Teriyaki Chicken Casserole

Teriyaki Chicken Casserole


"Teriyaki gets a creamy twist in this wonderful baked chicken dish, thanks to PHILADELPHIA Original Cooking Creme."


36 m {{adjustedServings}} servings 292 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 754 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat oven to 375 degrees F.
  2. Cook and stir chicken, celery, yellow onions, peppers and 2 Tbsp. teriyaki sauce in large nonstick skillet on medium heat 5 to 6 min. or until chicken is evenly browned and vegetables are crisp-tender. Stir in cooking creme, remaining teriyaki sauce, rice and pineapple.
  3. Spoon into 2-qt. casserole sprayed with cooking spray.
  4. Bake 15 to 20 min. or until heated through; top with noodles and green onions.
Tips & Tricks


  • Kraft Kitchens Tips
  • Shortcut: Substitute 2 cups frozen stir-fry vegetables, thawed and drained, for the celery, onions and red peppers.
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  1. 18 Ratings


This is a very good recipe. I added about 2x the amount of rice though. I also had to add some extra teriyaki sauce after it baked in order for it to have a teryaki flavor. All in all, it was yu...

This was good, nice to have something different for dinner. I know it's the basis for the recipe but I'm on a budget so I used a $0.70 block of fat free cream cheese instead of the $3 Philly Co...

I have to say that this was an amazing Recipe! My 6 year old LOVED it. We all did. I didn't have pineapple. I didn't have too much red pepper, so i added orange and yellow pepper. I don't know...