Teriyaki Chicken and Rice Casserole Recipe - (4.4/5)

Ingredients

• 3 cups cooked brown rice
• 1. Pre-heat the oven to 350.
• 2. Combine the soy sauce, the ½ cup water, the brown sugar, honey, ginger, olive oil and garlic in a small saucepan and cover.
• 3. While waiting for the sauce to come to a boil, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth to form a slurry.
• 4. Lay the raw chicken breasts flat in a 9×13 casserole dish and pour about a cup of the sauce over top of the chicken.
• 5. *While the chicken is cooking, steam or cook your frozen vegetables according to package directions.
• 6. When the chicken is shredded and the vegetables are cooked, add the vegetables, pineapple and rice to the casserole dish with the chicken.
• 7. Add most of the remaining sauce, reserving a bit to drizzle over the top when finished.
• 8. Stir everything together in the casserole dish until well combined.
• 9. Return the dish to the oven and cook for 15 minutes.