Teriyaki Chicken Casserole

1 ½ cup prepared teriyaki sauce
3 cups uncooked instant white rice
1 (20 ounce) can pineapple chunks, juice reserved
2 (20 ounce) bags frozen stir-fry vegetables or mixed vegetables
2 ½ cups low sodium chicken broth
5 pounds skinless chicken thighs or breasts (12 to 16)
Sliced green onions, for garnish
Sesame seeds, for garnish

Preheat the oven to 400 degrees. Prepare two (9×13) casserole dishes with nonstick cooking spray.
In a large bowl, combine the rice, pineapple, and frozen vegetables, Divide the mixture between the two casserole dishes. Mix together the pineapple juice, chicken broth, and 1 cup of teriyaki sauce. Pour evenly over the casseroles.
Season the chicken with salt and pepper. Lay the chicken over the casseroles and top with remaining sauce.
Cover with foil and bake for 50 minutes or until the chicken registers an internal temperature of 165 degrees.
Garnish with sliced green onions and sesame seeds, if desired.

Source: Large Family Table