Chicken casseroles make weeknight dinners simple because you can prep them ahead and bake when ready. These recipes focus on creamy chicken versions that use pantry staples and minimal steps. You will find options that work for different family sizes and tastes. Each one keeps the process straightforward without extra equipment or long ingredient lists. They deliver reliable results for busy evenings when you need something warm and filling.
Helpful Tips Before You Start
These tips will help you get creamy results and smooth weeknight prep with chicken casseroles.
Use Pre-Cooked Chicken
Rotisserie or leftover roasted chicken shreds quickly and stays moist during baking. Raw chicken can release extra liquid that thins the sauce.
Keep the Sauce Thick
Use full-fat cream cheese or condensed soup and measure liquids carefully. Too much broth or milk will make the finished casserole runny.
Layer Ingredients Evenly
Spread the chicken and vegetables in a single layer before adding the sauce. This helps every bite stay creamy instead of dry in spots.
Bake Covered First
Cover the dish for the first half of baking to trap steam, then uncover for the last 10 minutes to brown the top without drying the filling.
Classic Creamy Chicken Noodle Casserole
This casserole combines tender chicken, soft egg noodles, and a rich creamy sauce into one easy bake. It works well for busy weeknights when you want a filling meal with little hands-on time.
The dish has a mild, comforting flavor with a cheesy top and a slight crunch from the breadcrumb layer. It feels like a homemade version of the classic chicken noodle soup in casserole form.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 2 cups cooked shredded chicken
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13 baking dish.
- Cook the egg noodles in a large pot of boiling water until just tender, then drain and return them to the pot.
- Stir the cream of chicken soup, sour cream, salt, and pepper into the noodles until evenly coated.
- Add the shredded chicken and frozen peas, then mix everything together.
- Spread the mixture into the prepared baking dish and sprinkle the shredded cheddar cheese evenly over the top.
- Toss the breadcrumbs with the melted butter and scatter them over the cheese layer.
- Bake for 25 to 30 minutes until the casserole is hot and the topping is golden.
Extra Tips
Use rotisserie chicken to cut down on prep. If you want a lighter sauce, swap half the sour cream for milk. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce. Avoid freezing this version, as the sour cream can separate.Course: Main Course Cuisine: American Equipment: Large Pot, Mixing Bowl, 9×13 Baking Dish
Cheesy Chicken and Wild Rice Casserole
This casserole brings together nutty wild rice and tender chicken in a creamy sauce that bakes under a layer of melted cheese. It works well on busy evenings when you want a filling meal with little hands-on time after the initial prep.
The finished dish has a hearty texture from the rice and a rich, savory flavor from the cheese and soup base.
Serves 4 people.
Ingredients
- 1 cup uncooked wild rice blend
- 2 cups shredded cooked chicken
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup milk
- 2 cups shredded cheddar cheese, divided
- 1 small onion, diced
- 8 oz mushrooms, sliced
- 2 tbsp butter
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the wild rice blend in a medium saucepan according to package directions until tender, then drain any excess liquid and set aside.
- Melt the butter in a large skillet over medium heat. Add the diced onion and sliced mushrooms and cook until the onion softens and the mushrooms release their liquid.
- In a large mixing bowl, stir together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
- Add the cooked wild rice, shredded chicken, sautéed onion and mushrooms, and 1 cup of the shredded cheddar cheese to the bowl. Stir until everything is evenly coated.
- Transfer the mixture to a greased 9×9-inch baking dish and spread it into an even layer. Sprinkle the remaining 1 cup of cheddar cheese over the top.
- Bake at 350°F for 25 to 30 minutes until the cheese is melted and the edges are bubbling. Let the casserole rest for 5 minutes before serving.
Extra Tips
Use a store-bought rotisserie chicken to cut down on prep. The wild rice keeps its slight chew even after baking, so avoid overcooking it in the first step. Leftovers reheat well in the microwave with a splash of milk stirred in to loosen the sauce.Course: Main Course Cuisine: American Equipment: Medium saucepan, Large skillet, Mixing bowl, 9×9 baking dish
Creamy Tuscan Chicken Pasta Bake
This creamy Tuscan chicken pasta bake brings together tender chicken, sun-dried tomatoes, and fresh spinach in a rich sauce that clings to every piece of pasta. It works well for busy weeknights when you want something hearty without much fuss, and the baked cheese topping gives it a golden finish that feels special enough for guests.
