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.
Health Tip: 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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RHmom User ID: 4544905 258757
Reviewed Dec. 28, 2016

"This dish is very good when you make one main modification as suggested by other reviewers. First time I made this, it was very dry after baking. Made it again yesterday and heated the sauce ingredients except for coleslaw mix, added cooked noodles and coleslaw mix, then stirred until well mixed. Now everything is hot and ready to serve. It was great! Leftovers put in fridge are still moist and ready for a quick re-heat. I will now continue to make this recipe many more times!!"

charlenepaugustyn User ID: 3862805 258115
Reviewed Dec. 14, 2016 Edited Dec. 20, 2016

"Thanks I agree with the first review, when I added the cooked noodles, tossed it all together & then baked it, it was really dry. Seemed like it needed more sauce & the baking did nothing but dry it out. It ended up being thrown out, even though we ate a portion of it,

I didn't know how to fix it, to make it better, so out it went. I have never used rice noodles before, they looked great, tasted good, but the rest needed help. Do rice noodles absorb more liquid than regular noodles? Maybe that is the problem! Probably will not make this again. Thanks."

Cook38 User ID: 1584232 255701
Reviewed Oct. 21, 2016

"Tasty dish, not sure after you add the noodles (since they are hot) to the mixture that you really need to dirty a 13x9" pan and bake it for 20 minutes. All that did was kinda dry out the mixture and I like it a bit more saucy. I would just stop at the step after adding noodles, and just serve in bowls. I guess it's a personal preference thing. Also a personal preference thing - the peanuts on top. It was listed as optional in the recipe - I usually like that kind of thing on a Thai dish like this, but here I felt it would have been better without. Very good, though, and would def make again - hubby loved it!! Thank you for sharing, Sandra!"

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