Teriyaki Chicken Casserole

A delicious make ahead casserole for when you're crunched for time but looking for a cozy meal! This can be pre-made and kept in the freezer for up to 4 month, ready to thaw and cook when needed!

Casserole

  • 1 (14-oz.) bag frozen stir fry vegetables
  • 3 c. cooked brown rice
  • 2 c. shredded, cooked chicken
  • 1 1/2 c. low-sodium teriyaki sauce
  • 2 tsp. sesame seeds, optional
Teriyaki Chicken Casserole
Total Time: Varies

Nutrition

Servings: 6

392 calories; 4.9 g fat; 1.1 g saturated fat; 65 mg cholesterol; 1565 mg sodium; 55 g carbohydrate; 5 g fiber; 10 g sugar; 32 g protein

Directions

1. Add vegetables, cooked rice and chicken to the casserole dish.

2. Add 1 cup teriyaki sauce and stir to combine.

3. Cover pan tightly with aluminum foil. Place in the freezer for up to 2 months.

4. To heat, place pan in the refrigerator to thaw overnight. Bake at 350°F for 15 minutes. Let stand 5 minutes before serving. Drizzle with remaining sauce and garnish with sesame seeds, if desired.

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