Name: Teriyaki Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: 2 cups cooked, shredded chicken breasts or thighs; 3 cups cooked brown or white rice; 2 cups broccoli florets; 1 cup carrots, thinly sliced or shredded; 1/2 cup peas or green beans (optional); 1/3 cup low-sodium soy sauce (or tamari for gluten-free); 3 tablespoons honey or maple syrup; 2 cloves garlic, minced; 1 teaspoon grated or ground ginger; 1 tablespoon cornstarch; 2 tablespoons water; Sesame seeds (optional, for garnish); Sliced green onions (optional, for garnish)

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Why You’ll Love This Recipe

This casserole is loaded with flavor but made with healthy, simple ingredients. The homemade teriyaki sauce is lower in sugar and sodium than store-bought versions, while the combination of chicken, vegetables, and rice makes it a balanced, filling meal. It’s great for feeding a crowd, meal prepping for the week, or just making dinner a breeze with minimal cleanup.

Ingredients

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

Boneless, skinless chicken breasts or thighs, cooked and shredded
Cooked brown or white rice
Broccoli florets
Carrots, thinly sliced or shredded
Peas or green beans (optional)
Soy sauce (or low-sodium soy sauce)
Honey or maple syrup
Garlic, minced
Ginger, grated or ground
Cornstarch
Water
Sesame seeds (optional, for garnish)
Green onions, sliced (optional, for garnish)

Directions

Preheat your oven to 375°F (190°C).
In a small saucepan over medium heat, whisk together soy sauce, honey, garlic, and ginger. In a separate bowl, mix cornstarch and water until smooth, then stir into the sauce. Cook, stirring often, until thickened.
In a large bowl, combine the cooked chicken, cooked rice, and vegetables. Pour the teriyaki sauce over the mixture and toss to coat evenly.
Transfer the mixture to a lightly greased 9×13-inch baking dish and spread it out evenly.
Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes.
Garnish with sesame seeds and green onions if desired. Serve hot.

Servings and timing

This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Use quinoa instead of rice for added protein and fiber.
Swap the chicken for tofu, shrimp, or leftover turkey.
Add pineapple chunks for a tropical twist.
Include other veggies like zucchini, bell peppers, or mushrooms.
Make it spicy by adding sriracha or red pepper flakes to the sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or in the oven at 350°F (175°C) until warmed through.
This casserole also freezes well. Cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use store-bought teriyaki sauce?

Yes, you can use a store-bought sauce, but homemade offers better control over ingredients and flavor.

Can I make this casserole ahead of time?

Absolutely. Assemble it up to a day in advance and bake when ready.

Do I have to cook the rice before baking?

Yes, using pre-cooked rice ensures even baking and the right texture.

What type of chicken works best?

Shredded rotisserie chicken, grilled chicken, or baked chicken all work well.

Is this dish gluten-free?

Use tamari or a gluten-free soy sauce to make it gluten-free.

Can I use frozen vegetables?

Yes, thaw and pat dry before mixing to prevent excess moisture.

How do I make it vegetarian?

Omit the chicken and replace with tofu or chickpeas for a plant-based version.

What sides go well with this dish?

A light side salad or steamed edamame pairs nicely.

Can I double the recipe?

Yes, use a larger baking dish or two 9×13 pans and adjust baking time as needed.

Can I use cauliflower rice?

Yes, but reduce the baking time slightly as cauliflower rice cooks faster and can get soggy.

Conclusion

Teriyaki Chicken Casserole is a flavorful, family-friendly dish that combines the ease of a casserole with the bold taste of teriyaki. Packed with protein, vegetables, and whole grains, it’s a balanced meal that’s as nutritious as it is delicious. Whether you’re cooking for the week or serving up dinner in a hurry, this casserole is a crowd-pleasing solution that keeps things simple and satisfying.

Teriyaki Chicken Casserole

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Teriyaki Chicken Casserole is a flavorful and wholesome one-dish meal made with juicy chicken, vegetables, rice, and a homemade teriyaki sauce. It’s easy to prepare, great for meal prep, and a healthier take on takeout-inspired comfort food.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Main Course
Method: Baking
Cuisine: Asian-Inspired
Diet: Low Fat

Instructions

Preheat your oven to 375°F (190°C).
In a small saucepan over medium heat, whisk together soy sauce, honey, garlic, and ginger.
In a separate bowl, mix cornstarch and water until smooth, then stir into the sauce. Cook, stirring often, until thickened. Remove from heat.
In a large bowl, combine cooked chicken, cooked rice, broccoli, carrots, and peas or green beans (if using).
Pour the teriyaki sauce over the mixture and toss to coat evenly.
Transfer the mixture to a lightly greased 9×13-inch baking dish and spread evenly.
Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes.
Garnish with sesame seeds and sliced green onions, if desired. Serve hot.

Notes

Use tamari for a gluten-free version.
Frozen veggies can be used—just thaw and drain well first.
Quinoa can be used instead of rice for added protein.
Add pineapple for a tropical twist.
Great for make-ahead and freezer meals.

Nutrition

Serving Size: 1/6 of casserole
Calories: 390
Sugar: 8g
Sodium: 620mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 28g
Cholesterol: 65mg