Turmeric Chicken and Rice Casserole

4.92 from 132 votes

This easy chicken and rice casserole has a delicious and healthy turmeric twist! It's just what you need for an easy dinner idea loaded with flavor.

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: American

Keyword: chicken and rice, Chicken and Rice Casserole, Turmeric Recipe

Servings: servings

Preheat the oven to 350°F (177°C). Lightly grease a 9x13-inch casserole pan.
Heat the oil in a skillet over medium-high heat. Add the onion and saute for 3 to 4 minutes, until slightly translucent.
Add the garlic, turmeric, salt, pepper, ginger, and cumin, and stir for another 30 seconds. Then add the canned coconut milk and gently stir until there's no longer lumpy coconut milk bits. Transfer the mixture to the casserole pan.
Add the water, rice, carrot, and lime juice to the casserole pan, and stir together.
Nestle the chicken breasts on top of the rice mixture (I like to coat both sides of the chicken breast in the liquid for more flavor). Cover the pan with aluminum foil and bake for 45 to 50 minutes, until the rice is tender and the chicken is cooked through.
Before serving, fluff the rice with a fork, season the chicken with additional salt and pepper, and sprinkle with cilantro.

For those who prefer boneless skinless chicken thighs, simply swap them out! Just note thighs might cook a little faster than chicken breasts, depending on how thick they are.