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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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!
My family loved this. I steamed fresh veggies and added them at the end. delicious!
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
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.
I made this this evening for 8 people.. they all raved over it.. I loved it also.. will definitely be making this again..
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
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.
Easy recipe! I too used fresh veggie. Great Sunday dish. Definitely adding to our recipe rotation. Delicious.
I made this tonight. it was amazing. thank you for this recipe.
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.
Yum! Easy and delicious, absolutely loved the sauce!
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.
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.
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!
I made this today and is really good. I added red onions.
Made this last night. What a hit. Used fresh veggies . Also used raman noodles.
My son said it was the best meal ever.
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!
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.
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.
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?
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 🙂
one of the few recipes online that actually deserves 5 stars. it has lots of flavor and is absolutely delicious!
Can you use store bought teriyaki sauce?
Yes, absolutely 🙂
Wow! This came out great! I was kind of skeptical at first but i came out tasty! I had left over rice and i needed something that would come together quickly. Oh! I will make this again! My husband actually asked for seconds!
Happy new year! Made this for our new years dinner. So good and have been told to add to our dinner rotation. I didn’t have any stir fry vegetables so i added fresh carrots, celery, a can of drained Chinese vegetables and a drained can of water chestnuts. Turned out so good and i have enough leftovers to freeze for 3 more meals. Thank you for a great meal and I look forward to trying more of your recipes.
I couldn’t agree more and have actually been meaning to update the recipe card. Thanks for the reminder! I appreciate it 🙂