if I were making it again I would add the drained pineapple juice to the rice cooking liquid (water & coconut milk) for a little more flavor. It may taste better after it sits overnight.​

  • #2
    I used to make a recipe similar to this, minus the coconut milk.....I know I would love this dish, but hubby hates pineapple so I don't think I'll be making it, sadly.
    A balanced diet is a cookie in both hands

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