Ingredients:
– 1 pound boneless, skinless chicken breasts, diced
– 1 cup uncooked white rice
– 2 cups broccoli florets
– 1 cup shredded carrots
– 1/2 cup diced onion
– 1 cup teriyaki sauce
– 1 cup chicken broth
– 1/2 cup shredded mozzarella cheese
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1/2 teaspoon ground ginger
– Salt and pepper to taste
Preparation:
1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until no longer pink in the center, about 5-7 minutes.
3. Stir in the garlic powder, ground ginger, salt, and pepper. Cook for another minute.
4. In a large bowl, combine the uncooked rice, teriyaki sauce, chicken broth, broccoli florets, shredded carrots, and cooked chicken. Mix well.
5. Transfer the mixture to the prepared baking dish and spread evenly.
6. Cover with aluminum foil and bake in the preheated oven for 45 minutes.
7. Remove the foil, sprinkle the shredded mozzarella cheese over the top, and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Let the casserole sit for a few minutes before serving.