The flavor leans savory with garlic and Italian herbs, while the texture stays creamy inside with a slightly crisp edge from the oven. Spinach adds a little freshness that balances the richness, making each bite satisfying but not heavy.
Serves 4 people.
Ingredients
- 8 oz penne pasta
- 1 lb boneless skinless chicken breast, cut into bite-size pieces
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp Italian seasoning
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish. Cook the penne in a large pot of salted boiling water until al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until lightly browned and cooked through, about 6-7 minutes.
- Stir in the minced garlic, sun-dried tomatoes, and Italian seasoning. Cook for 1 minute until fragrant.
- Add the fresh spinach and cook until just wilted. Pour in the heavy cream and chicken broth, then stir in the grated Parmesan until the sauce is smooth.
- Combine the cooked pasta with the sauce in the skillet, mixing well so everything is coated. Transfer the mixture to the prepared baking dish and sprinkle the shredded mozzarella evenly over the top.
- Bake for 20 minutes until the cheese is melted and beginning to brown. Let it rest for 5 minutes before serving.
Extra Tips
If you prepare the dish ahead, assemble everything up to the baking step, cover, and refrigerate for up to one day before baking. Add an extra splash of broth when reheating leftovers to loosen the sauce, since the pasta continues to absorb liquid as it sits.Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×13 baking dish
Mexican Creamy Chicken Enchilada Casserole
This Mexican Creamy Chicken Enchilada Casserole layers shredded chicken with a rich cream cheese and sour cream base, all wrapped in soft tortillas and mild enchilada sauce. It comes together quickly for weeknight meals when you want a filling dish that still feels a little special. The result is a baked casserole with creamy texture, gentle spice, and plenty of melted cheese throughout.
The flavors stay balanced so the heat does not overpower the creaminess. Corn tortillas hold their shape without turning soggy, and the whole thing slices cleanly once it rests after baking.
Serves 4 people.
Ingredients
- 2 cups cooked shredded chicken
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 teaspoon ground cumin
- 1 can (10 ounces) red enchilada sauce
- 6 corn tortillas, cut into strips
- 2 cups shredded cheddar cheese
- 2 tablespoons sliced green onions
Instructions
- Preheat the oven to 350°F. In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, and cumin until evenly mixed.
- Spread a few spoonfuls of enchilada sauce across the bottom of a 9×9-inch baking dish.
- Arrange half the tortilla strips over the sauce, then spread half the chicken mixture on top. Drizzle half the remaining sauce over the chicken and sprinkle with half the cheese. Repeat the layers once more, ending with the last of the cheese.
- Bake uncovered for 25 to 30 minutes until the cheese is melted and the edges bubble.
- Remove from the oven and scatter the sliced green onions over the top before serving.
Extra Tips
Let the casserole sit for five minutes after baking so the layers set and slices hold together better. Rotisserie chicken works well here and keeps the prep short. Leftovers reheat nicely in the microwave with a splash of extra enchilada sauce to restore creaminess.Course: Main Course Cuisine: Mexican Equipment: 9×9 baking dish, Mixing bowl, Oven
Creamy Mushroom and Thyme Chicken Casserole
This recipe combines tender pieces of chicken with earthy mushrooms in a light thyme cream sauce. It works well for weeknight dinners when you want something warm and filling that mostly cooks in one pan before going into the oven.
The finished casserole has a silky texture with gentle herb flavor that tastes good served over rice or with bread to soak up the sauce.
Serves 4 people.
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 8 ounces cremini mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons butter
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×13 baking dish.
- Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until lightly browned on all sides, about 5 minutes. Remove the chicken to a plate.
- Add the remaining tablespoon of butter to the same skillet. Add the onion and mushrooms and cook until the mushrooms release their liquid and start to brown, about 6 minutes.
- Stir in the garlic and thyme and cook for 1 minute until fragrant.
- Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer and cook for 3 minutes to thicken slightly.
- Return the chicken to the skillet and stir to coat everything in the sauce. Transfer the mixture to the prepared baking dish.
