Teriyaki Chicken Casserole
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 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
Ingredients
- 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) refrigerated stir-fry vegetables (broccoli, carrots, snow peas, etc.) steamed
- 3 cups cooked brown or white rice
Instructions
- 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 steamed 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!
Notes
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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!!
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 made this using instant white rice. It was delicious My 29 year old grandson was here and I made myself a plate and he ate the rest of it. It was easy to make and tasted really good Thanks for sharing this.
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 🙂
OMG people, read the recipe!!!
I said the exact same thing..lol
😉
Do you use fresh ginger or powdered ginger?
Either will work.
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.
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!!