TERIYAKI CHICKEN & RICE CASSEROLE
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.
Provided by Tami Prince @tamiprince
Categories Chicken
Number Of Ingredients 10
Steps:
- 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.
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