Friday, June 4, 2010

Teriyaki Chicken Casserole

I know this dish looks rather unassuming, but it was delicious! The recipe came from the book 101 Things To Do With A Casserole by Stephanie Ashcraft and Janet Eyring. I added some sliced red onion to the mixture before I cooked it (just a few slices- I was using up some that I had in the fridge already). This was easy and very appealing to our family. I will be making this again!

Teriyaki Chicken Casserole
2 raw boneless, skinless chicken breasts, cubed (I used 3)
1 can (15 oz) chicken broth (I used 2 cups water and 2 tsp chicken bouillon granules)
2 Tbl brown sugar
2 Tbl soy sauce
1/2 tsp ground ginger
1/2 tsp Worcestershire sauce
1 cup uncooked white rice
1 can (8 oz) pineapple chunks, drained

Preheat oven to 350*F. Combine all ingredients in a large bowl. Transfer mixture to a greased 9" x 13" baking pan. Cover and bake 1 hour, or until rice is done (I didn't cover mine and it turned out fine). Makes 4 servings.

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