Teriyaki Chicken Casserole Recipes
TERIYAKI CHICKEN CASSEROLE
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
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
CHICKEN TERIYAKI DUMP DINNER
Toss everything you love about chicken teriyaki -- including the rice -- into a baking dish for a quick and delicious dinner without any extra pots or pans to wash.
Provided by Food Network Kitchen
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Spray a 9-by-13-inch casserole dish with nonstick spray.
- Whisk together the chicken broth, teriyaki sauce, soy sauce, sesame oil, ginger, garlic and 2 teaspoons salt in a medium bowl until combined. Add the chicken and stir to coat.
- Spread the rice evenly in the bottom of the prepared dish. Pour in the teriyaki mixture, scattering the chicken evenly. Scatter the onion, broccoli and bell pepper evenly over the top.
- Cover with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the juices have thickened and the chicken is cooked through, about 10 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture.
- Top with sliced scallions.
TERIYAKI CHICKEN CASSEROLE
Teriyaki gets a creamy twist in this wonderful baked chicken dish, thanks to PHILADELPHIA Original Cooking Creme.
Provided by Allrecipes Member
Time 36m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees 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. Stir in cooking creme, remaining teriyaki sauce, rice and 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 292 calories, Carbohydrate 29.7 g, Cholesterol 63.1 mg, Fat 9.2 g, Fiber 1.5 g, Protein 21.5 g, SaturatedFat 4.1 g, Sodium 754.4 mg, Sugar 8.6 g
TERIYAKI CHICKEN
I found this on another recipe website...it's really easy, fairly inexpensive (I had all the ingredients at home already) and the leftovers are super! I really hope you enjoy! I serve with Shortcut Sticky Rice, Recipe #105013. The cooking time does not include the marinating time of 2-3 hours. Hint: I made the 2nd batch of marinade right before I cooked the chicken.
Provided by Troop Angel
Categories Healthy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine water, soy sauce, brown sugar, garlic and ginger.
- Whisk to mix well.
- Marinate chicken in half of sauce 2-3 hours, turning once.
- Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken).
- Cool this mixture to room temperature.
- Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade.
- Stir fry chicken in vegetable oil until chicken in almost done.
- Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed.
- Serve over hot rice with cooled teriyaki sauce.
TERIYAKI CHICKEN CASSEROLE
Teriyaki gets a creamy twist in this wonderful baked chicken dish, thanks to PHILADELPHIA Original Cooking Creme.
Provided by Allrecipes Member
Time 36m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees 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. Stir in cooking creme, remaining teriyaki sauce, rice and 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 292 calories, Carbohydrate 29.7 g, Cholesterol 63.1 mg, Fat 9.2 g, Fiber 1.5 g, Protein 21.5 g, SaturatedFat 4.1 g, Sodium 754.4 mg, Sugar 8.6 g
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- Preheat the oven to 350 degrees F. Lightly coat a 9x13-inch (3-quart) casserole dish with cooking spray. If necessary, cook the brown rice.
- In a small saucepan over medium heat, combine the soy sauce, 1/2 cup water, rice vinegar, honey, brown sugar, garlic, and ginger. Cover and bring to a boil. Once boiling, remove the lid and cook for 1 minute, stirring constantly. While you wait for the sauce to boil, whisk the cornstarch and 2 tablespoons of water together in a small bowl to create a slurry. Once the sauce is boiling, add the slurry, then stir to combine. Cook for 1 additional minute, until the sauce begins to thicken. Remove from heat.
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