Can I make Teriyaki Chicken Casserole ahead of time?

Yes! You can assemble the casserole ahead of time, refrigerate it covered for up to 24 hours, and bake it when you're ready to serve. It’s also great for meal prep.

Can I use frozen vegetables in Teriyaki Chicken Casserole?

Absolutely. Just thaw them slightly and drain excess water before adding them to the dish to avoid making the casserole watery.

How do I make Teriyaki Chicken Casserole vegetarian?

To make it vegetarian, simply swap the chicken with tofu or chickpeas. The rest of the recipe remains the same and still tastes amazing with the homemade teriyaki sauce.

What kind of rice works best for this casserole?

Both white and brown rice work well. Brown rice adds more texture and fiber, while white rice gives a softer, fluffier bite.

Can I make Teriyaki Chicken Casserole in a slow cooker?

Yes, you can layer the ingredients in a slow cooker and cook on low for 4–5 hours or on high for 2–3 hours. Add the rice at the end to avoid overcooking.

Teriyaki Chicken Casserole – Easy Family Dinner Idea

Description

This Teriyaki Chicken Casserole is a flavorful, easy-to-make one-pan dinner loaded with tender chicken, stir-fry vegetables, and rice, all coated in a thick homemade teriyaki sauce.

Ingredients

Scale

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 (for cornstarch slurry)
1 pound boneless skinless chicken breasts
1 bag (12 ounces) stir-fry vegetables (broccoli, carrots, snow peas, etc.)
3 cups cooked brown or white rice

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Instructions

Preheat oven to 350°F (175°C). Spray a 9×13-inch baking pan with non-stick spray.
In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, ground ginger, and minced garlic. Cover and bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
In a small bowl, whisk together the cornstarch and 2 tablespoons water until smooth. Add this mixture to the saucepan and stir until the sauce thickens. Remove from heat.
Place chicken breasts in the prepared baking dish and arrange the stir-fry vegetables around the chicken.
Pour 1 cup of the teriyaki sauce over the chicken and vegetables. Cover with foil and bake for 30 minutes or until chicken reaches an internal temperature of 165°F.
Remove from oven, uncover, and shred the chicken using two forks while still in the pan.
Add the cooked rice and most of the remaining teriyaki sauce to the dish. Gently toss everything together until well combined.
Return to the oven and bake for an additional 10 minutes or until heated through.
Let stand for 5 minutes before serving. Drizzle remaining sauce over servings and enjoy.

Notes

Use fresh garlic and ginger for a stronger flavor.
Substitute white rice with brown rice or quinoa for a healthier version.
Can be made ahead and stored in the fridge for up to 4 days.
Freeze for up to 2 months and reheat when needed.
Use tofu instead of chicken for a vegetarian option.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 portion (1/6 of casserole)
Calories: 380
Sugar: 8g
Sodium: 730mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 32g
Cholesterol: 65mg