Chicken Teriyaki Casserole

Who doesn’t like a good casserole? Quick and easy to prepare, not to mention perfect to just pop into the oven after a long day of Holiday shopping!

My wife and I decided to twist up the traditional casserole and try a recipe we saw on the “All Recipes dinner spinner” app (yes, I am always thinking about food) on my tablet.  After a few tweaks to the original recipe, a masterpiece was created.

Now I will warn you that you may look through the ingredients and think “really, that tastes good together?” YES! It has all the wonderful, rich flavors of a traditional casserole, with some Asian stir-fry-like flavors as well. In the end, it tasted awesome!  I am ashamed to say that the two of us (more me than her) ate the entire dish…no leftovers.  This creamy concoction has an almost addicting quality. Try it for yourself – you will not be disappointed!


  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1 medium sweet onion chopped
  • 1 chopped red pepper
  • 1 chopped green pepper
  • 1/2 cup teriyaki sauce, divided
  • 2 tablespoons sesame oil
  • 2 teaspoons ground ginger
  • ¼ cup apricot jam
  • 3 tablespoons PHILADELPHIA Original Cooking Crème (regular softened cream cheese works just the same)
  • 1/2 lb. stir-fry udon noodles
  • Salt and pepper to taste
  • 5-6 Ritz crackers
  • 3 green onions, thinly sliced


  1. Heat oven to 375 degrees F.
  2. Cook chicken in large nonstick skillet on medium heat 5 to 6 min. or until chicken is evenly browned.
  3. Stir in onions, peppers and 2 Tbsp. teriyaki sauce, sesame oil, ginger, salt, and pepper.  Cook until vegetables are crisp-tender. Stir in cooking creme, remaining teriyaki sauce, and apricot jam.
  4. As the mixture is simmering, cook noodles according to package directions.
  5. Once all parts are cooked, spoon the mixture and noodles into a casserole dish sprayed with cooking spray. Mix everything together.
  6. Crush crackers and coat the top.
  7. Bake 15 to 20 min. or until heated through; top green onions.

Shortcut: Substitute 2 cups frozen stir-fry vegetables, thawed and drained, for the onions and peppers.

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