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Teriyaki Chicken Casserole

Savory Teriyaki Chicken Casserole for Easy Weeknight Dinners

This Teriyaki Chicken Casserole is a delightful family-friendly dish that combines tender chicken, vibrant vegetables, and fluffy rice, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Asian, Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 0.5 cups low-sodium soy sauce substitute with tamari for gluten-free
  • 0.5 cups water used to adjust sauce consistency
  • 0.25 cups brown sugar adds sweetness
  • 1 teaspoon ground ginger can use fresh ginger for bolder flavor
  • 2 cloves minced garlic enhances savory depth
  • 2 tablespoons cornstarch thickens the sauce
  • 2 tablespoons water for cornstarch mixture
For the Chicken and Vegetables
  • 1.5 pounds boneless skinless chicken breasts or use chicken thighs
  • 12 ounces refrigerated stir-fry vegetables mix of broccoli, carrots, and snow peas
For the Casserole Base
  • 3 cups cooked brown or white rice acts as the base

Equipment

  • 9x13-inch baking pan
  • Medium saucepan
  • Small bowl
  • Meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan with non-stick spray.
  2. In a medium saucepan, combine the soy sauce, water, brown sugar, ground ginger, and minced garlic. Heat over medium-high until boiling, then reduce heat for 1 minute.
  3. Blend cornstarch with water in a small bowl, then add to the boiling sauce while stirring continuously. Cook for another minute until thickened, then remove from heat.
  4. Place the chicken in the baking pan, surround with stir-fry vegetables, and pour one cup of the thickened teriyaki sauce over everything.
  5. Cover with aluminum foil and bake for 30 minutes. Ensure chicken reaches an internal temperature of 165°F (74°C).
  6. Remove from the oven and shred the chicken in the dish using two forks.
  7. Stir in the cooked rice and most of the remaining teriyaki sauce, tossing to combine.
  8. Return the casserole to the oven uncovered and bake for an additional 10 minutes.
  9. Let the dish stand for 5 minutes before serving. Drizzle with reserved teriyaki sauce if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 1000IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Customize the dish with your favorite vegetables or add pineapple for a fun twist. Make-ahead options available for busy nights.

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