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Teriyaki Chicken Casserole

March 4, 2016 by Holly | 102 Comments

Teriyaki-Chicken-Casserole5First 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. 🙂 

Teriyaki-Chicken-Casserole2

Teriyaki Chicken Casserole
 
Save Print
Prep time
35 mins
Cook time
15 mins
Total time
50 mins
 
Author: Holly
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
  1. Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
  2. 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.
  3. 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.
  4. 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.
  5. *Meanwhile, steam or cook the vegetables according to package directions.
  6. 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!
Nutrition Information
Serving size: 6 Calories: 256 Fat: 2g Saturated fat: 1g Unsaturated fat: 2g Carbohydrates: 45g Sugar: 9g Sodium: 1115mg Fiber: 4g Protein: 15g Cholesterol: 24mg
3.5.3240

 

Teriyaki-Chicken-Casserole1Teriyaki_Chicken_Casserole_PIN

I shared this recipe over at Weekend Potluck!


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Filed Under: Broccoli, carrots, Casserole, Chicken, Dinner, Easy, Healthy, Main Course, Rice, savory Tagged With: casserole, chicken, dinner, easy recipe, healthy, teriyaki, teriyaki chicken casserole, vegetables

Comments

  1. Diane says

    March 4, 2016 at 11:12 am

    How is your dad? This looks delicious!

    Reply
    • Holly says

      March 4, 2016 at 11:45 am

      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! ❤️

      Reply
      • Grace Bland says

        February 3, 2017 at 3:53 pm

        I hope your dad came in through his surgery okay

        Reply
    • Katherine says

      January 8, 2017 at 5:59 pm

      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.

      Reply
  2. Lori Jo says

    March 7, 2016 at 9:17 am

    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!

    Reply
    • Holly says

      March 7, 2016 at 9:23 am

      Aww thanks Lori! Wow, all those fresh veggies (and I love the idea of adding asparagus) sounds amazing! Glad it was a hit 🙂

      Reply
  3. Jessica @ A Kitchen Addiction says

    March 8, 2016 at 2:03 pm

    I know this casserole would be a hit at our house!

    Reply
  4. Renee Fleming Michalzik says

    March 10, 2016 at 6:29 pm

    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!!

    Reply
  5. Kim says

    March 11, 2016 at 11:41 am

    This looks amazing. Prayers for your dad!

    Reply
  6. alene4250@yahoo.com says

    March 12, 2016 at 3:41 pm

    Do you have the nutritional value information? It looks fabulous.

    Reply
  7. Debbie says

    March 20, 2016 at 10:23 pm

    I loved this. Even my kids loved it. And they are hard to please.

    Reply
  8. Robert says

    April 5, 2016 at 5:50 pm

    Hi. I had trouble getting the corn starch to mix with my sauce.. What do i do dofferent

    Reply
    • Annie says

      May 2, 2016 at 5:32 pm

      Did you mix with cold water first? That helps.

      Reply
  9. Rochelle says

    April 18, 2016 at 12:59 pm

    I love the recipe! Thanks!

    Reply
  10. Brittany says

    May 18, 2016 at 10:01 am

    Hi! Do you cook the rice before adding it or use uncooked rice??

    Reply
    • Holly says

      May 18, 2016 at 10:14 am

      You use cooked rice 🙂

      Reply
  11. Katie says

    May 18, 2016 at 5:23 pm

    Can this be frozen- like for a make ahead freezer meal??

    Reply
    • Melissa says

      September 4, 2017 at 7:15 am

      Yes, it does make a great freezer meal. Add a bit more sauce to the recipe. 🙂

      Reply
  12. Blossom says

    May 30, 2016 at 10:05 am

    This looks way bigger than 3 cups of rice! What are you doing differently?

    Reply
    • Holly says

      May 30, 2016 at 11:58 am

      It is 3 cups 🙂

      Reply
      • Brad says

        October 11, 2017 at 1:20 pm

        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)

        Reply
        • Holly says

          October 13, 2017 at 8:05 am

          The recipe states 3 cups COOKED rice. 🙂

          Reply
  13. Kari says

    June 6, 2016 at 1:01 pm

    Do you think this would freeze well for a freezer meal?

    Reply
  14. Nicole says

    July 9, 2016 at 7:41 am

    Tried this recipe, but it was a bit salty for my liking. Even with using the low sodium soy sauce.

    Reply
  15. Cari says

    July 19, 2016 at 9:48 am

    Made this last night…very easy and very good….even my pickiest of eaters ..loved it

    Reply
  16. Brooke says

    July 21, 2016 at 11:29 am

    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!

    Reply
    • Melanie says

      August 9, 2016 at 5:22 am

      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

      Reply
  17. Elizabeth says

    August 8, 2016 at 3:44 pm

    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 🙂

    Reply
  18. Jackie says

    August 19, 2016 at 7:10 pm

    I want to make this with fresh vegetables. Can this be done?

    Reply
    • Katie S says

      August 23, 2016 at 9:08 pm

      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!

