Assemble this casserole in just 20 minutes for a dairy-free and vitamin-rich dinner. The coconut milk adds a creamy and sweet flavor that balances out the rich flavors of the vegetables.
Author:Addie Gundry
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Yield:6–8 1x
Category:Entrées
Ingredients
Scale
2 tablespoons olive oil
2 zucchini, sliced
1 (15.25-ounce) can whole kernel corn, drained
1 leek, sliced
1 red bell pepper, sliced
1 (6.3-ounce) box rice pilaf, cooked according to the package directions
5 boneless, skinless chicken breasts, cooked and shredded
1 (13-ounce) can coconut milk
1 teaspoon freshly ground black pepper
Instructions
Preheat the oven to 350 degrees F and lightly coat a 9 x 13-inch baking dish with cooking spray.
In a large skillet, heat the olive oil over medium heat. Add the zucchini, corn, leek, and bell pepper, and sauté for 6 to 8 minutes.
Combine the vegetables, cooked rice, chicken, coconut milk, and pepper and pour into the baking dish. Bake for 35 minutes, until the coconut milk is absorbed. Serve.