- Bake for 20 minutes until the sauce is bubbling and the chicken is cooked through.
Extra Tips
For a thicker sauce, let the finished casserole rest for 5 minutes before serving. Leftovers reheat well in a covered skillet over low heat with a splash of broth to loosen the cream. If fresh thyme is unavailable, use 1/2 teaspoon dried thyme added with the garlic.Course: Main Course Cuisine: American Equipment: Large Skillet, 9×13 Baking Dish, Oven
Buffalo Ranch Chicken Casserole with Celery
This casserole blends spicy buffalo sauce with cool ranch seasoning in a creamy base that coats tender chicken. Chopped celery adds a fresh crunch that keeps each bite interesting. It works well for weeknight family meals when you want something filling without much effort.
Serves 4 people.
Ingredients
- 3 cups cooked shredded chicken
- 1 cup chopped celery
- 8 oz cream cheese, softened
- ½ cup buffalo sauce
- 1 packet ranch seasoning mix
- 1½ cups shredded cheddar cheese, divided
- ¼ cup milk
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 baking dish.
- In a large mixing bowl, combine the softened cream cheese, buffalo sauce, ranch seasoning mix, and milk. Stir until the mixture is smooth and creamy.
- Add the shredded chicken and chopped celery to the bowl. Mix until the chicken and celery are evenly coated.
- Fold in 1 cup of the shredded cheddar cheese.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining ½ cup of cheddar cheese over the top.
- Bake for 25 minutes, or until the cheese is melted and the edges are bubbly.
Extra Tips
Add the celery right before mixing so it keeps some crunch after baking. Leftovers store well in the fridge for up to three days and reheat nicely in the microwave with a splash of milk to loosen the sauce.
Course: Main Course Cuisine: American Equipment: Oven, 9×9 Baking Dish, Mixing BowlLemon Artichoke Chicken Casserole with Potatoes
This casserole combines tender chicken and potatoes in a creamy lemon sauce with tangy artichokes. It works well for busy weeknights when you want a complete meal with minimal effort. The finished dish has a bright citrus note that balances the rich sauce and soft potato texture.
Serves 4 people.
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 4 medium Yukon gold potatoes, cut into 1-inch cubes
- 1 (14-ounce) can artichoke hearts, drained and quartered
- Zest and juice of 1 lemon
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
- Add the minced garlic and cook for 1 minute more. Remove the skillet from heat.
- In a large mixing bowl, stir together the sour cream, lemon zest, lemon juice, oregano, salt, and pepper until smooth.
- Add the browned chicken, potato cubes, and artichoke hearts to the bowl. Toss until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the Parmesan cheese over the top.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 15 minutes longer, until the potatoes are tender and the top is lightly golden.
Extra Tips
For the best texture, cut the potatoes into even cubes so they cook at the same rate as the chicken. You can assemble the entire casserole up to a day ahead and keep it covered in the refrigerator before baking. Leftovers reheat well in a 350°F oven with a splash of broth stirred in to loosen the sauce.Course: Main Course Cuisine: Mediterranean Equipment: Large skillet, 9×13 baking dish, Mixing bowl
Creamy Chicken Florentine with Spinach
This casserole brings together tender pieces of chicken and wilted spinach in a rich cream sauce. It bakes into a simple one-dish meal that feels special enough for guests yet easy enough for weeknights.
The finished dish has a smooth texture with a light cheesy top and subtle garlic notes throughout. Spinach adds color and freshness without overpowering the creamy base.
Serves 4 people.
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into bite-size pieces
- 10 ounces fresh spinach
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 small onion, diced
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F. Grease a 9×13 inch baking dish and set it aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic. Cook for 2 minutes until the onion softens.
- Add the chicken pieces to the skillet. Season with salt, pepper, and nutmeg. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is no longer pink.
- Stir in the fresh spinach a handful at a time. Cook until it wilts, about 3 minutes.
- Add the cream cheese and heavy cream to the skillet. Stir until the cream cheese melts and the mixture forms a smooth sauce. Remove from heat and stir in the Parmesan cheese.
- Transfer the mixture to the prepared baking dish. Sprinkle the mozzarella cheese evenly over the top.
- Bake for 20 minutes until the cheese is melted and the edges are bubbly. Let it rest for 5 minutes before serving.
