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 with rice and veggies

First off, I must say I have to give Carrian from 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. πŸ™‚ 

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Teriyaki Chicken with rice and veggies
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4.88 from 56 votes

Teriyaki Chicken Casserole

Teriyaki Chicken Casserole is full of savory chicken, rice and vegetables. The teriyaki sauce gives it outstanding flavor!
Servings 4


  • 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
  • 1 pound boneless skinless chicken breasts
  • 1 bag (12 ounces) stir-fry vegetables (broccoli, carrots, snow peas, etc.) (can be found in the produce section of grocery stores)
  • 3 cups cooked brown or white rice


  • Preheat oven to 350° F. Spray a 9×13-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. Then place the veggies all around the chicken breasts. Pour one cup of the sauce over top of chicken and veggies. Cover pan with foil and bake for 30 minutes or until internal temperature of chicken reaches 165 degrees F. Remove from oven. Carefully remove foil and shred chicken while still in the dish, using two forks.
  • Add the cooked rice to the casserole dish. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together until combined. Return to oven and cook 10 minutes or until everything is heated through. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!


Nutrition Info: 1 serving = 464 calories / 1.5 fat / 21 carbs / 31 protein
Recipe makes 4 servings total.



Teriyaki Chicken with rice and veggies
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159 thoughts on “Teriyaki Chicken Casserole

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

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

  3. 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

  4. 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 πŸ™‚

    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!

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

  6. 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?

  7. 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.

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

  9. 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 πŸ™‚

  10. 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!!

  11. 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!

  12. 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 πŸ˜€

  13. 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.

  14. 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. ❀️

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

  16. 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!

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

    1. Mix the cornstarch with cold water in a cup or small bowl. Stir well until the cornstarch is
      completely dissolved. Then gradually and slowly pour the cornstarch into the sauce while
      continuously stirring. This will eliminate the lumps in the sauce.
      Hope this helps.

  18. 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.

    2. I substitute coconut aminos For most of the soy sauce (about 1/2 cup coconut aminos and 1/4 cup soy sauce). it is much less salty.

  19. 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!

  20. 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?

  21. 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!

  22. 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:)

  23. 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!

  24. Hello,

    Can this be made ahead and frozen? How many people does this serve?
    It looks yummy.


  25. 5 stars
    Tried this and loved it! But how do you keep the teriyaki sauce from burning in the pan while the chicken cooks?

    1. Your oven may have been too hot. Every oven heats a little different. I would try cooking it at a lower oven temperature next time! πŸ™‚

  26. 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.

    1. I 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.

  27. 5 stars
    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!

  28. Maybe a dumb question. Could I use this shredded rotisserie chicken just mix the sauce in with it?

  29. 5 stars
    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.

  30. 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!

  31. 4 stars
    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.

  32. 4 stars
    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.

  33. Tried this for the first time. It was actually much better than I expected. This is going into my recipe box.

  34. 5 stars
    Found this recipe from watching Mandy in the Making on youtube. I have been searching for a good teriyaki homemade sauce for ages. This one is delicious and rivals any Chinese take out. Since we are low sugar, low carb diet, instead of regular brown sugar, I substituted brown sugar-sweetened with Truvia and it turned out so good! very thick with a lot of great flavors. It is my husband’s favorite and we are probably going to be eating this once a week now. thank you so much for the wonderful recipe
    p.s. it really helps those of us that don’t love vegetables, haha!

  35. 5 stars
    DELICIOus and so easy to make. Next time I’ll try some pineapple and broccoli. my stir fry veggies had asparagus. thanks for sharing!!

  36. I like to freeze a dish for later. The directions says freeze before baking. Is this before the first baking of the chicken or the last baking after shredding the chicken? Thanks, I love your recipes!

    1. Hi Vicki! Freeze it before the last baking. Definitely cook the chicken first in the first baking. Then freeze before the second. I hope you enjoy it! πŸ™‚

  37. 5 stars
    I made this and i used fresh Veggies instead of frozen. It was DELICIOUS! Even my 75 year old mom loved it, and shes not a fan of stir fry. I steamed all the Veggies and Baked my chicken with pultry SEASONING, and cut it into small pieces. I will definiteLy be making this again!

