This Teriyaki Chicken Casserole is perfect for your dinner table if you’re looking for a wholesome, flavor-packed meal.
Packed with tender chicken, nutritious vegetables, and fluffy rice, all coated in a savory homemade teriyaki sauce, this casserole is easy to make, family-friendly, and utterly delicious. Follow this step-by-step guide to create a dish that will become a household favorite.
Ingredients
For the Chicken:
2 cups cooked and shredded chicken breast (about 2 large breasts)
For the Rice:
2 cups cooked white or brown rice
For the Vegetables:
1 cup broccoli florets, steamed
1 cup julienned carrots
1 cup snap peas
1 red bell pepper, sliced thin
For the Teriyaki Sauce:
½ cup soy sauce (low sodium recommended)
¼ cup water
3 tablespoons honey (or brown sugar)
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch + 2 tablespoons water (for thickening)
For Garnish:
2 green onions, sliced
1 tablespoon sesame seeds
Instructions
Step 1: Cook the Chicken
Preheat your oven to 375°F (190°C).
If you haven’t already, cook the chicken. Boil, bake, or pan-sear two chicken breasts until fully cooked. Shred them with two forks and set aside.
Step 2: Prepare the Rice
Cook 1 cup of uncooked rice according to package instructions to yield about 2 cups of cooked rice. Fluff the rice and set it aside to cool slightly.
Step 3: Make the Teriyaki Sauce
Combine soy sauce, water, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Bring to a gentle boil over medium heat.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly whisk it into the saucepan.
Reduce the heat and let the sauce simmer for 2-3 minutes, or until it thickens. Remove from heat and set aside.
Step 4: Sauté the Vegetables
Heat a drizzle of sesame oil in a large skillet over medium heat.
Add carrots, snap peas, and red bell pepper. Sauté for 3-4 minutes until slightly softened but still crisp.
Steam the broccoli separately for about 2-3 minutes, or until bright green and tender.
Step 5: Assemble the Casserole
Lightly grease a 9×13-inch casserole dish.
Spread the cooked rice evenly across the bottom of the dish.
Layer the shredded chicken on top of the rice.
Arrange the sautéed and steamed vegetables over the chicken.
Pour the teriyaki sauce evenly over the entire casserole, ensuring it coats every layer.
Step 6: Bake the Casserole
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5-10 minutes to allow the top to crisp slightly.
Step 7: Garnish and Serve
Remove the casserole from the oven and let it rest for 5 minutes.
Garnish with sliced green onions and sesame seeds. Serve warm and enjoy!
Tips for Success
Protein Variations: Swap chicken for shredded pork, beef, or tofu for a different protein option.
Rice Alternatives: Use cauliflower rice or quinoa for a lower-carb version.
Veggie Additions: Customize the casserole with other vegetables like zucchini, mushrooms, or edamame.
Sauce Shortcut: If you’re short on time, use store-bought teriyaki sauce instead of making it from scratch.
Best Teriyaki Chicken Casserole Recipe
Ingredients
- For the Chicken:
- 2 cups cooked and shredded chicken breast about 2 large breasts
- For the Rice:
- 2 cups cooked white or brown rice
- For the Vegetables:
- 1 cup broccoli florets steamed
- 1 cup julienned carrots
- 1 cup snap peas
- 1 red bell pepper sliced thin
- For the Teriyaki Sauce:
- ½ cup soy sauce low sodium recommended
- ¼ cup water
- 3 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon cornstarch + 2 tablespoons water for thickening
- For Garnish:
- 2 green onions sliced
- 1 tablespoon sesame seeds
Instructions
- Step 1: Cook the Chicken
- Preheat your oven to 375°F (190°C).
- If you haven’t already, cook the chicken. Boil, bake, or pan-sear two chicken breasts until fully cooked. Shred them with two forks and set aside.
- Step 2: Prepare the Rice
- Cook 1 cup of uncooked rice according to package instructions to yield about 2 cups of cooked rice. Fluff the rice and set it aside to cool slightly.
- Step 3: Make the Teriyaki Sauce
- In a small saucepan, combine soy sauce, water, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a gentle boil over medium heat.
- In a small bowl, mix the cornstarch with water to create a slurry. Slowly whisk it into the saucepan.
- Reduce the heat and let the sauce simmer for 2-3 minutes, or until it thickens. Remove from heat and set aside.
- Step 4: Sauté the Vegetables
- Heat a drizzle of sesame oil in a large skillet over medium heat.
- Add carrots, snap peas, and red bell pepper. Sauté for 3-4 minutes until slightly softened but still crisp.
- Steam the broccoli separately for about 2-3 minutes, or until bright green and tender.
- Step 5: Assemble the Casserole
- Lightly grease a 9x13-inch casserole dish.
- Spread the cooked rice evenly across the bottom of the dish.
- Layer the shredded chicken on top of the rice.
- Arrange the sautéed and steamed vegetables over the chicken.
- Pour the teriyaki sauce evenly over the entire casserole, ensuring it coats every layer.
- Step 6: Bake the Casserole
- Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 5-10 minutes to allow the top to crisp slightly.
- Step 7: Garnish and Serve
- Remove the casserole from the oven and let it rest for 5 minutes.
- Garnish with sliced green onions and sesame seeds. Serve warm and enjoy!
Why You’ll Love This Recipe
One-Dish Meal: Everything—protein, veggies, and carbs—comes together in a single dish.
Customizable: Adapt the recipe to suit your family’s tastes or dietary preferences.
Meal Prep Friendly: This casserole reheats beautifully, making it perfect for leftovers or meal prep.
Packed with Flavor: The sweet and savory teriyaki sauce ties all the elements together into a dish that’s bursting with umami goodness.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze portions in freezer-safe containers for up to 2 months.
Reheating: Warm in the oven at 350°F (175°C) for 15-20 minutes, or microwave individual portions until heated through.
Pairing Suggestions
This Teriyaki Chicken Casserole pairs well with:
Salads: A crisp cucumber salad with sesame dressing.
Soup: Start the meal with a light miso soup.
Bread: Serve with soft dinner rolls to mop up the delicious teriyaki sauce.
Final Thoughts
Whether you’re hosting a family dinner or looking for an easy weeknight meal, this Teriyaki Chicken Casserole is a guaranteed crowd-pleaser. The balance of sweet, savory, and tangy flavors, combined with the comforting textures of chicken, rice, and vegetables, makes this dish irresistible. Plus, the simple prep and cooking process means you’ll spend less time in the kitchen and more time enjoying the company of your loved ones.
Try this recipe today and let us know how it turned out! Don’t forget to share your photos and tag us. Enjoy!