HEAT oven to 375º F.
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.
SPOON into 2-qt. casserole sprayed with cooking spray.
BAKE 15 to 20 min. or until heated through; top with noodles and green onions.
