Thai Chicken Casserole
A fusion dish combining the flavors of Thailand with a German-inspired casserole. This hearty and aromatic dish is perfect for a comforting meal.
Ingredients
- ●1 pound chicken breastboneless and skinless
- ●2 cups nutty ricecooked according to package instructions
- ●1 cup german sauerkrautdrained and rinsed
- ●1 cup casserolecrushed into small pieces
- ●1 can coconut milkfull-fat
- ●2 tablespoons fish sauceoptional
- ●1 tablespoon soy sauceoptional
- ●1 tablespoon brown sugaroptional
- ●1 tablespoon gingergrated
- ●1 clove garlicminced
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large skillet, heat 2 tablespoons of oil over medium-high heat.
- 3
Add the chicken breast and cook until browned, about 5-6 minutes per side.
- 4
Remove the chicken from the skillet and set aside.
- 5
In the same skillet, add the grated ginger and minced garlic and cook for 1 minute.
- 6
Add the coconut milk, fish sauce, soy sauce, and brown sugar to the skillet and stir to combine.
- 7
Bring the mixture to a simmer and cook for 2-3 minutes, or until slightly thickened.
- 8
Add the cooked nutty rice, german sauerkraut, and crushed casserole to the skillet and stir to combine.
- 9
Add the cooked chicken back into the skillet and stir to combine.
- 10
Transfer the mixture to a baking dish and top with additional nutty rice and german sauerkraut, if desired.
- 11
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the casserole is heated through.
- 12
Serve hot and enjoy!