Coconut-Curry Chicken Casserole

Tender diced chicken breast, jasmine rice, and vegetables baked in a rich, mild coconut curry sauce.

• Prep: 15 min
• Cook: 45 min
• Total: 1 hr
• Servings: 6
• Cuisine: Thai
• Difficulty: Easy
• Cost: $3.20/serving

Dietary

• High-Protein
• Dairy-Free
• Gluten-Free
• Nut-Free
• Egg-Free
• Low-Sugar

Tags

• bake
• comfort food
• rich

Ingredients

• 2.5 pound chicken breast (boneless, skinless, diced)
• 1.5 cup jasmine rice (uncooked)
• 1 can coconut milk
• 2 cup chicken broth
• 1 yellow onion (large, diced)
• 1 red bell pepper (large, diced)
• 1 cup green peas (frozen)
• 2 tablespoon curry powder
• 1 teaspoon ground ginger
• 1 teaspoon salt

Instructions

1. Preheat oven to 375°F. Grease a 9x13-inch baking dish.
2. In a large bowl, whisk together coconut milk, chicken broth, yellow curry powder, ground ginger, and salt until smooth.
3. Add uncooked jasmine rice, yellow onion, red bell pepper, frozen green peas, and diced chicken breast into the bowl. Mix well to combine.
4. Pour the mixture into the prepared baking dish and spread evenly.
5. Cover tightly with aluminum foil and bake for 40 minutes.
6. Remove foil and bake for an additional 5 minutes until rice is tender and chicken reaches an internal temperature of 165°F.

Notes

Cover tightly with foil while baking to ensure the rice absorbs all liquid perfectly.

Nutrition (per serving)

• Calories: 533
• Protein: 48.3 g
• Carbohydrates: 49 g
• Fat: 15.4 g
• Fiber: 3.2 g
• Sodium: 769 mg
• Saturated Fat: 9.5 g
• Sugar: 5.3 g
• Cholesterol: 133 mg