Creamy Coconut Chicken and Rice Casserole
Gluten-free and dairy-free cozy casserole! Healthy & comforting.
Ingredients:
▢ 2 1/2 cups full fat coconut milk
▢ 1 cup Thai sweet chili sauce, like Mae Ploy Sweet Chili Sauce (highly recommended)
▢ 1 cup uncooked parboiled long grain rice (brown or white)
▢ 1 1/2 lbs chicken breast, cooked and diced (or shredded, about 4 cups) raw, diced chicken tested & works as well
▢ 1 large white onion, diced small
▢ 2 large red or yellow bell peppers, diced small
▢ 1-2 cups baby carrots, diced small
▢ 1 teaspoon garlic powder or 4-5 minced garlic cloves
▢ 1/2 teaspoon salt
Directions:
Preheat oven to 400°F.
Add one cup of uncooked rice to the bottom of a 9 x 13-inch baking dish. Add diced chicken, onion, bell pepper, and carrots to the baking dish.
In a separate bowl, combine coconut milk, Thai sweet chili sauce, garlic or garlic powder, salt and pepper. Whisk to combine.
Pour over the sauce mixture in the casserole dish. Stir to combine all the ingredients together and spread evenly throughout the pan.
Cover the baking dish with aluminum foil and bake for about 70-80 minutes.
Remove from the oven. Let cool/rest for 5-10 minutes. Top with chopped pecans (optional), and enjoy.
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When I first tried making this creamy coconut chicken and rice casserole, I was drawn to its simplicity and the promise of a gluten-free, dairy-free meal that didn’t skimp on flavor. Using full-fat coconut milk adds a rich, velvety texture that complements the savory chicken and vibrant bell peppers wonderfully. I highly recommend using Mae Ploy Thai sweet chili sauce as it provides the perfect balance of sweetness and mild heat, enhancing the overall depth of the dish. One tip I found useful is to use parboiled long grain rice, which absorbs the creamy sauce well without becoming mushy. Also, the choice of vegetables allows room for customization; diced baby carrots add a subtle sweetness and a nice crunch, but you can easily swap in zucchini or peas depending on what’s on hand. Baking the casserole covered with foil helps the rice cook evenly and keeps the moisture locked in, ensuring every bite is tender and flavorful. I usually let it rest for about 10 minutes after baking, which gives the casserole time to set, making serving easier. For a bit of texture contrast, chopped pecans on top are a delightful optional addition. They bring a nutty crunch that pairs nicely with the creamy consistency of the casserole. This dish is a wonderful go-to for busy weeknights when you want healthy comfort food with minimal mess. Plus, the leftovers reheat well, making it perfect for meal prep. Overall, this recipe is a great example of how wholesome, allergy-friendly ingredients can come together to create a satisfying and nourishing meal that the whole family enjoys.
