Thai Chicken Casserole Recipes

CHICKEN PAD THAI CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix eggs, brown sugar, chili garlic sauce and fish sauce; stir in chicken, cabbage and carrot.
• In 1-quart microwavable bowl, mix broth, soy sauce and butter. Microwave uncovered on High 4 to 6 minutes or until steaming. Add noodles to baking dish, pulling apart to spread evenly in dish. Pour broth mixture over noodles; let stand 2 minutes. Using tongs, carefully turn noodles, and spread in even layer.
• Pour chicken mixture over noodle mixture, and spread evenly to cover noodle mixture; cover with foil. Bake 30 minutes.
• Stir noodle mixture, then replace foil and bake 7 to 10 minutes longer or until chicken is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Top with peanuts, green onions and cilantro. Serve with lime wedges.

SPICY THAI RED CURRY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Coat a 9-by-13-inch pan with cooking spray.
• Evenly scatter the chicken, broccoli, rice, red pepper and onion in the pan. In a bowl, whisk together the coconut milk, broth, curry paste, fish sauce, brown sugar and lime juice. Pour the mixture over the ingredients in the pan. Bake until the rice is cooked and most of the liquid is absorbed, 45 to 50 minutes. Sprinkle with the chopped peanuts and cilantro before serving.

THAI PEANUT CHICKEN CASSEROLE

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.

THAI CHICKEN CASSEROLE

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.

AUTHENTIC THAI BASIL CHICKEN (VERY EASY AND FAST)

Steps:

• Heat oil in a wok or large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 30 seconds. Add chicken; cook and stir until no longer pink, about 5 minutes. Stir in oyster sauce, soy sauce, and sugar. Stir in chile peppers. Pour in water. Cook until slightly thickened, 3 to 5 minutes. Stir in basil before serving.

MEXI-THAI CHICKEN CASSEROLE

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.

THAI CHICKEN SATAY CASSEROLE

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.

SPICY COCONUT CHICKEN CASSEROLE

Steps:

• In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).
• To pot, add coconut milk, broth, 1/2 cup water, and curry paste; bring to a boil, and stir in rice. Add chicken (with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, 15 minutes.
• Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lemon wedges on the side.

SPICY ASIAN CHICKEN AND NOODLE CASSEROLE

Steps:

• Heat oven to 350°. Spray 2-quart casserole with cooking spray.
• Cook peanut sauce, broth, peanut butter, frozen vegetables and stir-fry noodles in 3-quart saucepan over medium-high heat 5 to 7 minutes, stirring frequently, until hot. Stir in chicken. Spoon into casserole.
• Mix chow mein noodles and peanuts; sprinkle over chicken mixture. Bake uncovered about 30 minutes or until mixture is hot. Let stand 5 minutes.

OVEN-BAKED THAI CHICKEN RICE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.
• Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.