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Tropical Coconut Chicken Summer Casserole with Mango Salsa
Bright, tropical flavors come together in this delightful casserole that’s perfect for summer gatherings!
Ingredients
- 2 cups cooked rice (white or brown)
- 1 pound boneless, skinless chicken breasts, cubed
- 1 can coconut milk (13.5 oz)
- 1 cup diced bell peppers (red and yellow)
- 1 cup frozen peas
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded coconut (unsweetened)
- 1 mango, diced
- 1/4 cup red onion, finely chopped
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the cubed chicken and cook until browned and cooked through, about 7-10 minutes.
In a large mixing bowl, combine the cooked rice, coconut milk, bell peppers, peas, garlic powder, onion powder, salt, and black pepper. Mix until everything is evenly coated.
Add the cooked chicken to the rice mixture and stir well.
Transfer the mixture to a greased 9x13 baking dish and top with shredded coconut.
Bake in the preheated oven for 30-35 minutes or until the coconut is golden brown.
While the casserole is baking, prepare the mango salsa. In a medium bowl, combine the diced mango, red onion, lime juice, and cilantro. Season with salt to taste.
Once the casserole is done, let it cool for a few minutes before serving topped with mango salsa.
Kitchen Tools
- Large skillet
- Mixing bowl
- 9x13 baking dish
- Spatula
Chef's Tips
Troubleshooting
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Healthy Alternatives
Serving Suggestions
Nutrition Facts
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Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can substitute canned chicken to save time; just make sure to drain and rinse it well.
Yes, you can freeze the casserole before baking. Wrap it tightly and store for up to 3 months.
You can substitute with almond milk or any dairy-free milk, but the flavor will change slightly.
Yes, replace chicken with chickpeas or tofu, and use a plant-based coconut milk.
Add diced jalapeños or red pepper flakes to the rice mixture for some heat.