Chicken Teriyaki Casserole
INGREDIENTS:
3 cups cooked white rice day old, preferably refrigerated
1.5 lbs boneless skinless chicken breasts cut into bite sized pieces
3 cups broccoli florets cut small
1 cup carrots cut into small, bite-sized cubes or pieces
1 cup thick teriyaki sauce either store bought or homemade
1 tbsp olive oil
DIRECTIONS:
Preheat the oven to 375°F and grease a 9×13 inch baking dish. Place the cooked white rice in the baking dish and spread out.
Place olive oil in a large skillet over medium high heat. Once the oil is hot, add the chicken and cook for about 5 minutes until the outside is browned.
Transfer the chicken to the baking dish and place on top of the rice. Place the broccoli florets and carrots on top of the chicken.
Pour the teriyaki sauce over the entire thing and toss gently to make sure all of the meat and vegetables are coated.
Cover with aluminum foil and bake for 20 minutes.
Uncover the dish and bake for another 10 minutes until the sauce is bubbling and sticky, and the veggies are tender.
Allow to sit for 5 minutes before serving.