Best Thai Chicken Casserole Recipes
THAI PEANUT CHICKEN CASSEROLE
I used traditional pizza sauce and toppings in this recipe for years. After becoming a fan of Thai peanut chicken pizza, I decided to use those flavors instead. Serve with stir-fried vegetables or a salad with sesame dressing for an easy, delicious meal. -Katherine Wollgast, Troy, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cut each biscuit into 4 pieces. Place in a greased 13x9-in. baking pan., In a large bowl, combine chicken, mushrooms and 1 cup peanut sauce; spread over biscuits. Top with 1 cup cheese, red pepper, carrot and green onions. Sprinkle with remaining cheese., Bake until topping is set, cheese is melted and biscuits have cooked all the way through, about 40 minutes. Sprinkle with peanuts and serve with remaining peanut sauce.
Nutrition Facts : Calories 490 calories, Fat 25g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 1013mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 1g fiber), Protein 26g protein.
THAI CHICKEN CASSEROLE
When my family goes out, I can count on someone ordering chicken pad thai. I decided to make an easy version at home. Top it with a sprinkle of peanuts and cilantro. -Sandra Dombek, Camillus, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Whisk together peanut sauce and broth; toss with chicken, coleslaw mix and green onions., Prepare noodles according to package directions; drain and toss immediately with chicken mixture. Transfer to a greased 13x9-in. baking dish. Bake, covered, until heated through, 10-15 minutes. If desired, top with peanuts and cilantro.
Nutrition Facts : Calories 578 calories, Fat 17g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 784mg sodium, Carbohydrate 72g carbohydrate (14g sugars, Fiber 2g fiber), Protein 31g protein.
THAI CHICKEN SATAY CASSEROLE
This is a delicious spicy recipe I found in South Africa Quick & Easy. My family loves it! I use fresh coriander (cilantro). Also, we enjoy spicy food so I throw in an extra Tbs of chilli. Yummy!!
Provided by LauraMac
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Remove and discard chicken bones and skin and place chicken in a casserole. Peel and roughly chop onion and garlic and place in a food processor or blender with chilli, peanuts, salt, pepper and coriander. Whiz to a paste. Heat oil in a frying pan and fry the onion paste for 2-3 minutes until the mixture smells fragrant. Add coconut cream, bring to a boil and pour over the chicken. Cover and bake at 180ºC (350ºF) for about 50 minutes until chicken is cooked.
- Serve with rice.
Nutrition Facts : Calories 750.2, Fat 59.4, SaturatedFat 22.3, Cholesterol 157.9, Sodium 993, Carbohydrate 15.9, Fiber 4.5, Sugar 7, Protein 41.6
MEXI-THAI CHICKEN CASSEROLE
This casserole has a mix between Mexican and Asian flavors! The sauce mixture can be doubled if you are using more chicken pieces. Feel free to add in other ingredients too!
Provided by Kittencalrecipezazz
Categories Chicken Thigh & Leg
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Heat oil in a skillet.
- In a shallow bowl mix together the flour, salt and pepper.
- LIGHTLY coat the chicken legs and thighs in the flour (shake off any excess flour, the chicken should only be very lightly coated!) brown in hot oil on both sides (about 8 minutes per side) transfer to a casserole dish.
- Add in onion and garlic; saute until tender (about 5 minutes).
- Stir in coriander, cumin, ginger, chili sauce, soy sauce and peanut butter; stir for 1 minute.
- Add in coconut milk; stir to blend and simmer for 2 minutes.
- Pour the sauce over the chicken in the casserole.
- Cover with foil and cook for 25 minutes.
- Uncover and continue cooking for about 30 minutes or until the chicken is cooked through and tender.
- Just before serving add in the grated lime zest.
- Serve with cooked rice.
Nutrition Facts : Calories 589.2, Fat 42.9, SaturatedFat 21.9, Sodium 649.3, Carbohydrate 45, Fiber 2.5, Sugar 2.3, Protein 10.5
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