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Teriyaki Chicken Casserole

Teriyaki Chicken Casserole recipe
photo by:kraft
Meet your family's new favorite chicken casserole! And it's a breeze to make, too, with chopped veggies, rice, pineapple tidbits and teriyaki sauce.
time
prep:
10 min
total:
36 min
servings
total:
6 servings, 1 cup each
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What You Need

1
lb.  boneless skinless chicken breasts, cut into bite-size pieces
2
stalks  celery, thinly sliced
1/2
cup  chopped yellow onions
1/2
cup  chopped red peppers
1/4
cup  teriyaki sauce, divided
1
tub  (10 oz.) PHILADELPHIA Original Cooking Creme
2
cups  hot cooked long-grain white rice
1
can  (8 oz.) pineapple tidbits, well drained
1/2
cup  chow mein noodles
3
 green onions, thinly sliced

Make It

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.

Kraft Kitchens Tips

Shortcut
Substitute 2 cups frozen stir-fry vegetables, thawed and drained, for the celery, onions and red peppers.
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