Teriyaki Chicken & Rice Casserole

Teriyaki Chicken & Rice Casserole Recipe

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Tami Prince

By
@tamiprince

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6
Prep:
20 Min
Cook:
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

How to Make Teriyaki Chicken & Rice Casserole

Step-by-Step

  1. Combine chicken and 1/3 cup teriyaki marinade in a large glass bowl; mix well. Refrigerate at least 30 minutes.
  2. 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.
  3. 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.
  4. Bake, covered, until heated through, 25 minutes. Remove from oven. Sprinkle with green onions before serving.

Printable Recipe Card

About Teriyaki Chicken & Rice Casserole

Course/Dish: Chicken Casseroles
Regional Style: Asian
Other Tag: Quick & Easy




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