Chicken Teriyaki Casserole is an easy and delicious weeknight dinner recipe. This simple casserole recipe is made with rice, chicken, vegetables, and a homemade teriyaki sauce.
Casseroles are perfect for weeknight dinners and this one is absolutely delicious. Only 10-15 minutes of prep is needed to make an easy version of teriyaki chicken. While the casserole is baking, you can get some side dishes ready, clean the kitchen, or read a book…no last-minute frantic prep work to get dinner on the table.
CHICKEN TERIYAKI CASSEROLE
Chicken Teriyaki Casserole is a delicious blend of chicken, rice, veggies, and teriyaki sauce. The teriyaki sauce is homemade with just a few simple ingredients in a few minutes on the stove. Bake the chicken and veggies in the oven, shred the chicken, and then add some cooked rice. Dinner is served!
WHY YOU’LL LOVE THIS CHICKEN TERIYAKI CASSEROLE RECIPE:
- Easy to make. Only 10-15 minutes of prep is needed. Most of the ingredients are simple ones that you likely have on hand. Most of the prep time goes into making the homemade teriyaki sauce. If you really need to save more time, you can use a pre-made teriyaki sauce from a bottle.
- Versatile. Casseroles are wonderful because you can add or subtract ingredients easily and make the dish exactly how your family likes it. You can change up the veggies, you can swap out the chicken with steak or pork, and you can use different varieties of rice…the possibilities are endless.
- Delicious. Even the pickiest eaters will devour this recipe! I love making dinners that all my kids will eat, and this is one of those dishes that is on a regular rotation at our house because of its popularity. I also love that this dish is naturally gluten-free and high in protein.
WHAT TO SERVE WITH CHICKEN TERIYAKI CASSEROLE
Chicken Teriyaki Casserole is a great one-dish meal, but you can add some sides if you’d like. Serve some Vanilla Orange Fruit Salad or Berry Spinach Salad on the side. And don’t forget dessert! Everyone loves Chocolate Lava Cakes or Layered Oreo Pudding Dessert.
Ingredients in Chicken Teriyaki Casserole
- Soy sauce – You will need 3/4 cup of low-sodium soy sauce.
- Water – Just one-half cup of water provides the rest of the liquid for the sauce.
- Brown sugar – Just a little bit of brown sugar sweetens up the sauce perfectly.
- Ginger and garlic – Both of these ingredients give the teriyaki sauce the perfect flavor. I keep ground ginger in my pantry and minced garlic in my refrigerator to save time for recipes like this one!
- Cornstarch & water – Mixing a little bit of cornstarch and water will help to thicken up the sauce.
- Chicken – You will need 1 pound of boneless, skinless chicken breasts. If you have frozen chicken, make sure to completely thaw it before adding it to the recipe.
- Vegetables – The quickest and easiest option for veggies is to use a 12 oz bag of frozen stir-fry vegetables. You can use any variety of frozen veggies, and you can even use fresh veggies if you’d like.
- Rice – You will need 2 cups of cooked white rice. Since you’ll be adding the rice to the casserole after the chicken is baked, you can cook the rice while the chicken and veggies are baking.
- Scallions – These are completely optional, but delicious sprinkled on top of the baked casserole.
How to make Chicken Teriyaki Casserole
Preheat oven to 350° and spray a 9×13 baking dish with nonstick cooking spray.
MAKE THE SAUCE
In a small bowl, mix the water and cornstarch until the cornstarch is dissolved. Set aside.
In a medium-sized saucepan add the soy sauce, 1/2 cup water, brown sugar, ground ginger, and garlic and stir over medium heat. Bring to a boil.
Add the cornstarch/water mixture to the sauce and stir. Cook until it becomes thick and then remove from heat.
BAKE THE CHICKEN AND VEGGIES
Place the chicken breasts in the middle of the baking dish. Add the frozen vegetables all around the chicken breast.
Pour about half the sauce all over top of the chicken and vegetables. Cover with tin foil and place in the oven. Cook for 30-45 minutes, or until the chicken is cooked through. Use a meat thermometer to make sure the chicken has an internal temperature of 165°.
