Description

Teriyaki Chicken Casserole is a savory, sweet, and satisfying dish that combines tender chicken, vibrant vegetables, and fluffy rice (or noodles) with a rich, homemade teriyaki sauce. Baked to perfection, this one-pan meal is easy to prepare, meal-prep friendly, and perfect for busy weeknights. The caramelized teriyaki glaze coats every bite, making it a delicious family favorite that’s both nutritious and comforting.

Whether you prefer chicken breasts, thighs, or even tofu, this dish is highly customizable and can be adapted for gluten-free, low-carb, or vegetarian diets. Plus, it reheats beautifully, making it a great option for leftovers and meal prepping.

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) stir-fry vegetables (broccoli, carrots, snow peas, etc.) (can be found in the produce section of grocery stores)

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 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

Use Fresh or Pre-Cooked Chicken: For faster prep, use rotisserie chicken or pre-cooked shredded chicken. If cooking raw chicken, make sure it reaches 165°F (75°C) internally.

Pre-Cook Rice or Noodles: Avoid a mushy or undercooked casserole by cooking your rice or noodles before assembling.

Homemade vs. Store-Bought Teriyaki Sauce: While store-bought works well, homemade teriyaki sauce gives you better flavor control and avoids preservatives.

Customize with Vegetables: Add broccoli, carrots, snap peas, mushrooms, or bell peppers for extra nutrition and color. If using frozen veggies, thaw and drain to prevent excess moisture.

Make It Ahead: Assemble everything in advance and refrigerate up to 24 hours before baking.

Storage & Reheating:

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months and reheat in the oven at 350°F for 25-30 minutes.

Spice It Up! Add Sriracha, red pepper flakes, or chili paste for a spicy kick.