Post by Loupy on Sept 2, 2016 0:10:32 GMT -7
TERIYAKI CHICKEN CASSEROLE
From: Holly @ life-in-the-lofthouse.com/
This Teriyaki Chicken Casserole is one you’ll love and even the kiddos too.
I think casseroles get a bad rap, and I can totally see why. Especially when they’re packed with a bunch of processed ingredients and cream-of-whatever soups everyone loves to hate. (I use them but not all the time.) For me though, I adore a good casserole. As a main or side dish. They’re comforting, yummy and usually pretty darn easy to whip up. I love that.
This one happens to be full of ingredients that are good for you and it is so delicious! When I made it for dinner the other week it hit a home run with my family. When my quiet hubby raves about a meal while we’re eating- I know it’s a winner. This will make an appearance often in the dinner rotation.
Prep time: 35 min
Cook time: 15 min
Serves: 6
INGREDIENTS
3/4 cup low-sodium soy sauce
1/2 cup water
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
2 Tablespoons cornstarch + 2 Tablespoons water
2 small boneless skinless chicken breasts
1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)*
3 cups cooked brown or white rice
INSTRUCTIONS
Preheat oven to 350° F.
Spray a 9x13-inch baking pan with non-stick spray.
Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover.
Bring to a boil over medium heat.
Remove lid and cook for one minute once boiling.
Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth.
Once sauce is boiling, add mixture to the saucepan and stir to combine.
Cook until the sauce starts to thicken then remove from heat.
Place the chicken breasts in the prepared pan.
Pour one cup of the sauce over top of chicken.
Place chicken in oven and bake 35 minutes or until cooked through.
Remove from oven and shred chicken in the dish using two forks.
Meanwhile, steam or cook the vegetables according to package directions.
Add the cooked vegetables and rice to the casserole dish with the chicken.
Add most of the remaining sauce, reserving a bit to drizzle over the top when serving.
Gently toss everything together in the casserole dish until combined.
Return to oven and cook 15 minutes.
Remove from oven and let stand 5 minutes before serving.
Drizzle each serving with remaining sauce.
Enjoy!
Cooks Tips:
*Loupy's tip...you can put in left over veggies like carrots, peas, broccoli, green beans, snow peas etc. You can make it your own.
And, you could also use left over chicken breasts. I almost always make twice as much chicken as I need for one meal to have leftovers to use later in the week. This would cut down on the cooking time if needed.
***Loupy's special Note***
Also, I was watching Dr. Oz this morning and he showed us how to cook rice, white or brown, to reduce the calories. (You must cook the rice at least the day before.) Put water in the pan. Add a teaspoon of coconut oil and let it melt. Add rice and simmer 20 minutes or according to directions on package. Let the rice cool completely. Store in the refrigerator overnight. Take out and heat your favorite way. Usually rice has 200 calories for 1 cup. Doing it this way reduces the calories to 100 for 1 cup.
From: Holly @ life-in-the-lofthouse.com/
This Teriyaki Chicken Casserole is one you’ll love and even the kiddos too.
I think casseroles get a bad rap, and I can totally see why. Especially when they’re packed with a bunch of processed ingredients and cream-of-whatever soups everyone loves to hate. (I use them but not all the time.) For me though, I adore a good casserole. As a main or side dish. They’re comforting, yummy and usually pretty darn easy to whip up. I love that.
This one happens to be full of ingredients that are good for you and it is so delicious! When I made it for dinner the other week it hit a home run with my family. When my quiet hubby raves about a meal while we’re eating- I know it’s a winner. This will make an appearance often in the dinner rotation.
Prep time: 35 min
Cook time: 15 min
Serves: 6
INGREDIENTS
3/4 cup low-sodium soy sauce
1/2 cup water
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
2 Tablespoons cornstarch + 2 Tablespoons water
2 small boneless skinless chicken breasts
1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)*
3 cups cooked brown or white rice
INSTRUCTIONS
Preheat oven to 350° F.
Spray a 9x13-inch baking pan with non-stick spray.
Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover.
Bring to a boil over medium heat.
Remove lid and cook for one minute once boiling.
Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth.
Once sauce is boiling, add mixture to the saucepan and stir to combine.
Cook until the sauce starts to thicken then remove from heat.
Place the chicken breasts in the prepared pan.
Pour one cup of the sauce over top of chicken.
Place chicken in oven and bake 35 minutes or until cooked through.
Remove from oven and shred chicken in the dish using two forks.
Meanwhile, steam or cook the vegetables according to package directions.
Add the cooked vegetables and rice to the casserole dish with the chicken.
Add most of the remaining sauce, reserving a bit to drizzle over the top when serving.
Gently toss everything together in the casserole dish until combined.
Return to oven and cook 15 minutes.
Remove from oven and let stand 5 minutes before serving.
Drizzle each serving with remaining sauce.
Enjoy!
Cooks Tips:
*Loupy's tip...you can put in left over veggies like carrots, peas, broccoli, green beans, snow peas etc. You can make it your own.
And, you could also use left over chicken breasts. I almost always make twice as much chicken as I need for one meal to have leftovers to use later in the week. This would cut down on the cooking time if needed.
***Loupy's special Note***
Also, I was watching Dr. Oz this morning and he showed us how to cook rice, white or brown, to reduce the calories. (You must cook the rice at least the day before.) Put water in the pan. Add a teaspoon of coconut oil and let it melt. Add rice and simmer 20 minutes or according to directions on package. Let the rice cool completely. Store in the refrigerator overnight. Take out and heat your favorite way. Usually rice has 200 calories for 1 cup. Doing it this way reduces the calories to 100 for 1 cup.
