Thai Chicken Casserole
A spicy Thai-inspired casserole featuring chicken and a blend of aromatic spices. Serve hot, garnished with fresh cilantro.
Ingredients
- ●1.5 pounds chicken breastboneless, skinless
- ●2 cups spiced egyptian ricecooked according to package instructions
- ●1 cup casserole mixavailable at most grocery stores
- ●1 can (14 oz) coconut milkfull-fat for best flavor
- ●2 tablespoons fish sauceoptional for added depth of flavor
- ●1 cup sliced bell peppersany color
- ●1/4 cup chopped fresh cilantrofor garnish
- ●2 tablespoons sesame oilfor serving
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook the spiced egyptian rice according to package instructions.
- 3
In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the chicken breast and cook until browned on both sides, about 5-6 minutes.
- 4
Add the sliced bell peppers to the skillet and cook until tender, about 3-4 minutes.
- 5
Stir in the casserole mix, coconut milk, and fish sauce (if using). Bring the mixture to a simmer.
- 6
Transfer the mixture to a 9x13 inch baking dish.
- 7
Top the mixture with the cooked spiced egyptian rice.
- 8
Bake in the preheated oven for 20-25 minutes, or until the casserole is hot and the rice is golden brown.
- 9
Garnish with chopped fresh cilantro and serve hot with sesame oil on the side.