Teriyaki Chicken Mac Bake
A comforting twist on two classics, combining teriyaki chicken and creamy macaroni and cheese for a delightful dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Gluten-Free option
Ingredients
Scale
- 2 cups cooked macaroni
- 1 lb boneless, skinless chicken breasts
- 1 cup teriyaki sauce
- 1 cup shredded cheddar cheese
- 1/2 cup frozen peas (optional)
- 1/4 cup green onions, sliced
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Boil a large pot of salted water and cook the macaroni until al dente. Drain and set aside.
- Heat a tablespoon of oil in a skillet over medium heat, season chicken with salt and pepper, and cook until golden brown, about 6-7 minutes on each side. Remove and dice.
- Combine soy sauce, honey, rice vinegar, minced garlic, and grated ginger in a saucepan, and stir until thickened for teriyaki sauce.
- Mix together macaroni, chicken, teriyaki sauce, and frozen peas in a large bowl. Add reserved pasta water if needed.
- Pour mixture into a greased 9×13-inch baking dish and sprinkle cheddar cheese on top.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Sprinkle sliced green onions on top before serving.
Notes
Feel free to customize with different vegetables or cheese. Can be made ahead of time and stored in the fridge before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Teriyaki Chicken, Macaroni Cheese, Comfort Food, Casserole, Easy Recipes