Thai Chicken Noodle Bake
Creamy Thai chicken noodle bake with coconut milk, chicken, veggies. This easy gluten-free casserole is packed with flavor and an easy dinner.
Servings - 8 servings
Ingredients
- 8 oz. rice noodles
- 15 oz. can coconut cream
- 15 oz. can coconut milk
- 1 tsp ground ginger or grated ginger
- 1 tsp garlic powder or minced garlic
- 3 Tbsp red curry paste
- 16 oz. bag frozen vegetables
- 1 red bell pepper seeded and diced
- 3 large chicken breasts cut into bite size pieces
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 F.
- In a saucepan, whisk together the coconut cream, coconut milk, ginger, garlic and curry paste and bring to bubbling.
- Add the rice noodles in a single layer in the bottom of a 9x13-inch baking dish, spreading them out as much as you can so that they do not clump together. Sprinkle the frozen vegetables and red bell pepper into a single layer, then add the chicken pieces on the top.
- Pour the curry sauce over the top, filling the dish. Gently move the ingredients around to remove any air pockets.
- Bake in the preheated oven for 35 to 40 minutes, or until chicken pieces are cooked through. Let cool slightly before serving. The sauce will thicken as it cools.
- Serve Thai Chicken Noodle Bake as one-dish dinner, or with your favorite side salad.