Hawaiian Chicken and Rice Casserole

SERVES: 6

COOK TIME: 45 Min

Hello Hawaii! We're celebrating delicious tropical flavor with our Hawaiian Chicken and Rice Casserole. Juicy chicken, sweet pineapple, creamy rice, and a special little crunch all come together to make this casserole recipe as good as it gets. It's an easy way to feed the family and take them on a trip to an island paradise!

What You'll Need

1 cup uncooked rice
1 (13.5-ounce) can coconut milk
3 cups diced cooked chicken
1 (10-1/2-ounce) can cream of chicken soup
1 (20-ounce) can pineapple tidbits, drained
1/2 red bell pepper, diced
3 scallions, sliced
2 cups shredded cheddar cheese, divided
1 teaspoon ginger
1 teaspoon salt
3/4 cup chow mein noodles

What to Do

Preheat oven to 350 degrees F. Coat 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.
In a large bowl, combine cooked rice, chicken, soup, pineapple, red pepper, scallions, 1-1/2 cups cheese, the ginger, salt, and remaining coconut milk; mix well. Spoon mixture into baking dish.
Bake 35 minutes. Remove casserole from oven, top with remaining 1/2 cup cheese and the chow mein noodles. Bake 10 to 15 more minutes or until casserole is heated through.