Teriyaki Chicken Casserole

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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!

Teriyaki Chicken CasseroleFirst 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 Casserole

MORE CASSEROLE RECIPES YOU MAY LIKE: 

French Onion Beef Casserole

Chicken Noodle Casserole

Poppy Seed Chicken Casserole

Loaded Chicken and Potato Casserole

 

4.8 from 8 reviews
Teriyaki Chicken Casserole
 
Prep time
Cook time
Total time
 
Author:
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
  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 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!

 

Teriyaki Chicken Casserole

 

Teriyaki Chicken Casserole


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126 thoughts on “Teriyaki Chicken Casserole

    1. 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! ❤️

    2. 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.

  1. 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!

      1. 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)

  2. 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!

    1. 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

  3. 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 🙂

    1. 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!

  4. 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.

    1. 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. 🙂

  5. 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?

  6. 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.

  7. 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 🙂

  8. 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!!

  9. 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!

  10. 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

    1. 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 🙂

  11. 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

    1. 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 😀

  12. 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?

      1. 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.

  13. 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. ❤️

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

  15. 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!

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

  17. 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.

    1. My 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.

  18. 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!

  19. 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?

  20. 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!

  21. 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:)

  22. 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!

  23. Hi, 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

  24. I 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!

  25. This 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.

  26. Hi Holly – Love your recipes! Are you okay with being featured in roundup/list articles on other cooking sites? We would link back to your website for the full recipe and are just asking for permission to use photos. Let me know!

  27. Made This for Dinner tonight. It’s all prepped and ready to go. I had already COOKed rice on hand left over. 3 cups cooked rice is perfect. DIDN’T have frozen stir fry veggies. Had onion bell pepper carrots and broccoli in the fridge that needed to be used up so I used those. Snuck a taste. This is so good I will be making this instead of ordering take out. Five stars fantastic recipe!!! I will be putting this on the meal rotation and this will be made for the next church potluck!! Amazing!!! My tablet is for some reason not allowing me to give this five stars but this most definitely is five stars. Thank you for the fantastic recipe.

  28. Made this for the first tiMe. We enjoyed it and will make again! So easy, but tasted good. I used frozeN stir fry veggies and cooked in the micro to speed things up.

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