TERIYAKI CHICKEN CASSEROLE

Teriyaki Chicken Casserole image

Meet your family's new favorite chicken casserole! And it's a breeze to make, too, with chopped veggies, rice, pineapple tidbits and teriyaki sauce.

Provided by My Food and Family

Categories Home

Time 36m

Yield 6 servings, 1 cup each

Number Of Ingredients 10

Ingredients

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 stalks celery, thinly sliced
1/2 cup chopped yellow onions
1/2 cup chopped red peppers
1/4 cup teriyaki sauce, divided
1 can (8 oz.) pineapple tidbits in juice
6 oz. (3/4 of 8 oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
2 cups hot cooked long-grain white rice
1/2 cup chow mein noodles
3 green onions, thinly sliced

Steps:

Heat oven to 375º F.
Cook and stir chicken, celery, yellow onions, peppers and 2 Tbsp. teriyaki sauce in large nonstick skillet on medium heat 5 to 6 min. or until chicken is evenly browned and vegetables are crisp-tender.
Drain pineapple well, reserving 2 Tbsp. juice. Whisk Neufchatel with reserved juice until smooth. Stir into skillet with remaining teriyaki sauce, rice and drained pineapple.
Spoon into 2-qt. casserole sprayed with cooking spray.
Bake 15 to 20 min. or until heated through; top with noodles and green onions.

Nutrition Facts : Calories 290, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g