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  • Teriyaki Chicken and Rice

    2 votes
    Teriyaki Chicken and Rice
    Prep: 20 min Cook: 25 min Servings: 6
    by Carolinaheartstrings
    301 recipes
    >
    We eat a lot of rice in my home and I hate to admit it but (shhhh…..) sometimes I actually use instant rice. It is especially good for casseroles that don’t’ need long baking time and this is one such variation that I fix from time to time. It is really tasty on a cool evening and a great weeknight meal since it does not take long to fix or bake.

    Ingredients

    • 12 oz bag broccoli florets, thawed
    • 1 ½ cups raw match stick carrots
    • 3 cups chicken broth
    • 1 cup Teriyaki sauce
    • 1/3 cup water
    • 3 1/3 cups instant rice
    • 2 lbs uncooked chicken breast, cut into 1” cubes
    • 1/3 cup Teriyaki sauce
    • 1/3 cup water

    Directions

    1. 1. Mix all but the last 2 ingredients.
    2. 2. Put in a greased 9×13 baking pan and cover with foil.
    3. 3. Bake at 375 for 25 minutes.
    4. 4. Remove from oven, uncover and stir.
    5. 5. Add last 2 ingredients, cover with foil and bake for 10 more minutes.

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