  38. 5 stars
    I made this TONIGHT and it was delicious. I needed a quick meal so i Used a bag of fresh stirfry veggies, ROTISSERIE chicken and 90 second rice. It turned out great and was perfect for my family of 4. I topped with sesame seeds I think next time i will try to aDd some spice to it. So yummy and easy to Make. I would recommend this recipe.

  39. 5 stars
    Thank you for a delicious recipe That was easy to make. Hubby and sons have promoted it to The keeper board aka make this again!!!!

  40. 4 stars
    This was a big hit at my house! I sauteed a mix of fresh veggies, including carrots, onions, broccoli. Next time I will add a red pepper and maybe some asparagus. Using fresh veggies adds a bit of cooking time, but it’s time well-spent. I think it needed a little kick, so I may add a couple dashes of sriracha sauce, too.

  41. 5 stars
    So easy and i love that it didnt take a ton of ingredients, Thank you so much for sharing. tip make more sauce to ensure you have enough to drizzle. up it to a cup soy sauce and if you want can up the brown sugar a little also. love!

  42. 5 stars
    We LOVE this recipe and it’s always My go to recipe when making a meal for new moms. We like Our teriYaki just a tad sweeter so i sub the water for pineapple juice and add an extra TABLESPOON of brown sugar. We also love Using fresh veggies in thiS! So delicious! Thank you!!

  43. 5 stars
    Making this with the family was a blast!! Also this meal was good for all of us, this was an amazing experience to make this for the family and to enjoy!! I hope to see more good reviews like this and I hope more people make this meal also, thank you for this recipe it was amazing, also hope ur father is ok! πŸ™‚

  44. 5 stars
    Excellent recipe
    Substitute coconut aminos for soy sauce. Cuts salt intake to less than half and tastes exactly the same as soy sauce. No coconut taste!!!!! All stores Carry it. I get mine at trader joes. Dr. Recommended substitute for soy sauce.

  45. 5 stars
    Just made this a few days ago and the whole family loved it! I did Use less sauce when i put it in the oven i just thought 1 cup would be a little much! It ended up being perfect! Will make this again for sure!!!!

  46. 5 stars
    I didn’t have any white rice so I used yellow rice and no ginger so i used Teriyaki sauce and added a little more brown sugar , it was so good, Thank you !!!

  47. 5 stars
    Delicious! My family loved it! I added some fresh green onion (scallion) and used chicken thighs instead. But the sauce was amazing!

    1. Yes, absolutely. Just prepare the teriyaki sauce on the stovetop as normal. Place the shredded chicken in the 9×13 pan with the teriyaki sauce, rice and veggies and bake 15 minutes or until heated through. πŸ™‚

  48. 5 stars
    fantastic recipe and have added it to my “book”. I have made this twice…Once for my house and once for my brothers (I feed him and his kids once a week). The first time I made it I switched out the soy sauce (i’m allergic to soy) for coconut aminos and added 1/4 tsp of salt; that was all i changed. we both loved it. The second time I made it i cheated a bit (it was for my brother and his kids who dont have a soy allergy) and i used pre-made teriyaki marinade that i thicked. I made a triple bach (1 adult male and 4 teenage boys) and there were no leftovers. they all felt like this was the best meal i had ever made for them. NORMALLY I HATE WHEN PEOPLE LEAVE A REVIEW BUT DIDN’T MAKE IT EXACTLY LIKE THE RECIPE IS WRITTEN. HOWEVER, I feel like the changes i made are not to far off from the original and might help someone else πŸ™‚

  49. Some days are just too hot for turning on the oven!
    So can this be done by sauteeing the chicken; add the rest,and saute some more?

  50. 5 stars
    I cooked 3 cups of dry rice and that was a good amount for the casserole. I did diced chicken on the stove and then just combined everything at the end and put it in the oven. Very delicious and easy!

  51. 5 stars
    I made this recipe earlier and is so good. Thank you so much for sharing this recipe, as my partner loves it. Will try it again next week.

  52. 5 stars
    This recipe was wonderful, mainly because of hearing how much my husband loved it! We are newlyweds and it has been trial and error when it comes to finding his favorite meals. Next time I make it I think I’ll do 1/2 cauli rice for me and 1/2 brown rice if that would work? This will definitely be on my β€œhubby approved” meal list.

  53. Hi!
    For the STIR FRY vegetables, can you use a frozen blend? Or are freah veggies better? My grocery doesnt have a mix in the produce
    Asile, so its either fresh individual i pick myself or frozen.
    If fresh, do i cook before adding to the pan for the oven? Thank you!

