Name: Chicken Teriyaki Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 2 boneless, skinless chicken breasts (cooked and shredded); 2 cups cooked rice (white or brown); 1 ½ cups broccoli florets; 1 cup shredded carrots; ½ cup sliced bell peppers; ½ cup frozen peas (optional); ¼ cup soy sauce; 2 tbsp honey or brown sugar; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1 tsp grated ginger; 2 cloves garlic, minced; 1 tbsp cornstarch; 2 tbsp water; Sesame seeds and chopped scallions for garnish (optional)

Jump to Recipe·Print Recipe

Chicken Teriyaki Casserole is a comforting, flavor-packed dish that I love making when I want something hearty and satisfying without spending hours in the kitchen. I combine tender shredded chicken, fluffy rice, colorful vegetables, and a rich homemade teriyaki sauce, then bake everything together until warm and perfectly blended. It is simple, wholesome, and full of sweet-savory flavor in every bite.

Chicken Teriyaki Casserole

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the casserole:

2 boneless, skinless chicken breasts (cooked and shredded)

2 cups cooked rice (white or brown)

1 ½ cups broccoli florets

1 cup shredded carrots

½ cup sliced bell peppers

½ cup frozen peas (optional)

For the teriyaki sauce:

¼ cup soy sauce

2 tablespoon honey or brown sugar

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon grated ginger

2 cloves garlic, minced

1 tablespoon cornstarch

2 tablespoon water

Directions

I start by preheating the oven to 375°F (190°C) and lightly greasing a casserole dish.

To make the teriyaki sauce, I combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic in a saucepan over medium heat. I bring the mixture to a gentle simmer. In a small bowl, I mix the cornstarch with water, then stir it into the saucepan. I cook the sauce until it thickens and becomes glossy.

In a large mixing bowl, I combine the cooked rice, shredded chicken, broccoli, carrots, bell peppers, and peas. I pour the warm teriyaki sauce over the mixture and toss everything together until evenly coated.

I transfer the mixture into the prepared casserole dish and spread it out evenly. I bake it for about 20 minutes, until everything is heated through and the vegetables are tender.

Before serving, I like to sprinkle sesame seeds and chopped scallions on top for extra flavor and texture.

Servings and timing

This recipe makes about 4 to 6 servings, depending on portion size.

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: Approximately 35 minutes

Variations

I sometimes swap the chicken for cooked turkey or even tofu when I want a different protein option. If I want extra crunch, I add water chestnuts. For a spicier version, I stir a little sriracha or red pepper flakes into the teriyaki sauce. I also enjoy using brown rice for a nuttier flavor and extra fiber.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When I reheat it, I usually add a small splash of water to keep the rice from drying out, then warm it in the microwave or oven until heated through. If I want to freeze it, I portion it into freezer-safe containers and freeze for up to 2 months. I thaw it overnight in the refrigerator before reheating.

FAQs

Can I use uncooked chicken in this casserole?

I prefer using fully cooked chicken because the baking time is short. If I start with raw chicken, I make sure to cook it thoroughly before mixing it into the casserole.

Can I make this casserole ahead of time?

Yes, I often assemble everything ahead of time and refrigerate it for up to 24 hours before baking. When I am ready to cook, I bake it as directed, adding a few extra minutes if needed.

What type of rice works best?

I use either white or brown rice. Jasmine rice gives a slightly fragrant touch, while brown rice adds a heartier texture.

Can I make this dish gluten-free?

I make it gluten-free by using tamari or a certified gluten-free soy sauce alternative instead of regular soy sauce.

How do I keep the vegetables from getting too soft?

I like my vegetables slightly crisp, so I avoid overbaking. If I want even more crunch, I lightly steam the broccoli for just a few minutes before mixing it in.

Conclusion

Chicken Teriyaki Casserole is one of my favorite easy dinners because it combines bold flavor, simple preparation, and wholesome ingredients in one comforting dish. I enjoy how flexible it is, and I can always adjust it to suit my taste or use what I already have on hand. It is a dependable, crowd-pleasing meal that I am always happy to make again.

📖 Recipe:

Chicken Teriyaki Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 35 minutes
Yield: 4-6 servings
Diet: Low Fat

Print Recipe

Description

Chicken Teriyaki Casserole is a comforting, flavor-packed dish made with tender shredded chicken, fluffy rice, colorful vegetables, and a rich homemade teriyaki sauce. Baked until warm and perfectly blended, it is a hearty and satisfying all-in-one meal.

Instructions

Preheat the oven to 375°F (190°C) and lightly grease a casserole dish.
In a saucepan over medium heat, combine soy sauce, honey or brown sugar, rice vinegar, sesame oil, grated ginger, and minced garlic. Bring to a gentle simmer.
In a small bowl, mix cornstarch with water. Stir the mixture into the saucepan and cook until the sauce thickens and becomes glossy.
In a large mixing bowl, combine cooked rice, shredded chicken, broccoli, carrots, bell peppers, and peas.
Pour the warm teriyaki sauce over the mixture and toss until everything is evenly coated.
Transfer the mixture to the prepared casserole dish and spread evenly.
Bake for about 20 minutes, or until heated through and vegetables are tender.
Garnish with sesame seeds and chopped scallions before serving, if desired.