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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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.
I just made this for my family and they all loved it!!! Two thumbs up.
Yay! Thank you Robin 🙂
Thank you for the recipe
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!
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.
Do you use fresh or frozen veggies?
I use the fresh bag of stir-fry veggies in the produce section of the grocery store. 🙂
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.
Used beef instead and was also delicious.
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.
Hello,
This was easy to make, delicious and I will make again!! Thank you for the recipe
This was a huge hit in my house! Its been added to our dinner roTAtion.
Tried this for the first time. It was actually much better than I expected. This is going into my recipe box.
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!
This is delicious! I Will make tHis again!
This was really quite good. The whole family, even the 3 year old had seconds. It really hit the spot.
DELICIOus and so easy to make. Next time I’ll try some pineapple and broccoli. my stir fry veggies had asparagus. thanks for sharing!!
Has anyone added egg to this recipe?
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!
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! 🙂
Sounds lovly, will try it soon
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!
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.
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!!!!
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.
Made this for dinner tonight and it was a big hit!! so good and easy to make!!
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!