Teriyaki Chicken & Rice Casserole

Teriyaki Chicken & Rice Casserole Recipe

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Tami Prince


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.


★★★★★ 1 vote

20 Min
25 Min


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  • 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


  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.

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About Teriyaki Chicken & Rice Casserole

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

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