First off, I must say I have to give Carrian from the amazing food blog Oh Sweet Basil top notch credit for this fantastic recipe! If you are looking for an incredible, delicious and healthy meal to feed your family- this is it!
This Teriyaki Chicken Casserole is one you’ll love and even the kiddos too.
I think casseroles get a bad rap, and I can totally see why. Especially when they’re packed with a bunch of processed ingredients and cream-of-whatever soups everyone loves to hate. (I use them but not all the time.) For me though, I adore a good casserole. As a main or side dish. They’re comforting, yummy and usually pretty darn easy to whip up. I love that.
This one happens to be full of ingredients that are good for you and it is so delicious! When I made it for dinner the other week it hit a home run with my family. When my quiet hubby raves about a meal while we’re eating- I know it’s a winner. This will make an appearance often in the dinner rotation. 🙂
- 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
- 2 small boneless skinless chicken breasts
- 1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)
- 3 cups cooked brown or white rice
- Preheat oven to 350° F. Spray a 9x13-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.
- 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.
- Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.
- *Meanwhile, steam or cook the vegetables according to package directions.
- Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!
I shared this recipe over at Weekend Potluck!
How is your dad? This looks delicious!
Diane, he’s in surgery as we speak. They had to reschedule it to today because he had pneumonia. I will keep you all informed. Thank you for asking! ❤️
I hope your dad came in through his surgery okay
Hey. I know it’s almost a year since your father had surgery. Hope all is well with him. At this time I would like to think you for the amazing recipe. It was really good and my family loved it. Although I switched out the rice for quinoa since I retired the rice years ago.
Hi Holly!! I’m so glad to hear your Dad is doing better!
I wanted to let you know that I made the Teriyaki Chicken Casserole for my family (roommate, her parents and my Dad) for Sunday dinner. All I can say is: WOW!! The teriyaki sauce is so simple to make and tastes out of this world. I will admit that I decided to use fresh veges instead of what you had listed. I figured that since we are at the beginning of the vegetable season I would add asparagus, green beans, carrots, snow peas and broccoli. I just cooked them individually and then added everything together after the chicken was shredded. I’ll admit it was a lot more work but overall, your recipe was amazing!! In fact my family informed me that I needed to put it with my “keep” file and fix it again sometime. Delicious and healthy!
Aww thanks Lori! Wow, all those fresh veggies (and I love the idea of adding asparagus) sounds amazing! Glad it was a hit 🙂
I know this casserole would be a hit at our house!
made this for dinner tonight – it was a hit with my kids who are 13, 12 and 9 and my hubby told me good job – thanks for the inspiration!!
This looks amazing. Prayers for your dad!
Do you have the nutritional value information? It looks fabulous.
I loved this. Even my kids loved it. And they are hard to please.
Hi. I had trouble getting the corn starch to mix with my sauce.. What do i do dofferent
Did you mix with cold water first? That helps.
I love the recipe! Thanks!
Hi! Do you cook the rice before adding it or use uncooked rice??
You use cooked rice 🙂
Can this be frozen- like for a make ahead freezer meal??
Yes, it does make a great freezer meal. Add a bit more sauce to the recipe. 🙂
This looks way bigger than 3 cups of rice! What are you doing differently?
It is 3 cups 🙂
are you starting with 3 cups of uncooked rice? (which becomes roughly 9 cups of cooked rice) or are you starting with 1 cup uncooked rice which becomes 3 cups of cooked rice? (Hope that made sense)
The recipe states 3 cups COOKED rice. 🙂
Do you think this would freeze well for a freezer meal?
Tried this recipe, but it was a bit salty for my liking. Even with using the low sodium soy sauce.
Made this last night…very easy and very good….even my pickiest of eaters ..loved it
Hi I have a question about cooking the chicken in a pan in the oven, do you just put the chicken in a pan and let it cook? Or do you need to put a little something over it so it doesn’t stick/dry out? I’m new to cooking lol so sometimes I feel my questions are silly but I just wanna be sure! Thanks!
When something says to use a prepared pan Brooke, it usually means to coat with a little bit of oil or nonstick cooking spray. Just enough to keep the food from sticking but not enough to fry it
I made this casserole for dinner tonight, and it was amazing! I ended up putting in twice as many vegetables, and chopping the chicken into strips rather than shredding it. I also used 1/3c brown sugar rather than 1/4c for the sauce. Thanks for this awesome recipe; it is certainly a keeper 🙂
I want to make this with fresh vegetables. Can this be done?
Jackie, I made this tonight with fresh vegetables and it turned out great. Only used baby carrots, broccoli and sugar snap peas. I steamed them before combining them with the chicken and rice. You can definitely go ahead and use fresh vegetables!
