Teriyaki Chicken

Serves: 4
Total Calories: 1,180


2 boneless skinless chicken breast halves cubed
1 (15-ounce) can chicken broth
2 tablespoons brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon Worcestershire sauce
1 cup uncooked white rice
1 (8-ounce) can pineapple chunk drained


Preheat oven to 350 degrees.

Combine all ingredients in a large bowl. Transfer mixture to a greased 9 x 13-inch pan. Cover and bake 1 hour, or until rice is done. Makes 4 servings.

Nutritional Facts:

Serves: 4
Total Calories: 1,180
Calories from Fat: 80

This Teriyaki Chicken recipe is from the 101 Things To Do With A Casserole Cookbook. Download this Cookbook today.

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