Teriyaki Chicken Casserole is full of savory chicken, rice and vegetables. The teriyaki sauce gives it outstanding flavor. This delicious meal is one your family will love!
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. 🙂
MORE CASSEROLE RECIPES YOU MAY LIKE:
French Onion Beef Casserole
Chicken Noodle Casserole
Poppy Seed Chicken Casserole
Loaded Chicken and Potato Casserole
Teriyaki Chicken Casserole
Prep time
Cook time
Total time
Author: Holly
Serves: 4 to 6
Ingredients
- ¾ cup low-sodium soy sauce
- ½ cup water
- ¼ cup brown sugar
- ½ teaspoon ground ginger
- ½ 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
Instructions
- 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 cooked 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!
Diane says
March 4, 2016 at 11:12 amHow is your dad? This looks delicious!
Holly says
March 4, 2016 at 11:45 amDiane, 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! ❤️
Grace Bland says
February 3, 2017 at 3:53 pmI hope your dad came in through his surgery okay
Katherine says
January 8, 2017 at 5:59 pmHey. 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.
Lori Jo says
March 7, 2016 at 9:17 amHi 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!
Holly says
March 7, 2016 at 9:23 amAww thanks Lori! Wow, all those fresh veggies (and I love the idea of adding asparagus) sounds amazing! Glad it was a hit 🙂
Jessica @ A Kitchen Addiction says
March 8, 2016 at 2:03 pmI know this casserole would be a hit at our house!
Renee Fleming Michalzik says
March 10, 2016 at 6:29 pmmade 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!!
Kim says
March 11, 2016 at 11:41 amThis looks amazing. Prayers for your dad!
alene4250@yahoo.com says
March 12, 2016 at 3:41 pmDo you have the nutritional value information? It looks fabulous.
Debbie says
March 20, 2016 at 10:23 pmI loved this. Even my kids loved it. And they are hard to please.
Robert says
April 5, 2016 at 5:50 pmHi. I had trouble getting the corn starch to mix with my sauce.. What do i do dofferent
Annie says
May 2, 2016 at 5:32 pmDid you mix with cold water first? That helps.
Rochelle says
April 18, 2016 at 12:59 pmI love the recipe! Thanks!
Brittany says
May 18, 2016 at 10:01 amHi! Do you cook the rice before adding it or use uncooked rice??
Holly says
May 18, 2016 at 10:14 amYou use cooked rice 🙂
Katie says
May 18, 2016 at 5:23 pmCan this be frozen- like for a make ahead freezer meal??
Melissa says
September 4, 2017 at 7:15 amYes, it does make a great freezer meal. Add a bit more sauce to the recipe. 🙂
Blossom says
May 30, 2016 at 10:05 amThis looks way bigger than 3 cups of rice! What are you doing differently?
Holly says
May 30, 2016 at 11:58 amIt is 3 cups 🙂
Brad says
October 11, 2017 at 1:20 pmare 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)
Holly says
October 13, 2017 at 8:05 amThe recipe states 3 cups COOKED rice. 🙂
Kari says
June 6, 2016 at 1:01 pmDo you think this would freeze well for a freezer meal?
Nicole says
July 9, 2016 at 7:41 amTried this recipe, but it was a bit salty for my liking. Even with using the low sodium soy sauce.
Cari says
July 19, 2016 at 9:48 amMade this last night…very easy and very good….even my pickiest of eaters ..loved it
Brooke says
July 21, 2016 at 11:29 amHi 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!
Melanie says
August 9, 2016 at 5:22 amWhen 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
Elizabeth says
August 8, 2016 at 3:44 pmI 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 🙂
Jackie says
August 19, 2016 at 7:10 pmI want to make this with fresh vegetables. Can this be done?
Katie S says
August 23, 2016 at 9:08 pmJackie, 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!
Holly says
August 30, 2016 at 6:29 amWhen you say 3 cups cooked rice: are you measuring the 3 cups with the rice uncooked or after the rice has cooked
Holly says
August 31, 2016 at 2:05 pm3 cups of already cooked rice 🙂
Stephanie says
September 3, 2016 at 9:35 pmMade 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.
Holly says
September 5, 2016 at 7:29 amHi 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. 🙂
Ally says
September 21, 2016 at 9:48 amDo you use fresh ginger or powdered ginger?
Melissa montano says
September 21, 2016 at 10:22 amHi!
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?
Michelle says
October 5, 2016 at 5:38 pmMade 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)
Michelle Dreckmann says
October 16, 2016 at 9:23 amI 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.
Samantha says
November 8, 2016 at 11:11 amLight or dark brown sugar
Verla says
November 8, 2016 at 5:26 pmHi I just tried this dish and it was very delicious, I’m adding to my favorites, thanks
Amanda says
November 9, 2016 at 4:05 pmThis was so good! Even my toddler liked the chicken. And it actually looked like your pictures which is kind of unusual.
Renee says
November 16, 2016 at 2:52 amI 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 🙂
Marlo says
November 16, 2016 at 3:56 pmLoved 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!!
Brandon says
December 1, 2016 at 8:03 pmMade 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!
Angie says
January 2, 2017 at 5:28 pmMade this with quinoa instead of rice tonight and it was AMAZING! Great recipe! Thanks!
Barbara Johnston says
January 11, 2017 at 1:56 pmCan 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
Holly says
January 11, 2017 at 4:45 pmI 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 🙂
Kathy Riggs says
January 12, 2017 at 9:15 pmHi 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
Holly says
January 15, 2017 at 12:51 pmHi 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 😀
Brittany says
January 16, 2017 at 7:04 amHi! 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?
