Description
A comforting casserole featuring tender chicken smothered in teriyaki sauce, fluffy rice, and vibrant vegetables, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup broccoli florets
- 1 cup bell peppers, diced (red or green)
- 1 cup carrots, thinly sliced
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1 cup shredded cheese (mozzarella or cheddar)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Green onions for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Drizzle olive oil in a large skillet over medium heat and add broccoli, bell peppers, and carrots. Sauté for about 5-7 minutes until slightly tender.
- Introduce the shredded chicken and teriyaki sauce into the skillet. Stir until well-coated and heated through.
- Combine the cooked rice with the sautéed chicken and vegetables in a large mixing bowl. Mix thoroughly.
- Transfer the mixture into a greased 9×13-inch baking dish and spread it evenly. Sprinkle cheese over the top.
- Cover with aluminum foil and bake for about 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Allow to cool for a few minutes, then garnish with sliced green onions.
Notes
For a healthier option, swap regular rice for quinoa or cauliflower rice and use grilled chicken breast or a vegetarian substitute.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 60mg