Teriyaki Chicken Casserole

Teriyaki Chicken Casserole

13 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    36 m
Recipe by  PHILADELPHIA Cooking Creme

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

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Adjust Servings

Original recipe yields 6 servings



  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.

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Reviews (13)

Rate This Recipe


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 yummy!

Ashley O.

Ashley O.

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 Cooking Creme and it turned out fine. I used brown rice instead of white and added 1/3 cup of cashew pieces. I think this recipe would also work well with tuna.



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 what LBISCAY was thinking but it was AWESOME with the creme! I am SOOO going to make it again and again!

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Amount Per Serving (6 total)

  • Calories
  • 292 cal
  • 15%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 29.7 g
  • 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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