This easy, one-pan Chicken Teriyaki Casserole is a flavorful and filling meal that combines tender chicken, hearty vegetables, and rice in a delicious homemade teriyaki sauce. It’s perfect for busy weeknights when you want something comforting and quick, yet packed with flavor.
Ingredients
For the Casserole:
2 boneless, skinless chicken breasts, cooked & shredded (or use rotisserie chicken)
3 cups cooked rice (white, brown, or jasmine)
2 cups broccoli florets
1 cup carrots, shredded or julienned
1 cup snap peas (optional)
½ cup pineapple chunks (optional, for a hint of sweetness)
1 tbsp sesame seeds (for garnish)
2 tbsp green onions, chopped (for garnish)
For the Teriyaki Sauce:
¼ cup soy sauce (or tamari for gluten-free)
2 tbsp honey or brown sugar
1 tbsp rice vinegar (or apple cider vinegar)
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp grated ginger
1 tsp cornstarch + 1 tbsp water (to thicken)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Teriyaki Sauce:
In a small saucepan over medium heat, I combine the soy sauce, honey, vinegar, sesame oil, garlic, and ginger. I stir everything together and bring it to a simmer.
I mix the cornstarch and water in a small bowl, then stir it into the sauce. After simmering for about 1-2 minutes, I remove it from heat as it thickens.
Assemble the Casserole:
While preheating the oven to 375°F (190°C), I grease a 9×13 baking dish. I layer the cooked rice, shredded chicken, and vegetables in the dish, making sure everything is spread evenly.
Then, I pour the teriyaki sauce over everything, tossing gently to coat it all in the delicious sauce.
Bake the Casserole:
I cover the dish with foil and bake it for 20 minutes. After that, I remove the foil and bake it for another 10 minutes to get the top crispy.
Serve & Enjoy:
Before serving, I garnish the casserole with sesame seeds and chopped green onions for a fresh crunch.
Servings and Timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
Extra Crunch: If I’m in the mood for a little extra texture, I sprinkle some chopped cashews or almonds on top before serving.
Want Some Heat?: I can add sriracha or red pepper flakes to give the dish a spicy kick.
More Protein?: If I want to up the protein content, I’ll stir in a scrambled egg before baking.
Low-Carb Version: For a lighter, low-carb alternative, I swap the rice for cauliflower rice.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3-4 days. When I’m ready to eat, I simply reheat it in the microwave or in the oven at 350°F until warmed through. If I want to refresh the crispy top, I’ll bake it for a few minutes with the foil removed.
FAQs
Can I use frozen vegetables in this casserole?
Yes! I can easily substitute fresh vegetables with frozen ones. Just make sure to thaw them and drain any excess moisture before adding them to the casserole.
Can I make this casserole ahead of time?
Definitely! I can prepare the casserole the night before, cover it, and refrigerate it. When I’m ready to bake, I just need to pop it in the oven. I might need to add a few extra minutes to the baking time if it’s cold from the fridge.
What kind of rice should I use?
I love using jasmine rice for its fragrant, soft texture, but white or brown rice works great too. If I’m looking for a healthier alternative, I might try cauliflower rice for a low-carb option.
Can I add different vegetables?
Absolutely! This casserole is super flexible. I can add bell peppers, zucchini, or even mushrooms—whatever vegetables I have on hand or prefer.
Is there a way to make this casserole spicier?
Yes! I can kick up the heat by adding a little sriracha sauce or red pepper flakes to the teriyaki sauce or directly into the casserole. It’s all about how spicy I like it!
Conclusion
Chicken Teriyaki Casserole is one of my favorite go-to recipes for busy weeknights. It’s simple, customizable, and always delicious. The combination of tender chicken, rice, vegetables, and the savory-sweet teriyaki sauce makes it a crowd-pleaser every time. Whether I’m feeding my family or just prepping for the week, this casserole is always a hit. Plus, with so many options to modify the ingredients, it’s easy to keep it fresh and exciting.
Recipe:
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Chicken Teriyaki Casserole
This easy Chicken Teriyaki Casserole is the ultimate one-pan dish that combines tender chicken, fluffy rice, and vegetables in a savory-sweet homemade teriyaki sauce. Perfect for busy weeknights, it’s customizable, comforting, and full of flavor. Whether you’re using rotisserie chicken or making it from scratch, this casserole is sure to be a family favorite.
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
For the Casserole:
2 boneless, skinless chicken breasts (cooked & shredded or use rotisserie chicken)
3 cups cooked rice (white, brown, or jasmine)
2 cups broccoli florets
1 cup shredded or julienned carrots
1 cup snap peas (optional)
½ cup pineapple chunks (optional, for sweetness)
1 tbsp sesame seeds (for garnish)
2 tbsp green onions, chopped (for garnish)
For the Teriyaki Sauce:
¼ cup soy sauce (or tamari for gluten-free)
2 tbsp honey or brown sugar
1 tbsp rice vinegar (or apple cider vinegar)
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp grated ginger
1 tsp cornstarch + 1 tbsp water (to thicken)
Instructions
-
Prepare the Teriyaki Sauce:
- In a small saucepan over medium heat, combine soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Stir and bring to a simmer.
- Mix cornstarch and water in a small bowl and add to the sauce, stirring until thickened (about 1-2 minutes). Remove from heat.
-
Assemble the Casserole:
- Preheat the oven to 375°F (190°C). Grease a 9×13 baking dish.
- Layer the cooked rice, shredded chicken, and vegetables in the dish, spreading evenly.
- Pour the teriyaki sauce over the casserole, tossing gently to coat.
-
Bake the Casserole:
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes for a crispy top.
-
Serve & Garnish:
- Garnish with sesame seeds and chopped green onions before serving.
Notes
Feel free to adjust the vegetables based on what you have on hand—bell peppers, zucchini, or mushrooms work great in this dish.
If you prefer a spicier kick, add sriracha or red pepper flakes to the teriyaki sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free
Nutrition
- Serving Size: 6 servings
