This Hawaiian Chicken and Rice Casserole is a comforting, slightly sweet, and savory one-dish meal that brings tropical flavors to your dinner table. It combines tender chicken, creamy coconut, juicy pineapple, crunchy water chestnuts and almonds, melty cheddar, and crisp chow mein noodles for texture. The recipe is built around simple pantry ingredients and comes together with straightforward steps, making it perfect for weeknights or when you want a crowd-pleasing casserole with minimal fuss.

Why you'll love this dish

Balanced flavors. Sweet pineapple and creamy coconut milk offset the savory chicken and cheddar.
Great textures. Soft rice and chicken contrast with crunchy water chestnuts, almonds, and chow mein noodles.
Make-ahead friendly. Assemble, refrigerate, and bake later for hands-off convenience.
Comforting and familiar. It tastes hearty enough for family dinners but special enough for guests.

Ingredients

Use these exact amounts for consistent results. The ingredient names and quantities are taken directly from the source list to ensure the recipe works as intended.

1 ½ cups uncooked rice
13.5 ounces coconut milk (1 can)
20 ounces pineapple chunks (1 can) – drained, cut into smaller pieces
10.75 ounces cream of chicken soup (1 can)
8 ounces water chestnuts (1 can) – drained and diced
3 cups cooked chicken – diced or shredded
6 green onions – thinly sliced
¾ cups sliced almonds
8 ounces shredded cheddar cheese – divided
2 cups chow mein noodles

Make sure the ingredients meet your preferences

The recipe as written uses commonly available ingredients. If you prefer, substitute shredded or diced chicken from a roasted bird you enjoy. All dairy items can be replaced with suitable alternatives if you follow a dairy-free approach, but the specified amounts of cheddar and coconut milk will produce the intended creaminess and flavor profile.

Equipment

9×13-inch baking dish (or similar casserole pan)
Large mixing bowl
Spoon or spatula for stirring
Measuring cups and spoons
Knife and cutting board

Before you begin

Preheat your oven to 350°F (175°C). Lightly grease your 9×13-inch baking dish so the casserole won’t stick and cleaning up is easier. Have your cooked chicken prepared—diced or shredded—so assembly moves quickly.

Step-by-step instructions

Below are clear, numbered steps that follow the original ordering and ingredient list precisely. These directions are rewritten for clarity while keeping ingredient amounts unchanged.

Rinse the rice briefly under cold water to remove excess starch, then drain. Place the 1 ½ cups uncooked rice into a bowl or measuring cup and set aside.
In a large mixing bowl, combine the 13.5 ounces coconut milk (from one can) and the 10.75 ounces cream of chicken soup (one can). Whisk or stir until the soup is fully incorporated into the coconut milk and the mixture is smooth.
Add the drained 20 ounces pineapple chunks (one can), cut into smaller pieces, to the coconut milk and soup mixture. Stir gently to distribute the pineapple evenly throughout the liquid base.
Stir in the 8 ounces diced water chestnuts (one can), drained. The water chestnuts add a crisp bite that contrasts nicely with the softer elements of the casserole.
Add the 3 cups cooked chicken (diced or shredded) to the bowl. Fold the chicken into the coconut-pineapple-soup mixture so the pieces are evenly coated.
Next, add the 6 thinly sliced green onions and the ¾ cups sliced almonds into the mixture. Stir to combine these ingredients evenly; the onions bring a fresh oniony note and the almonds contribute additional crunch.
Pour the 1 ½ cups uncooked rice into the combined mixture. Stir thoroughly so each grain of rice is moistened with the coconut milk and soup mixture and distributed throughout the other ingredients.
Transfer the entire mixture into the prepared 9×13-inch baking dish, spreading it into an even layer.
Sprinkle 6 ounces of the 8 ounces shredded cheddar cheese evenly over the top of the casserole. Reserve the remaining 2 ounces for the final topping later in the bake.
Cover the baking dish tightly with aluminum foil and place it in the preheated 350°F (175°C) oven. Bake covered for 40 minutes to allow the rice to absorb liquid and begin cooking through.
After 40 minutes, carefully remove the foil. Stir the casserole gently to redistribute any pockets of liquid and ensure even cooking. If some rice appears above the liquid, press it down gently so it remains submerged.
Sprinkle the reserved 2 ounces shredded cheddar cheese evenly over the top of the casserole, followed by the 2 cups chow mein noodles. The noodles will provide a crunchy topping layer once baked.
Return the uncovered casserole to the oven and bake an additional 10–15 minutes, or until the cheese is melted, the chow mein noodles are toasted, and the rice is tender when sampled with a fork.
Remove the casserole from the oven and allow it to rest for 5–10 minutes before serving. This rest time helps the casserole set and makes it easier to portion.
Garnish with any additional thinly sliced green onions or a few extra almonds if desired, then scoop and serve warm.

Make-ahead and storage tips

To make ahead: Assemble the casserole up to the point of adding the final 2 ounces shredded cheddar and chow mein noodles. Cover and refrigerate for up to 24 hours. When ready to bake, remove from the refrigerator, add the reserved cheese and noodles, then bake according to the timing above (you may need to add a few extra minutes since the dish will be cold).
Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave until warmed through. For larger portions, reheat in a 350°F oven covered with foil for 15–20 minutes, or until heated through.

Variations and serving suggestions

Feel free to adapt this Hawaiian Chicken and Rice Casserole to suit your tastes or what you have on hand:

For extra color, fold in diced bell pepper or frozen peas with the rice before baking.
For a nuttier crunch, lightly toast the sliced almonds before adding them to the mixture.
If you prefer less sweetness, reduce the pineapple to 10 ounces or drain it thoroughly and pat dry before adding.
Serve with a crisp green salad or steamed vegetables to round out the meal.

Notes on texture and doneness

The rice should be tender and fully cooked once the casserole finishes baking; if your rice variety tends to take longer, you can partially cook it before assembly to ensure a perfectly tender result. The coconut milk and cream of chicken soup provide enough moisture to cook the rice in the casserole format, but stirring after the initial covered baking helps distribute moisture and promote even cooking.

Frequently asked questions

Can I use brown rice? Yes, but brown rice requires a longer cooking time and more liquid. If using brown rice, par-cook it or adjust liquid and baking time accordingly.

Can I make this dairy-free? Yes. Replace the shredded cheddar with a dairy-free cheese alternative of similar melting ability. The coconut milk already contributes significant creaminess.

How do I know when the rice is done? Taste a small spoonful in the center of the casserole; the rice should be tender and not hard in the center. If it still has a firm bite, cover and bake in 5–10 minute increments, checking periodically.

Final thoughts

This Hawaiian Chicken and Rice Casserole is a satisfying, crowd-pleasing dish with a delightful mix of sweet and savory flavors and varied textures. It's easy to assemble, stores well, and reheats beautifully—making it a practical choice whether you're feeding a family or bringing a dish to a potluck. Give it a try on a busy weeknight or when you want a nostalgic, island-inspired meal with minimal effort.

Enjoy your dinner!