Teriyaki Chicken Casserole Recipe

Teriyaki Chicken Casserole Recipe

  • 1 pound 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 (10 ounce) tub PHILADELPHIA Original Cooking Creme
  • 2 cups hot cooked long-grain white rice
  • 1 (8 ounce) can pineapple tidbits, well drained
  • 1/2 cup chow mein noodles
  • 3 green onions, thinly sliced
  1. Heat oven to 375 degrees 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.
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