      Reply
  19. Holly says

    August 30, 2016 at 6:29 am

    When you say 3 cups cooked rice: are you measuring the 3 cups with the rice uncooked or after the rice has cooked

    Reply
    • Holly says

      August 31, 2016 at 2:05 pm

      3 cups of already cooked rice 🙂

      Reply
  20. Stephanie says

    September 3, 2016 at 9:35 pm

    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.

    Reply
    • Holly says

      September 5, 2016 at 7:29 am

      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. 🙂

      Reply
  21. Ally says

    September 21, 2016 at 9:48 am

    Do you use fresh ginger or powdered ginger?

    Reply
  22. Melissa montano says

    September 21, 2016 at 10:22 am

    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?

    Reply
  23. Michelle says

    October 5, 2016 at 5:38 pm

    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)

    Reply
  24. Michelle Dreckmann says

    October 16, 2016 at 9:23 am

    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.

    Reply
  25. Samantha says

    November 8, 2016 at 11:11 am

    Light or dark brown sugar

    Reply
  26. Verla says

    November 8, 2016 at 5:26 pm

    Hi I just tried this dish and it was very delicious, I’m adding to my favorites, thanks

    Reply
  27. Amanda says

    November 9, 2016 at 4:05 pm

    This was so good! Even my toddler liked the chicken. And it actually looked like your pictures which is kind of unusual.

    Reply
  28. Renee says

    November 16, 2016 at 2:52 am

    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 🙂

    Reply
  29. Marlo says

    November 16, 2016 at 3:56 pm

    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!!

    Reply
  30. Brandon says

    December 1, 2016 at 8:03 pm

    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!

    Reply
  31. Angie says

    January 2, 2017 at 5:28 pm

    Made this with quinoa instead of rice tonight and it was AMAZING! Great recipe! Thanks!

    Reply
  32. Barbara Johnston says

    January 11, 2017 at 1:56 pm

    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

    Reply
    • Holly says

      January 11, 2017 at 4:45 pm

      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 🙂

      Reply
  33. Kathy Riggs says

    January 12, 2017 at 9:15 pm

    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

    Reply
    • Holly says

      January 15, 2017 at 12:51 pm

      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 😀

      Reply
  34. Brittany says

    January 16, 2017 at 7:04 am

    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?

    Reply
    • Holly says

      January 16, 2017 at 6:50 pm

      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 🙂

      Reply
      • Rika says

        March 2, 2018 at 7:37 am

        This 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.

        Reply
  35. Kelli says

    January 23, 2017 at 7:06 pm

    Just wondering if anyone has the calorie count for a serving? Thanks

    Reply
  36. lois says

    February 2, 2017 at 7:53 pm

    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!

    Reply
  37. Robin Sherman says

    February 8, 2017 at 3:48 pm

    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. ❤️

    Reply
  38. Gail Dunn says

    February 12, 2017 at 11:47 am

    Cooked this today. My family loved itl

    Reply
  39. Sharon says

    March 20, 2017 at 10:42 am

    Has anyone tried this with cauliflower “rice”?? I saw a recipe for Fried Rice using it and thought it might work in this recipe?

    Reply
  40. Jane says

    April 3, 2017 at 5:02 pm

    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!

    Reply
  41. Larissa says

    May 20, 2017 at 10:08 am

    When I was adding the cornstarch and water mixture to the sauce, it just got chunky instead of thickening the sauce.

    Reply
  42. CC says

    June 18, 2017 at 2:34 pm

    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.

    Reply
  43. Jo Clark says

    August 14, 2017 at 7:20 pm

    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!

    Reply
  44. Jayme W says

    September 15, 2017 at 9:06 am

    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?

    Reply
  45. Victoria says

    October 9, 2017 at 2:34 pm

    Would you be able to mak this in a crockpot casserole? If so what temp and time would you prefer?(:

    Reply
  46. Kensi says

    January 13, 2018 at 9:44 am

    Does it matter if the chicken is frozen? Or does it need to be thawed?

    Reply
  47. Emily says

    March 26, 2018 at 8:12 pm

    Made 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!

    Reply
  48. Kate says

    July 25, 2018 at 1:13 pm

    I 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:)

    Reply
  49. Johanne says

    October 2, 2018 at 8:52 am

    Great 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!

    Reply
  50. Lori says

    October 2, 2018 at 9:19 am

    Do you think beef chuck strips could be substituted for the chicken in this recipe?

    Reply
    • Amanda says

      October 13, 2018 at 9:19 am

      That’s what I was wondering as well. Did you try it?

      Reply
  51. Trisha @ Salty Side Dish says

    December 13, 2018 at 12:49 pm

    I 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.

    Reply

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  • I love these Slow Cooker French Dip Sandwiches  Recipe
  • Biscuits and Gravy Casserole for breakfast this morning!  Recipe
  • This Tomatillo Ranch Chicken is so yummy Youll be wanting
  • Buffalo Chicken French Bread Pizza Recipe link in the bio

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