Baked Teriyaki Chicken Casserole Recipe
All in one pot, Baked Teriyaki Chicken Casserole recipe is simple and quick. No precooking required and a hit with the whole family.
Servings: 6
Calories: 376kcal
Ingredients
- 1 cup uncooked white rice
- 1 1/2 cup water
- 1 cup chopped broccoli florets
- 1 cup matchstick cut carrots
- 1/2 cup pineapple chunks
- 1 cup chopped snow peas
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground pepper
- 4 boneless, skinless chicken breasts
- 1 cup teriyaki sauce
Instructions
- Preheat oven to 425 degrees.
- Coat a baking dish with cooking spray.
- In the baking dish, stir together the rice, water, broccoli, carrots, pineapple, snow peas, salt and pepper.
- Arrange the chicken on top of the rice mixture and pour the teriyaki sauce evenly over the chicken.
- Transfer the baking dish to the oven and bake for 30-40 minutes or until the chicken is cooked through and the rice has absorbed the liquid.
- Remove the chicken from the baking dish and allow to rest for 5 minutes. Fluff the rice with a fork.
- Slice the chicken across the grain and serve with the rice. Sprinkle with sesame seeds and cilantro, if desired.
Nutrition
Calories: 376kcal | Carbohydrates: 43g | Protein: 38g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 96mg | Sodium: 2233mg | Potassium: 908mg | Fiber: 2g | Sugar: 15g | Vitamin A: 3905IU | Vitamin C: 30.9mg | Calcium: 59mg | Iron: 2.3mg