    1. Hi Michele! Yes you can use a frozen veggie blend, but I would be sure to thaw them or partially cook them first to release the water. If you put them in frozen they will add a lot of water to the baking dish. Just thaw or partially cook them first before using in the recipe. πŸ™‚

  54. 5 stars
    first of all, this has become a favorite in our home. I do cook the frozen veggies, drain and add to cooked rice for second part of recipe. It keeps them from getting mushy. I also cut up the chicken ahead of baking into bite sized pieces. Super EASY AND delicious recipe!

  55. Made this last night. I didn’t shred the chicken, just cut chicken tenders into bite size pieces. DELICIOUS!!! Will be making this again

  56. HI
    I made this last night. The concept is great. Baking everything together saves time and some clean up. I found that it make way to much sauce and that 1 cup soy sauce is too much for me. I will reduce the soy sauce and increase the water next time. I also used fresh carrots, peppers, green onions and broccoli. It was very tasty (perhaps a little too salty, even using low sodium soy sauce) but we enjoyed it. Thanks for posting!

  57. Easy and delicious dinner! We like our teriyaki on the sweet side, so I used a half cup brown sugar and it was amazing. Will definitely put this on the rotation!

  58. 5 stars
    I have started using the sauce for everything! I marinate chicken in it and do yakisoba noodles, make fried rice with it, just regular chicken and potatoes! absolutely love it

  59. 5 stars
    This was really yummy! The only thing I would change is cook the chicken for a bit on its own, then add the veggies. It took more like an hour for my chicken to be done with the veggies in the same pan. I feel like this would work well in a crock pot too. Also when my sauce was made, it really only came out to 1 cup, so I didn’t have any left over at all.

  60. 5 stars
    I made this this evening for 8 people.. they all raved over it.. I loved it also.. will definitely be making this again..

  61. loved the recipe, I doubled the vegetables and added a couple of dashes os sesame oil, and topped it with some green onion and sesame seeds

  62. 5 stars
    I thought this was amazing, and so did my grandkids. I didn’t have stir-Fry Frozen veggies on hand, so I substituted other frozen veggies: broccoli, white corn, and peas. I also added a handful of matchstick carrots and some leftover scallions.

  63. 4 stars
    This was a big hit with my family tonight! My daughter called it, “Asian Pot Pie” because she said it reminded her of Pot Pie lol! Very delicious.

  64. my Daughter has made this recipe several times. it is so good. she made it one time and then just put it in the Crock-Pot on warm.

  65. Family loved it. I did have to cook my chicken longer than 30 minutes. They were not thick chicken breasts. Think i will up the oven tempurature next time.

  66. 4 stars
    Way too salty so I would cut back on the soy sauce next time. I used tamari sauce which is low sodium. Otherwise, a wonderful simple and delicious meal that the whole family enjoyed!

  67. 5 stars
    Made this last night. What a hit. Used fresh veggies . Also used raman noodles.
    My son said it was the best meal ever.

  68. 4 stars
    It was pretty good! My husband wasnt a huge fan but he’s kinda picky. I used chicken breast tenders because it is what i had onhand but it also helped it cook faster. I really liked the teriyaki sauce and doubled it after reading reviews. I did like that I could cook the rice while the chicken was baking and I could do dishes during the process as well so i wasnt left with a lot at the end. i ate it again for lunch today and it was still good!

  69. 5 stars
    This came out really good. I did cut the soy sauce down from 3/4 cup to 1/2 cup after reading that someone thought it was a bit salty. my husband thought that after baking, the rice seemed a bit dry, so we added a few shakes of Hoisen sauce. we throughly enjoyed it, and will definitely will make it again. I will probably double the sauce even if we don’t use it all. we used 20 oz. of stirfry veggies and it was fine. left overs were good even not heated up.

  70. Very good! Only had 20 oz. of stirfry instead of 12oz, and it certainly wasn’t too much. Definitely a keeper for the monthly rotation.

  71. Hi! This sounds great! I like my dishes saucy! Do you think it would be okay to double the sauce recipe and use half over the chicken and veggies and the other half after I add the rice? Or would that be too much sauce?

    1. Hi Whitney! I love saucy dishes too! For this particular recipe, I would make the recipe as directed, but double the sauce. Only use HALF the sauce in the recipe, and then serve the rest on the side πŸ™‚

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