TERIYAKI CHICKEN AND RICE CASSEROLE

TERIYAKI CHICKEN AND RICE CASSEROLE

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Recipe Directions

Step 1: Prepare the Ingredients

  1. Preheat your oven to 350°F (175°C).
  2. Cook the rice according to package instructions if you haven’t done so already. Day-old rice works best for this recipe as it absorbs flavors well without becoming mushy.

Step 2: Cook the Vegetables

  1. In a large skillet over medium heat, sauté the diced onions and bell peppers (if using) until they are soft and translucent, about 5 minutes.
  2. Add the frozen peas and carrots to the skillet and cook for another 3-4 minutes, until they are heated through.

Step 3: Combine the Ingredients

  1. In a large mixing bowl, combine the cooked rice, cooked chicken, sautéed vegetables, and teriyaki sauce. Mix until everything is well coated with the sauce.
  2. Season with salt and pepper to taste.

Step 4: Assemble the Casserole

  1. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly.
  2. Sprinkle the shredded cheese evenly over the top of the casserole.

Step 5: Bake the Casserole

  1. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 6: Garnish and Serve

  1. Remove the casserole from the oven and let it cool for a few minutes.
  2. Garnish with chopped green onions and sesame seeds, if desired.
  3. Serve hot and enjoy your Flavorful Teriyaki Chicken and Rice Casserole!

Notes and Tips

  • Rice Choice: Day-old rice is ideal for this casserole as it holds its shape and absorbs the flavors of the sauce better. Freshly cooked rice can be used, but make sure it’s slightly cooled and not too sticky.
  • Vegetable Variations: Feel free to add or substitute vegetables based on what you have on hand. Broccoli, snap peas, or mushrooms would be great additions.
  • Homemade Teriyaki Sauce: If you prefer to make your own teriyaki sauce, combine 1/2 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 1 tablespoon grated ginger, and 1 clove minced garlic. Simmer until slightly thickened.

Storing Leftovers

Leftover teriyaki chicken and rice casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions until heated through. This casserole also freezes well. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

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