Teriyaki Chicken Rice Casserole with Broccoli
A baked casserole of diced chicken, rice, broccoli, and carrots in teriyaki sauce, topped with melted mozzarella and green onions.
Equipment
- Large mixing bowl
- Casserole dish
- Aluminum foil
- Instant read thermometer
Ingredients
Main Ingredients
- 16 oz boneless skinless chicken breasts cut into small cubes
- 2 cup cooked white rice
- 1 cup broccoli florets small
- ½ cup sliced carrots thin slices
- 1 cup teriyaki sauce
- 1 cup shredded mozzarella cheese about 4 oz
- 2 tbsp sliced green onions
- ¼ tsp ground black pepper
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F. Lightly grease a casserole dish.
- Mix. Stir the chicken, rice, broccoli, carrots, teriyaki sauce, and pepper together in a large bowl.
- Bake covered. Pour into the dish, cover with foil, and bake for 20 minutes.
- Top. Remove the foil and scatter the mozzarella and green onions over the surface.
- Finish. Bake 10 minutes more until the cheese melts and the chicken reaches 165 degrees F. Rest for 5 minutes.
Notes
Substitutions: Use shredded cheddar or a cheese blend in place of mozzarella. Peas or snap peas can replace the broccoli.
Tips: Cut the chicken evenly and check for 165 degrees F.
Storage: Refrigerate for up to 3 days or freeze for up to 2 months. Reheat until 165 degrees F.