Chicken Teriyaki casserole

Chicken Teriyaki casserole

Print Recipe
Cook Time 50 minutes
Ingredients Method

Ingredients
  

  • 2 cups Broccoli florets
  • 1 pound Boneless skinless chicken breasts Diced
  • 1 cup sliced carrots
  • 1 teaspoon garlic powder
  • 1 cup uncooked rice
  • 1 tbsp teriyaki sauce
  • 2 cups chicken broth
  • 1 teaspoon olive oil
  • 1 teaspoon onion Powder
  • 1 tbsp sesame seeds Optional
  • 2 tbsp green onions Chopped for garnish.
  • Salt
  • Pepper

Method
 

  1. Preheat your oven to 375 degrees fahrenheit
  2. In a large baking dish, spread the uncooked rice evenly across the bottom
  3. Pour the chicken broth and teriyaki sauce over the rice, stirring to combine
  4. In a skillet over medium heat, add the olive oil and cook the diced chicken until browned on all sides. Season with garlic powder, onion powder, salt and pepper
  5. Add the chicken, broccoli florets, and sliced carrots into the baking dish, spreading everything evenly
  6. Cover with aluminum foil and bake for 40 to 45 minutes or until rice is tender and liquid is absorbed
  7. Remove foil and sprinkle sesame seeds on top if you're using. Bake uncover for five additional minutes
  8. Let sit for 5 minutes before serving. Garnish with chopped green onions