Teriyaki Chicken Stir Fry Casserole
All of the elements you love from Teriyaki Chicken Stir Fry but in a casserole that your whole family will love and you will feel good about serving.
Servings: 4 servings
Ingredients
- 1 cup teriyaki sauce
- 1 1/2 lbs. shredded chicken {about 2 large chicken breasts}
- 16 oz. frozen stir fry vegetables
- 1/2 cup canned pineapple tidbits {drained & chopped}
- 3 cups cooked rice
- 1 tbsp sesame seeds
Instructions
- Preheat oven to 350 degrees. Cook vegetables according to package directions. In a large bowl combine shredded chicken, cooked stir fry vegetables and rice. Stir until combined. Add almost all of the teriyaki sauce {reserve a couple of tablespoons to drizzle over the top after baking} and the pineapple, mix to combine. Pour mixture into a greased 9x13 {or 12"round} baking dish and bake for 20-25 minutes or until mixture is hot and bubbly. Remove from oven, drizzle with remaining teriyaki sauce and sprinkle with sesame seeds. Serve immediately. Refrigerate leftovers for up to 5 days.
Notes
*If you want some heat, add 1/4-1/2 teaspoon of crushed red pepper flakes to the teriyaki sauce.
Nutrition
Serving: 1cup | Calories: 604kcal | Carbohydrates: 65g | Protein: 54g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 128mg | Sodium: 2940mg | Potassium: 879mg | Fiber: 6g | Sugar: 14g | Vitamin A: 5843IU | Vitamin C: 15mg | Calcium: 103mg | Iron: 5mg