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.
Drain pineapple well, reserving 2 Tbsp. juice. Whisk Neufchatel with reserved juice until smooth. Stir into skillet with remaining teriyaki sauce, rice and drained pineapple.
Spoon into 2-qt. casserole sprayed with cooking spray.
Bake 15 to 20 min. or until heated through; top with noodles and green onions.
Substitute 2 cups frozen stir-fry vegetables, thawed and drained, for the celery, onions and red peppers.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.