Mexi Thai Chicken Casserole
Get ready to elevate your casserole game with this fusion-inspired Mexi Thai Chicken Casserole! Bursting with bold flavors, this recipe combines the creamy richness of coconut milk and peanut butter with the zesty heat of red curry paste, lime juice, and a touch of honey. Paired with fragrant jasmine rice, tender chicken, black beans, and fire-roasted tomatoes, this dish creates a harmonious blend of Thai and Mexican cuisines. Topped with a generous layer of gooey shredded Mexican cheese and finished with fresh cilantro and crunchy crushed peanuts, every bite promises a delightful mix of textures and tastes. Ready in under an hour and perfect for feeding a crowd, this casserole is an enticing choice for weeknight dinners or gatherings.
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Recipe Information
Ingredients
- 2 pieces chicken breasts, diced
- 3 cups cooked jasmine rice
- 1 can (13.5 oz) coconut milk
- 0.5 cups natural peanut butter
- 2 tablespoons red curry paste
- 2 tablespoons lime juice
- 1 tablespoon honey
- 3 tablespoons soy sauce
- 1.5 cups shredded Mexican cheese blend
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 piece red bell pepper, diced
- 1 piece yellow onion, diced
- 0.25 cups cilantro, chopped
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cups crushed peanuts (optional)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Add the diced chicken breasts, salt, and black pepper. Cook until the chicken is fully cooked and golden brown, about 6-7 minutes. Remove from heat and set aside.
In a medium saucepan, whisk together the coconut milk, peanut butter, red curry paste, lime juice, honey, and soy sauce over medium heat. Cook, stirring frequently, until the sauce is smooth and slightly thickened, about 5 minutes. Remove from heat.
In a large mixing bowl, combine the cooked jasmine rice, black beans, diced tomatoes with green chilies, diced red bell pepper, diced yellow onion, and cooked chicken. Pour the coconut peanut sauce over the mixture and stir until everything is evenly coated.
Transfer the mixture into the prepared casserole dish. Spread it out evenly and sprinkle the shredded Mexican cheese blend on top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven. Let it cool slightly, then garnish with chopped cilantro and optional crushed peanuts for added crunch.
Serve warm and enjoy!
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1093 mg | 48% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 13.2 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 282 mg | 22% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 842 mg | 18% | |
*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.
