Calypso Chicken Casserole
Transport your taste buds to the tropics with this vibrant Calypso Chicken Casserole, a hearty and flavorful dish that combines tender seared chicken breasts with a medley of colorful bell peppers, pineapple chunks, and black beans. Infused with warm spices like cumin and smoked paprika and enriched by creamy coconut milk, this casserole perfectly balances savory and sweet elements. Layered over fluffy long-grain rice and topped with melty cheddar cheese, it’s baked to golden perfection for a crowd-pleasing dinner that’s as satisfying as it is easy to make. Whether you’re feeding a family or looking for a meal prep winner, this tropical-inspired casserole is the ultimate comfort food with a Caribbean twist.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced bell peppers (red, green, or yellow mixed)
- 3 minced garlic cloves
- 2 cups cooked long-grain white rice
- 1 cup, drained pineapple chunks
- 1 cup, drained and rinsed canned black beans
- 1 cup coconut milk
- 1 cup chicken stock
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons, chopped (optional garnish) fresh cilantro leaves
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with a pinch of salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden. Remove and set aside (they will finish cooking in the casserole).
In the same skillet, heat the remaining tablespoon of olive oil. Add the diced onion and bell peppers, cooking for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Remove the skillet from heat and stir in the cooked rice, pineapple chunks, and black beans.
In a bowl, whisk together coconut milk, chicken stock, ground cumin, smoked paprika, dried thyme, salt, and black pepper.
Lightly grease a 9x13-inch baking dish. Spread half of the rice and vegetable mixture evenly across the bottom.
Place the seared chicken breasts on top of the rice mixture. Cover with the remaining rice mixture.
Pour the coconut milk and spice mixture evenly over the casserole, allowing it to soak through.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle shredded cheddar cheese over the top. Return to the oven uncovered and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving. Garnish with fresh cilantro leaves, if desired.
Nutrition Facts
Calories |
3051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 4413 mg | 192% | |
| Total Carbohydrate | 246.8 g | 90% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 52.4 g | ||
| Protein | 289.2 g | 578% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1183 mg | 91% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2367 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