Extra Tips
For the smoothest sauce, make sure the cream cheese is fully softened before adding it. If you assemble the casserole earlier in the day, cover and refrigerate it, then add 10 extra minutes to the bake time. Leftovers reheat well in the microwave with a splash of milk stirred in to loosen the sauce.Course: Main Course Cuisine: Italian Equipment: Large Skillet, 9×13 Inch Baking Dish, Oven
Southern Creamy Chicken and Biscuit Casserole
This casserole combines shredded chicken in a creamy sauce with frozen vegetables and fluffy biscuits baked on top. It offers a simple way to get a Southern-style meal on the table with minimal effort.
It suits busy weeknights or casual family gatherings when you want something warm and filling. The rich sauce soaks into the tender chicken while the biscuits turn golden and crisp on the surface.
Serves 4 people.
Ingredients
- 2 cups cooked shredded chicken
- 1 (10.5-ounce) can cream of chicken soup
- 1/2 cup milk
- 1 cup frozen peas and carrots
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 (8-count) can refrigerated biscuits
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 inch baking dish. In a mixing bowl, stir together the shredded chicken, cream of chicken soup, milk, frozen peas and carrots, thyme, and black pepper until evenly combined.
- Spread the chicken mixture into the prepared baking dish in an even layer.
- Open the can of biscuits and arrange all eight biscuits on top of the chicken mixture, spacing them slightly apart.
- Bake for 25 to 30 minutes until the biscuits are golden brown and the filling bubbles around the edges. Let the casserole rest for 5 minutes before serving.
Extra Tips
Frozen vegetables go straight into the bowl without thawing. For a richer sauce, swap the milk for half-and-half. Leftovers keep in the refrigerator up to three days and reheat well in a 350°F oven to keep the biscuits from turning soggy.Course: Main Course Cuisine: American Equipment: Mixing Bowl, 9×9 Baking Dish
Pesto Chicken and Sun-Dried Tomato Casserole
This casserole pairs tender chicken with bright pesto and chewy sun-dried tomatoes inside a rich cream sauce. It works well for weeknight family meals when you want something hearty that still feels a little different from plain pasta bakes.
The finished dish has a creamy texture with pockets of melted cheese and a light herbal note from the pesto that keeps the flavors balanced.
Serves 4 people.
Ingredients
- 2 cups shredded cooked chicken
- 8 ounces penne pasta
- 1 cup prepared basil pesto
- ½ cup chopped sun-dried tomatoes
- 1½ cups heavy cream
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Cook the penne in a large pot of salted boiling water until al dente, then drain and return it to the pot.
- Add the shredded chicken, pesto, sun-dried tomatoes, heavy cream, garlic, 1 cup of the mozzarella, the Parmesan, and a pinch of salt and pepper to the pot with the pasta.
- Stir everything until evenly combined, then spread the mixture into the prepared baking dish.
- Sprinkle the remaining 1 cup of mozzarella over the top.
- Bake for 25 to 30 minutes until the sauce is bubbling and the cheese on top is lightly golden.
Extra Tips
If the sauce seems a little thick after mixing, add a splash more cream before baking. Leftovers store well in the fridge for three days and reheat best with a tablespoon of cream stirred in to loosen the sauce.Course: Main Course Cuisine: Italian Equipment: Large Pot, Mixing Bowl, Baking Dish
Creamy Bacon and Pea Chicken Casserole
This casserole combines tender chicken pieces with smoky bacon and sweet peas in a rich, creamy sauce. It works well for weeknight dinners when you need a filling meal that comes together without much fuss.
The bacon adds crisp texture and savory depth while the peas bring a pop of color and freshness. A simple cheese topping melts into a golden layer that holds everything together.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 8 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 cups cooked egg noodles
- 1 cup sour cream
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Cook the chopped bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving about 1 tablespoon of drippings in the pan.
- Add the chicken pieces to the skillet and cook until lightly browned on all sides. Stir in the diced onion and minced garlic and cook for 2 minutes more.
- Remove the skillet from the heat. Stir in the sour cream, chicken broth, salt, and pepper until the mixture is smooth.
