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Hawaiian Chicken Casserole with Pineapple Rice

A comforting casserole with creamy rice, tender chicken, sweet pineapple, and a crispy noodle topping.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Hawaiian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup uncooked rice
  • 1 can coconut milk (13.5 oz)
  • 3 cups diced cooked chicken Use rotisserie or leftover chicken for best flavor.
  • 1 can cream of chicken soup (10.5 oz) Can substitute with cream of mushroom soup.
  • 1 can pineapple tidbits (20 oz), drained Ensure it’s well drained to avoid excess liquid.
  • 1/2 cup red bell pepper, diced
  • 3 pieces scallions, sliced Green onions can be used as a substitute.
  • 2 cups shredded cheddar cheese, divided Can substitute with Monterey Jack or Colby Jack.
  • 1 tsp ginger
  • 1 tsp salt Adjust salt based on low-sodium ingredients.
  • 3/4 cup chow mein noodles Add near the end of baking for a crispy topping.

Method
 

Preparation
  1. Preheat the oven to 350°F and prep a 9x13-inch baking dish with cooking spray.
  2. Cook the rice according to package directions, using coconut milk instead of water.
Mix the Casserole
  1. In a large bowl, combine the cooked rice with chicken, cream of chicken soup, pineapple, red bell pepper, scallions, 1.5 cups cheese, ginger, salt, and remaining coconut milk. Stir until mixed.
  2. Spread the mixture evenly in the prepared baking dish.
Bake
  1. Bake for 35 minutes. Remove from the oven and top with remaining cheese and chow mein noodles.
  2. Return to the oven and bake for another 10-15 minutes until hot and bubbly.
Serve
  1. Let the casserole rest for a few minutes before serving.
  2. Spoon onto plates and enjoy warm.

Notes

Great for potlucks or family dinners. Can be made ahead and reheats well.