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1
Teriyaki Chicken and Rice Bake
Submitted by Carolina HeartStrings on February 18, 2013 in Casseroles, Main Courses
| Prep Time Cook Time |
Servings 10 | Difficulty Easy |
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 Instructions
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.
