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Creamy Teriyaki Chicken Casserole
Courtesy of PHILADELPHIA Cooking Creme
Prep Time: 10 Min.
Cook Time: 26 Min.
What you need:
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+ 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
+ 2 stalks celery, thinly sliced
+ 1/2 c. chopped yellow onion
+ 1/2 c. chopped red pepper
+ 1/4 c. teriyaki sauce, divided
+ 1 tub (10 oz.) PHILADELPHIA Original Cooking Creme
+ 2 c. hot cooked long grain white rice
+ 1 can (8 oz.) pineapple tidbits, well drained
+ 1/2 c. chow mein noodles
+ 3 green onions, thinly sliced
What to do:
1. HEAT oven to 375º F.
2. COOK and stir chicken, celery, yellow onions, peppers and 2 Tbsp. teriyaki sauce in large nonstick skillet on medium heat 5 to 6 min. or until chicken is evenly browned and vegetables are crisp-tender. Stir in cooking creme, remaining teriyaki sauce, rice and pineapple.
3. SPOON into 2-qt. casserole sprayed with cooking spray.
4. BAKE 15 to 20 min. or until heated through; top with noodles and green onions.