- Add the cooked egg noodles, frozen peas, and most of the cooked bacon. Stir gently until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the shredded cheddar cheese over the top and scatter the remaining bacon pieces across the cheese.
- Bake for 20 minutes until the cheese is melted and the edges are bubbling. Let the casserole rest for 5 minutes before serving.
Extra Tips
Stir the peas in while they are still frozen so they stay bright and firm rather than turning mushy. If you prepare the dish ahead, assemble everything up to the baking step, cover it, and refrigerate for up to one day. Add an extra splash of broth when reheating leftovers to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large Skillet, 9×13 Baking Dish, Mixing Bowl
Chicken Tetrazzini with Sherry Cream Sauce
This casserole turns leftover chicken into a creamy pasta bake with mushrooms and a sherry-spiked sauce. The dish comes together in one skillet before it goes into the oven, making it a reliable choice for busy evenings when you want minimal cleanup.
The finished casserole has tender noodles coated in a smooth, lightly nutty cream sauce with bits of savory chicken and mushrooms throughout. A cheese topping browns nicely on top while the center stays moist and rich.
Serves 4 people.
Ingredients
- 8 ounces spaghetti
- 2 cups shredded cooked chicken
- 8 ounces sliced cremini mushrooms
- 1/2 cup dry sherry
- 1 cup heavy cream
- 1 cup chicken broth
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9-inch baking dish. Cook the spaghetti in a large pot of salted boiling water until just al dente, then drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- Sprinkle the flour over the mushrooms and stir for 1 minute to form a roux. Slowly pour in the sherry while stirring, then add the chicken broth and heavy cream.
- Bring the sauce to a gentle simmer and cook until it thickens enough to coat the back of a spoon, about 4 minutes. Stir in the salt, pepper, and Parmesan cheese until smooth.
- Add the shredded chicken and cooked spaghetti to the skillet. Toss everything until the pasta and chicken are evenly coated with the sauce.
- Transfer the mixture to the prepared baking dish. Sprinkle the mozzarella evenly over the top.
- Bake for 20 minutes until the cheese is melted and the edges are bubbling. Let the casserole rest for 5 minutes before serving.
Extra Tips
Use rotisserie chicken to cut down on prep. If the sauce thickens too much while it sits, stir in a splash of broth before baking. Leftovers reheat well in a covered dish at 350°F with a little extra cream stirred in to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large Pot, Large Skillet, 9×9-inch Baking Dish
Coconut Curry Creamy Chicken Casserole
This coconut curry creamy chicken casserole brings together tender chicken and a rich coconut sauce with warm curry spices. It is an easy one-dish meal that works well for weeknight dinners when you want something comforting yet a little different from plain casseroles.
The finished dish has a silky texture from the coconut milk and a gentle heat that balances nicely with rice and vegetables. Everything bakes together so the flavors meld without extra steps.
Serves 4 people.
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 2 cups cooked jasmine rice
- 1 red bell pepper, thinly sliced
- 2 cups fresh spinach
- 1/2 teaspoon salt
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Preheat the oven to 375 degrees F. Lightly grease a 9×13 inch baking dish and set it aside.
- Heat the vegetable oil in a large skillet over medium heat. Add the chicken pieces and cook for 5 to 6 minutes until lightly browned on all sides. Remove the chicken to a plate.
- In the same skillet, add the onion, garlic, and ginger. Cook for 3 minutes until the onion softens. Stir in the red curry paste and cook for 1 minute more.
- Pour in the coconut milk and chicken broth. Add the salt and stir well. Return the chicken to the skillet and simmer for 5 minutes.
- Remove the skillet from the heat. Stir in the cooked rice, red bell pepper, and spinach until everything is evenly combined.
- Transfer the mixture to the prepared baking dish. Bake uncovered for 20 minutes until the edges are bubbly.
- Remove from the oven and let it rest for 5 minutes. Sprinkle with chopped cilantro and serve with lime wedges.
Extra Tips
Use full-fat coconut milk so the sauce stays creamy after baking. If your curry paste is very spicy, start with 2 tablespoons and taste before adding the rice. Leftovers reheat well in a covered dish with a splash of broth to loosen the sauce.Course: Main Course Cuisine: Asian Equipment: Large skillet, 9×13 baking dish, Wooden spoon