Holly says
January 16, 2017 at 6:50 pmHi 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 🙂
Rika says
March 2, 2018 at 7:37 amThis is easily make in the crock pot. I make the sauce (2 & 3) and pour over chicken (cut in bite size pieces) and vegetables (fresh or. frozen) in crock pot. Cook on low 4 – 6 hours. Serve over rice or lo mein noodles. No need to shred the chicken. It is WONDERFUL.
Kelli says
January 23, 2017 at 7:06 pmJust wondering if anyone has the calorie count for a serving? Thanks
lois says
February 2, 2017 at 7:53 pmThanks! 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!
Robin Sherman says
February 8, 2017 at 3:48 pmI 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. ❤️
Gail Dunn says
February 12, 2017 at 11:47 amCooked this today. My family loved itl
Sharon says
March 20, 2017 at 10:42 amHas anyone tried this with cauliflower “rice”?? I saw a recipe for Fried Rice using it and thought it might work in this recipe?
Jane says
April 3, 2017 at 5:02 pmMade 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!
Larissa says
May 20, 2017 at 10:08 amWhen I was adding the cornstarch and water mixture to the sauce, it just got chunky instead of thickening the sauce.
CC says
June 18, 2017 at 2:34 pmThis 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.
Linda says
April 11, 2019 at 3:58 pmMy thoughts exactly, CC. The next time I will use only 1/4 c soy sauce. I will also mix it together slowly, starting with the rice, eggies, chicken and then add the sauce a little at a time.
Jo Clark says
August 14, 2017 at 7:20 pmI’m gluten and dairy free – made this tonight and used cauliflower rice for the first time. We both went back for seconds. Very good!
Jayme W says
September 15, 2017 at 9:06 amI 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?
Victoria says
October 9, 2017 at 2:34 pmWould you be able to mak this in a crockpot casserole? If so what temp and time would you prefer?(:
Kensi says
January 13, 2018 at 9:44 amDoes it matter if the chicken is frozen? Or does it need to be thawed?
Emily says
March 26, 2018 at 8:12 pmMade this tonight for my family and it was delicious! Used honey instead of sugar and the chicken only needed about 25 minutes. I’m only 15 and this was easy to make and definitely a keeper!
Kate says
July 25, 2018 at 1:13 pmI am not very cultured in cooking (other than tacos and Italian) but I’ve been branching out lately to give my poor husband some variety! This was delicious and he loved it! Pretty easy to make on a weeknight and really takes very little time from start to finish. I used frozen stir fry Veggies for mine. Word of wisdom, don’t get regular soy!! The low sodium is plenty salty enough!! Thanks for this great addition to my tiny menu:)
Johanne says
October 2, 2018 at 8:52 amGreat recipe! Healthy and even my fussy eaters enjoyed it! It seemed like a bit too much soy sauce for our liking so just gonna add a little honey instead of sugar and little less soy sauce and a little more water. Thanks!
Lori says
October 2, 2018 at 9:19 amDo you think beef chuck strips could be substituted for the chicken in this recipe?
Amanda says
October 13, 2018 at 9:19 amThat’s what I was wondering as well. Did you try it?
Trisha @ Salty Side Dish says
December 13, 2018 at 12:49 pmI love chicken casseroles. I think this dish will be a winner in my house. My husband loves teriyaki, the kids love rice and I love the veggies.
kathy fleming says
January 26, 2019 at 7:14 amWhat is the best kind of teriyaki sauce to use, I always have a problem choosing!
JOY WAGNER says
January 10, 2019 at 5:11 amwhat amount is a serving size? Thank you
Holly says
February 25, 2019 at 5:18 pm6 servings 🙂
Kim says
January 20, 2019 at 6:41 pmI just made this and it is so good!
Catherine says
March 3, 2019 at 7:32 pmHello,
Can this be made ahead and frozen? How many people does this serve?
It looks yummy.
Catherine
Holly says
March 5, 2019 at 9:56 amHi Catherine! Yes this can be frozen. And it should serve around 5 to 6
Lea says
March 26, 2019 at 5:50 pmTried this and loved it! But how do you keep the teriyaki sauce from burning in the pan while the chicken cooks?
Holly says
April 1, 2019 at 1:51 pmYour oven may have been too hot. Every oven heats a little different. I would try cooking it at a lower oven temperature next time! 🙂
Rebekah says
March 29, 2019 at 9:05 amHi, I’m going to try this dish tonight! Sounds amazing g but I’m counting calories. Do you please have the calorie count on each serving of this dish.
Thanks
Holly says
April 1, 2019 at 1:50 pmI don’t currently have a recipe card that has nutritional info. I am looking into a new one soon so every recipe will have that info.
Rebekah says
March 29, 2019 at 5:44 pmI tried this for dinner tonight and it was a huge hit! I used brown rice instead and added mushrooms and water chestnuts to the bagged mix but it was incredible! This will definitely make onto our favorite list. Thanks for the amazing recipe!
Fran says
April 23, 2019 at 6:33 amThis chicken casserole sounds so good….hope your dad gets better soon.
Morgan says
May 7, 2019 at 8:42 pmMaybe a dumb question. Could I use this shredded rotisserie chicken just mix the sauce in with it?
Holly says
May 9, 2019 at 1:58 pmYes Morgan, you could do that for sure. And it would save a lot of time too 🙂
Sherry Mohr says
June 15, 2019 at 6:59 amThis was very good. Everyone loved it. For those asking about the rice – I used Uncle Ben’s Ready Rice. It’s cooked and super easy. The jasmine flavor is wonderful and works perfect with this recipe.