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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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!
Made this with quinoa instead of rice tonight and it was AMAZING! Great recipe! Thanks!
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
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 😀
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?
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 🙂
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.
I made it on the stove top & it also came out great. cooked the rice separately & combined at the end.
I hope your dad came in through his surgery okay
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. ❤️
Cooked this today. My family loved itl
Has anyone tried this with cauliflower “rice”?? I saw a recipe for Fried Rice using it and thought it might work in this recipe?
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!
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.
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.
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.
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!
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?
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!
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:)
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!
Do you think beef chuck strips could be substituted for the chicken in this recipe?
That’s what I was wondering as well. Did you try it?
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.
What is the best kind of teriyaki sauce to use, I always have a problem choosing!
what amount is a serving size? Thank you
6 servings 🙂
I just made this and it is so good!
Hello,
Can this be made ahead and frozen? How many people does this serve?
It looks yummy.
Catherine
Hi Catherine! Yes this can be frozen. And it should serve around 5 to 6
Tried this and loved it! But how do you keep the teriyaki sauce from burning in the pan while the chicken cooks?
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! 🙂
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
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.
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!
This chicken casserole sounds so good….hope your dad gets better soon.
Maybe a dumb question. Could I use this shredded rotisserie chicken just mix the sauce in with it?
Yes Morgan, you could do that for sure. And it would save a lot of time too 🙂