Thai Chicken Casserole Recipe
Thai Chicken Casserole Recipe photo by Taste of Home
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Thai Chicken Casserole Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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
  • Chopped peanuts and minced fresh cilantro, optional

Nutritional Facts

1-1/3 cups: 578 calories, 17g fat (3g saturated fat), 63mg cholesterol, 784mg sodium, 72g carbohydrate (14g sugars, 2g fiber), 31g protein.


  1. Preheat oven to 400°. Whisk together peanut sauce and broth; toss with chicken, coleslaw mix and green onions.
  2. 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. Yield: 6 servings.
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.
Originally published as Thai Chicken Casserole in Simple & Delicious October/November 2016

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