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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 bottle (11-1/2 ounces) Thai peanut sauce
  • 1 cup chicken broth
  • 3 cups shredded rotisserie chicken
  • 3 cups coleslaw mix
  • 4 green onions, chopped
  • 1 package (14 ounces) thick rice noodles
  • Optional: Chopped peanuts and minced fresh cilantro

Directions

  • 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.
Health Tip: Bump up fiber with 100% whole grain brown rice noodles, which are newer to the market. If you can’t find them, use whole wheat fettuccine.
Nutrition Facts
1-1/3 cups: 578 calories, 17g fat (3g saturated fat), 63mg cholesterol, 784mg sodium, 72g carbohydrate (14g sugars, 2g fiber), 31g protein.

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