Teriyaki Chicken & Rice Casserole
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| Recipe Rating: | |
| Categories: | Chicken, Asian, Quick & Easy |
| Serves: | 4-6 |
| Prep Time: | 20 Min |
| Cook Time: | 25 Min |
Ingredients
| 4 | boneless, skinless chicken-breast halves (4-6 oz. each), cubed |
| 1/2 c | teriyaki marniade, divided |
| 1 Tbsp | vegetable oil |
| 2 c | cooked rice |
| 1 c | thinly sliced celery |
| 1 c | thinly sliced carrots |
| 1 c | frozen broccoli florets, thawed |
| 1 can(s) | (8 oz) sliced water chestnuts, drained |
| 1 c | chicken stock |
| 1/4 | chopped green onion |
Tami Prince
Lightly Salted
San Juan Capistrano, CA (pop. 34,593)
tamiprince
Member Since Mar 2010
Tami's Notes:
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.
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.
Directions
Combine chicken and 1/3 cup teriyaki marinade in a large glass bowl; mix well. Refrigerate at least 30 minutes.
Drain 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.
Preheat 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.
Bake, covered, until heated through, 25 minutes. Remove from oven. Sprinkle with green onions before serving.
Rice is Nice Group