Description
A delicious and easy-to-make casserole, this Teriyaki Chicken Casserole is packed with tender chicken, colorful vegetables, and rice, all topped with melted mozzarella cheese for a comforting meal.
Ingredients
Units
Scale
- 2 cups cooked rice
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup broccoli florets
- 1 cup bell peppers, chopped
- 1 cup carrots, sliced
- 1/2 cup green onions, chopped
- 1 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Cook Chicken: In a large skillet, heat olive oil over medium heat. Add diced chicken and season with garlic powder, ginger powder, salt, and pepper. Cook for 5-7 minutes, until chicken is cooked through and no longer pink.
- Sauté Vegetables: Add broccoli, bell peppers, and carrots to the skillet. Sauté for 3-4 minutes, until vegetables are tender-crisp.
- Combine Mixture: In a large mixing bowl, combine cooked rice, sautéed chicken and vegetables, and teriyaki sauce. Stir to coat everything well.
- Assemble Casserole: Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle shredded mozzarella cheese evenly over the top.
- Bake: Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Serve: Serve immediately.
Notes
- Add Protein: Add some cooked shrimp or tofu for extra protein.
- Make it Spicy: Add a few dashes of sriracha or red pepper flakes for some heat.
- Make it Vegan: Use tofu instead of chicken and dairy-free cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 9g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38
- Fiber: 3g
- Protein: 28g
- Cholesterol: 55mg