teriyaki chicken & rice casserole
(1 rating)
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This recipe comes from "Easy to Bake, Easy to Make" recipe collection. HINT: Never use metal dishes to marinate meat or poultry; acidic ingredients in the marinade can react with the metal and cause on off-flavor.
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(1 rating)
yield
4 -6
prep time
20 Min
cook time
25 Min
Ingredients For teriyaki chicken & rice casserole
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4boneless, skinless chicken-breast halves (4-6 oz. each), cubed
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1/2 cteriyaki marniade, divided
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1 Tbspvegetable oil
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2 ccooked rice
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1 cthinly sliced celery
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1 cthinly sliced carrots
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1 cfrozen broccoli florets, thawed
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1 can(8 oz) sliced water chestnuts, drained
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1 cchicken stock
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1/4chopped green onion
How To Make teriyaki chicken & rice casserole
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1Combine chicken and 1/3 cup teriyaki marinade in a large glass bowl; mix well. Refrigerate at least 30 minutes.
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2Drain chicken, discarding used marinade. Heat oil in medium nonstick skillet over medium heat; add chicken. Cook until chicken is no longer pink, about 5 minutes.
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3Preheat oven to 350F. Coat 11 X 7-inch baking dish lightly with cooking spray. Combine chicken, cooked rice, celery, carrots, broccoli, water chestnuts, chicken stock and remaining teriyaki marinade in a large bowl. Mix well. Spoon into the prepared baking dish.
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4Bake, covered, until heated through, 25 minutes. Remove from oven. Sprinkle with green onions before serving.
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