Teriyaki Chicken Casserole
3 - 4 Boneless Skinless Chicken Breast
2 Envelopes of Knorr Asian Sides Teriyaki Rice
1 Medium Onion (diced)
1 Green Bell Pepper (diced)
1 Small Can of Sliced Mushrooms
1/4 Cup of Teriyaki Sauce
4 Tbsp of Butter or Margarine (melted)
3 Cups of Water
1 Tbsp. Minced Garlic
In the bottom of a large casserole dish, place chicken breasts and season with garlic and black pepper. Toss onions, mushrooms and bell peppers over breasts. Now, pour contents of Rice envelopes over chicken. Then, pour butter and Teriyaki Sauce over rice. Last pour in 3 cups of water. Cover with foil and cook at 375 for 1 hour.
Note - You do not want to add any additional salt due to the salt content of the Rice Mixture.