Hawaiian Chicken and Rice Casserole

• Meat

  • 3 cup Chicken, cooked

• Produce

  • 6 Green onions
  • 1 20 oz can Pineapple chunks

• Canned Goods

  • 1 10.75 oz cream of chicken soup
  • 1 13.5 oz can Coconut milk
  • 1 8 oz can Water chestnuts

• Pasta & Grains

  • 2 cups Chow mein noodles
  • 2 cups Rice

• Nuts & Seeds

  • 3/4 cup Almonds

• Dairy

  • 8 oz Cheddar cheese

Found on momontimeout.com

Description

Ingredients

• 2 cups uncooked rice
• 1 13.5 oz can coconut milk
• 1 20 oz can pineapple chunks, drained, cut into smaller pieces
• 1 10.75 oz cream of chicken soup
• 1 8 oz can water chestnuts, drained and diced
• 3 cup cooked chicken, diced or shredded
• 6 green onions, thinly sliced
• ¾ cup sliced almonds
• 8 oz shredded cheddar cheese, divided
• 2 cups chow mein noodles

Directions

• Preheat oven to 350F.
• Lightly spray 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.
• Combine cooked rice and remaining ingredients (including the rest of the can of coconut milk) except for the chow mein noodles and half of the shredded cheese in the prepared dish.
• Bake the casserole for 30 minutes. Remove the casserole from the oven and sprinkle with remaining cheese and chow mein noodles. Return the casserole to the oven and bake for an additional 8-10 minutes or until cheese if melted.
• Serve immediately.