teriyaki chicken & rice casserole
(1 RATING)
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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prep time
20 Min
cook time
25 Min
method
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yield
4-6 serving(s)
Ingredients
- 4 - boneless, skinless chicken-breast halves (4-6 oz. each), cubed
- 1/2 cup teriyaki marniade, divided
- 1 tablespoon vegetable oil
- 2 cups cooked rice
- 1 cup thinly sliced celery
- 1 cup thinly sliced carrots
- 1 cup frozen broccoli florets, thawed
- 1 can (8 oz) sliced water chestnuts, drained
- 1 cup chicken stock
- 1/4 - chopped green onion
How To Make teriyaki chicken & rice casserole
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Step 1Combine chicken and 1/3 cup teriyaki marinade in a large glass bowl; mix well. Refrigerate at least 30 minutes.
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Step 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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Step 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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Step 4Bake, covered, until heated through, 25 minutes. Remove from oven. Sprinkle with green onions before serving.
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