When you say 3 cups cooked rice: are you measuring the 3 cups with the rice uncooked or after the rice has cooked
3 cups of already cooked rice 🙂
Made thisforndinner. Sadly the rice didn’t cook, so I’m now guessing the rice was suppose to be precooked? But the recipe doesn’t say to do that. Was disappointed, had to add water to the dish and cook longer.
Hi Stephanie, so sorry it didn’t work for you. But the recipe card does state to use ‘cooked’ rice. Hopefully you give it another try using cooked rice. 🙂
Do you use fresh ginger or powdered ginger?
Hi!
My husband is on duty tonight… So I was thinking of whipping this up today and all he has to do is toss in the oven.. Do you think it will keep all day? Should I undercook everything a bit?
Made this today. My family loved it! I’m going to make it again next weekend when my college kids come home. Thank you!
(Found via Pinterest)
I made this about a month ago and it got my 6 year old picky eater to say “wow, you are a good cook!” The family loved it. We are making it again this week.
Light or dark brown sugar
Hi I just tried this dish and it was very delicious, I’m adding to my favorites, thanks
This was so good! Even my toddler liked the chicken. And it actually looked like your pictures which is kind of unusual.
I made this for the family tonight, what a great meal!! One for the recipe file… the kids and hubby all asked for seconds! So simple and easy to adapt to whatever veggies you have in the fridge. Only problem is I’ll have to double the recipe next time 🙂
Loved it! I used fresh carrots, snow peas and broccoli. I just steamed them for a few minutes before adding them. Also served it with some fresh diced pineapple on top, it balanced out the saltyness of the dish!!
Made this awesome recipe with fresh broccoli, snow peas and carrots. Everybody loved it and there was plenty left over for lunches. I will definitely make this again and again and again!!!
Thank You!
Made this with quinoa instead of rice tonight and it was AMAZING! Great recipe! Thanks!
Can you substitute honey for the brown sugar? It has been asked but I didn’t see your reply about making this a freezer meal . Thanks
I honestly have not tried either- using honey or freezing this meal. BUT if I had to guess, I think it would freeze well. I would just thaw it in the fridge first then bake 🙂
Hi Holly, I love the idea of this Teriyaki Chicken Casserole but I have just one question. You call it Teriyaki Chicken Casserole but the ingredients say soy sauce and no where else in the ingredients list does it say teriyaki sauce to add. Does this recipe only use the soy sauce or does it have teriyaki sauce in it? Thank you for your help. This one is definitely going to be made this week. Kathy
Hi Kathy, and yes, you only make it with the soy sauce. The soys sauce and other ingredients turn it in to a delicious Teriyaki sauce! Hope you enjoy it 😀
Hi! I absolutely love this recipe and was wondering about making it in the crockpot. Should I wait to add in the cornstarch until after the chicken has cooked?
Hi Brittany, I have not tried this in the crock pot. So sorry. If you give it a try let me know how it turned out 🙂
Just wondering if anyone has the calorie count for a serving? Thanks
Thanks! This looks like a great idea for supper, and i printed a coupon for rice at https://frugalharbor.com/. I spend way to much time thinking about what to cook for supper. PInned this to try. Thanks!
I made this today. The teriyaki sauce that you make is so much better than from a jar. I used chicken thighs instead and those are much more moist and I shredded them with forks. I also just slightly sautéed the veggies. I used big slices of onion and two garlic cloves sliced. Then added some celery cut at an angle and carrots cut the same way, some broccoli and snap peas. I made sure to keep them crunchy so they taste fresher. I also added sesame seeds and toasted some slivered almonds and put them on top before baking. It was delicious. I will definitely make this again. Very simple recipe and very healthy. ❤️
Cooked this today. My family loved itl
Has anyone tried this with cauliflower “rice”?? I saw a recipe for Fried Rice using it and thought it might work in this recipe?
Made this for dinner tonight and it was a hit! Even my incredibly picky hubby came back for seconds lol. I do think next time I’ll get some low sodium soy sauce instead – I taste tested it once it was all mixed together and found it was extremely salty, I added a drizzle of honey over it and added maybe another half cup of water and that toned it down enough to be edible. Thanks for a great recipe!
When I was adding the cornstarch and water mixture to the sauce, it just got chunky instead of thickening the sauce.
This seemed like a good recipe but even with low sodium soy sauce it was incredibly salty. I’d try this again with 1/2 the amount of soy sauce for sure.
I’m gluten and dairy free – made this tonight and used cauliflower rice for the first time. We both went back for seconds. Very good!
I don’t have any low sodium soy sauce. I saw many comments about how salty regular soy sauce turns out. I wonder if I can just use teriyaki sauce from a jar. If so how much would you recommend using?
Would you be able to mak this in a crockpot casserole? If so what temp and time would you prefer?(:
Does it matter if the chicken is frozen? Or does it need to be thawed?