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Chicken and Sweet Coconut Rice Casserole

Assemble this casserole in just 20 minutes for a dairy-free and vitamin-rich dinner. The coconut milk adds a creamy and sweet flavor that balances out the rich flavors of the vegetables.
  • Servings: 6–8
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes

Ingredients

  • 2 tablespoons olive oil
  • 2 zucchini, sliced
  • 1 (15.25-ounce) can whole kernel corn, drained
  • 1 leek, sliced
  • 1 red bell pepper, sliced
  • 1 (6.3-ounce) box rice pilaf, cooked according to the package directions
  • 5 boneless, skinless chicken breasts, cooked and shredded
  • 1 (13-ounce) can coconut milk
  • 1 teaspoon freshly ground black pepper

Directions

  1. Preheat the oven to 350ºF and lightly coat a 9 x 13-inch baking dish with cooking spray.
  2. In a large skillet, heat the olive oil over medium heat. Add the zucchini, corn, leek, and bell pepper, and sauté for 6 to 8 minutes.
  3. Combine the vegetables, cooked rice, chicken, coconut milk, and pepper and pour into the baking dish. Bake for 35 minutes, until the coconut milk is absorbed. Serve.
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