MIX EVERYTHING TOGETHER
Once the chicken is cooked, use two forks to shred the chicken while it is still in the baking dish.
Add the cooked rice and the remaining sauce, and stir until everything is well-mixed. If desired, add some chopped scallions on top. Serve and enjoy!
Chicken Teriyaki Casserole
Ingredients
- ¾ cup low-sodium soy sauce
- ½ cup water
- ¼ cup brown sugar
- ½ tsp ground ginger
- ½ tsp minced garlic
- 2 tbsp cornstarch
- 2 tbsp water
- 1 pound boneless skinless chicken breast
- 12 oz bag of frozen stir-fry vegetables
- 2 cups cooked white rice
Instructions
- Preheat oven to 350° and spray a 9×13 baking dish with nonstick cooking spray.
- MAKE THE SAUCE: In a small bowl, mix the water and cornstarch until the cornstarch is dissolved. Set aside.
- In a medium-sized saucepan add the soy sauce, 1/2 cup water, brown sugar, ground ginger, and garlic and stir over medium heat. Bring to a boil.
- Add the cornstarch/water mixture to the sauce and stir. Cook until it becomes thick and then remove from heat.
- BAKE THE CHICKEN AND VEGGIES: Place the chicken breasts in the middle of the baking dish. Add the frozen vegetables all around the chicken breast. Pour about half the sauce all over top of the chicken and vegetables. Cover with tin foil and place in the oven. Cook for 30-45 minutes, or until the chicken is cooked through. Use a meat thermometer to make sure the chicken has an internal temperature of 165°.
- MIX & SERVE: Once the chicken is cooked, use two forks to shred the chicken while it is still in the baking dish. Add the cooked rice and the remaining sauce, and stir until everything is well-mixed. If desired, add some chopped scallions on top. Serve and enjoy!
Nutrition
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How to cook perfect rice on the stove
To cook rice on the stove, you will need 1 cup of rice and 1 1/2 cups of water. Add the rice and water to a pot and heat over high heat until boiling. Place the lid on the pan and reduce heat to a simmer for about 13 minutes. Remove the pan from heat and leave the lid on for 5-10 more minutes before taking the lid off and fluffing the rice with a fork. 1 cup of uncooked rice will yield the 2 cups of cooked rice needed for the recipe.
Can you use fresh veggies?
Frozen veggies are very convenient, but you can use fresh veggies if you’d like. Use any type of vegetable or combination of vegetables that you like!
HOW TO STORE CHICKEN TERIYAKI CASSEROLE
Store this casserole in an airtight container in the fridge for up to 2 days. Reheat using the oven or microwave.
More delicious casserole recipes to try:
- Sausage Broccoli Casserole
- Ranch Chicken Tater Tot Casserole
- Cheesy Ham & Potato Casserole
- Enchilada Pasta Casserole
- Walking Taco Casserole
- Cheesy Beef & Zucchini Casserole
- Tuna Noodle Casserole
- Broccoli Cheddar Casserole
- Beef Enchilada Casserole
- Sloppy Joe Casserole
- Chicken Fajita Casserole
- Cheesy Wild Rice Casserole
- Chicken & Stuffing Casserole
- Chicken Enchilada Casserole
- Baked Chicken Parmesan Casserole
- Pizza Pasta Casserole
Chicken Teriyaki Casserole is an easy and delicious weeknight dinner recipe. This simple casserole recipe is made with rice, chicken, vegetables, and a homemade teriyaki sauce.
Chicken Teriyaki Casserole is an easy and delicious weeknight dinner recipe. This simple casserole recipe is made with rice, chicken, vegetables, and a homemade teriyaki sauce.
Jill M Mieras says
Sounds delicious! I will try this. Could it be made in the slow cooker?
Nellie says
I haven’t tried, but I think that would work great! Let us know if you experiment!
Cathy Hildebrand says
Can you freeze the leftovers?
Nellie says
I don’t love the consistency of rice after it has been baked, but you can freeze the leftovers if you’d like.