Teriyaki Chicken & Rice Casserole
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.
4boneless, skinless chicken-breast halves (4-6 oz. each), cubed
1/2 cteriyaki marniade, divided
1 Tbspvegetable oil
2 ccooked rice
1 cthinly sliced celery
1 cthinly sliced carrots
1 cfrozen broccoli florets, thawed
1 can(s)(8 oz) sliced water chestnuts, drained
1 cchicken stock
1/4chopped green onion
How to Make Teriyaki Chicken & Rice Casserole
- 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.