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Coconut Chicken Casserole

User Rating 2 Star Rating (1 Review)


Coconut adds an exotic flavor to this chicken casserole.

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 15 minutes


  • 2 pounds chicken parts
  • 2 cups diagonally sliced celery (1 inch)
  • 1 medium onion, chopped
  • 1/2 teaspoon ground ginger
  • 2 tablespoons butter or margarine
  • 1 (10.5 ounces) can condensed cream of chicken soup, undiluted
  • 1 (11 ounces) can mandarin oranges, drained
  • 1/4 cup shredded coconut


In a large skillet, melt butter over medium low heat. Add chicken and brown; add celery, onion, and ginger; cook until vegetables are tender. Remove chicken and place skin side down in a shallow baking dish (about 13x9x2-inch). Add soup to skillet; stir to loosen brown bits then pour over chicken. Bake casserole at 375° for 30 minutes. Turn chicken; bake 30 minutes longer. Top with mandarin orange slices and coconut the last 10 minutes of baking time.
This chicken casserole with coconut serves 4.

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User Reviews

Reviews for this section have been closed.

 2 out of 5
Glad I practiced, Member Cookswithchili

Wanted to bring somthing different to a casarole swap, im glad I tried it at home first. Strange combination. It didn't specify if I should get fresh coconut n shred it, or get the sweetened. Dissapointed.

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