Teriyaki Chicken Casserole

Ingredients

• 2 stalks celery thinly sliced
• 0.5 cup chow mein noodles 
• 2 cups rice long-grain white hot cooked
• 10 oz philadelphia original cooking creme 
• 3  green onions thinly sliced
• 8 oz dole pineapple tidbits drained well canned
• 0.5 cup pasilla peppers red chopped
• 1 lb chicken breasts boneless skinless cut into bite-size pieces
• 0.3 cup teriyaki sauce divided
• 0.5 cup onions yellow chopped

Equipment

• frying pan
• oven

Directions

1. Heat oven to 375 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.