Easy Papaya Chicken Casserole
Savor the vibrant flavors of the tropics with this Easy Papaya Chicken Casserole, a quick and wholesome dish that brings together tender chicken, juicy papaya, and creamy coconut milk in one satisfying bake. With a base of fluffy cooked white rice and a golden topping of melted cheddar cheese, this casserole strikes the perfect balance between savory and subtly sweet. Lightly spiced with cumin and paprika, and brightened with a splash of lime juice, every bite is a burst of flavor. Ready in just under an hour and finished with a sprinkle of fresh cilantro, this recipe is an ideal choice for busy weeknights or laid-back entertaining. Perfectly comforting yet refreshingly unique, this casserole is bound to become a new family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken breast
- 2 cups ripe papaya, cubed
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 2 cups cooked white rice
- 1 cup coconut milk
- 1 cup chicken broth
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 tablespoon lime juice
- 2 tablespoons cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Season the chicken breasts with salt, black pepper, cumin powder, and paprika. Sear the chicken for 4-5 minutes on each side until golden but not fully cooked. Remove from the pan and slice into bite-sized pieces.
In the same skillet, sauté the chopped onion and minced garlic until fragrant and softened, about 3 minutes.
Add the cubed papaya to the skillet and cook for another 2 minutes, stirring gently.
Stir in the coconut milk, chicken broth, and lime juice. Bring the mixture to a gentle simmer.
In a 9x13-inch casserole dish, spread the cooked white rice evenly across the bottom.
Layer the sliced chicken over the rice, followed by the papaya mixture from the skillet.
Sprinkle shredded cheddar cheese evenly over the top.
Bake the casserole in the preheated oven for 25 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.
Remove from the oven and let it rest for 5 minutes.
Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 6076 mg | 264% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 51.1 g | ||
| Protein | 180.5 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1123 mg | 86% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3458 mg | 74% | |
*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.
