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Teriyaki Chicken and Rice Bake
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Description
We eat a lot of rice in my home and I hate to admit it but (shhh!) sometimes I actually use instant rice. It is especially good for casseroles that don’t need a long baking time and this is one such variation that I fix from time to time. It is really tasty on a cool evening and a great weeknight meal since it does not take long to fix or bake.
Ingredients
- 3-⅓ cups Instant Rice (uncooked)
- 3 cups Chicken Broth
- 2 pounds Uncooked Chicken Breast In 1" Cubes
- 12 ounces, weight Bag Frozen Broccoli Florets, Thawed
- 1-½ cup Raw Matchstick Carrots
- 1 cup Teriyaki Sauce
- ⅔ cups Water, Divided
- ⅓ cups Teriyaki Sauce
Preparation
1. Mix all but the teriyaki sauce and 1/3 cup water.
2. Put in a greased 9×13 baking pan and cover with foil.
3. Bake at 375ºF for 25 minutes.
4. Remove from oven, uncover and stir.
5. Add the teriyaki sauce and remaining 1/3 cup water, cover with foil and bake for 10 more minutes.
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2 Comments
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Carolina HeartStrings on 3.6.2013
Hi Dallas,
The last 1/3 cup Teriyaki is added at the end. Sorry for the late response.
Dallas on 2.25.2013
Going to try this for supper tonight. It sounds fabulous. Just wondering if all the teriyaki sauce is supposed to be added at the end, or is the first cup supposed to be mixed in with the casserole and then the last 1/3 cup added with the 1/3 cup water? thanks