Teriyaki Chicken Casserole
It doesn't get easier than this Teriyaki Chicken Casserole. Made in one pan and prepped in under 10 minutes, this high protein chicken and rice casserole is flavorful, filling and perfect for the entire family.
Servings: 6 servings
Calories: 188kcal
Ingredients
- 2 lbs. raw chicken breast (approx. 2 breasts butterflied)
- 1 cup uncooked basmati rice 180g
- 4 cups stir fry veggies (I used Washed and Ready Broccoli Stir Fry mix)
- 2 cups chicken broth
- 6.5 Tbsp. coconut aminos 90g
- 1/2 cup Veri Veri Teriyaki Marinade & Sauce 140g
- fresh cracked pepper
Instructions
- Pre heat oven to 375. Spray 9x13 baking dish with nonstick spray.
- Spread uncooked basmati rice along the bottom of the baking dish and top with 2 cups of chicken broth.
- Chop large vegetables into bite size chunks and butterfly chicken breast. Using a meat pounder pound the chicken out to a 1/2 inch thickness. If you keep the chicken in thick breasts it will take longer to cook and could potentially dry out your rice.
- Top rice with vegetables. Place raw chicken on top of the vegetables.
- Top chicken and mixture with coconut aminos, teriyaki sauce and fresh cracked pepper. Place in the oven uncovered and cook for 40-50 minutes or until the chicken is cooked through.
- Before serving, remove chicken breast from the top and mix rice mixture together. Serving size and nutrition facts are for rice only. Top with desired amount of chicken (ex. 4oz. cooked) and log into MFP separately if tracking. Nutrition facts for 6 servings, you can find facts for 4 servings in the blog post.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Use any type of rice.
- You can also use chicken things for more flavor.
Nutrition
Serving: 200g | Calories: 188kcal | Carbohydrates: 40g | Protein: 6g | Fat: 2g
