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


  • 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


  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.
Enter Your Log In Credentials
Send this to a friend