Categories Chicken Recipes, Dinner Recipes, Easy Recipes, Main Dishes

Teriyaki Chicken Casserole

by Annmarie

This Teriyaki Chicken Casserole is loaded with tender chicken, rice, and vegetables—all coated in a savory, homemade teriyaki sauce. It’s a wholesome, delicious meal that’s perfect for busy weeknights and guaranteed to please the whole family. The bold flavor of the sauce ties everything together in the best way.

Not only is it packed with ingredients you can feel good about, but even picky eaters will be asking for seconds. This casserole is easy to prep, full of nourishing goodness, and definitely worthy of a regular spot in your dinner rotation.

Teriyaki Chicken Casserole

Teriyaki Chicken Casserole

Teriyaki Chicken Casserole

This Teriyaki Chicken Casserole is loaded with tender chicken, rice, and vegetables—all coated in a savory, homemade teriyaki sauce. It’s a wholesome, delicious meal that’s perfect for busy weeknights and guaranteed to please the whole family. The bold flavor of the sauce ties everything together in the best way.

Ingredients

  • 3/4 cup low-sodium soy sauce
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon minced garlic
  • 2 Tablespoons cornstarch + 2 Tablespoons water
  • 1 pound boneless skinless chicken breasts
  • 1 bag (12 ounces) refrigerated stir-fry vegetables (broccoli, carrots, snow peas, etc.) steamed
  • 3 cups cooked brown or white rice

Instructions

  1. Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray. Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
  2. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
  3. Place the chicken breasts in the prepared pan. Then place the steamed veggies all around the chicken breasts. Pour one cup of the sauce over top of chicken and veggies. Cover pan with foil and bake for 30 minutes or until internal temperature of chicken reaches 165 degrees F. Remove from oven. Carefully remove foil and shred chicken while still in the dish, using two forks.
  4. Add the cooked rice to the casserole dish. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together until combined. Return to oven and cook 10 minutes or until everything is heated through. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!
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