Teriyaki Chicken Casserole

Why make this recipe

Teriyaki Chicken Casserole is a delicious and comforting dish that combines tender chicken, flavorful teriyaki sauce, and colorful vegetables all baked together in one pot. This recipe is perfect for busy weeknights because it requires minimal preparation and clean-up. Plus, it’s customizable, so you can add your favorite vegetables or adjust the seasoning to suit your taste.

How to make Teriyaki Chicken Casserole

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup rice, uncooked
• 2 cups mixed vegetables (like broccoli, carrots, and bell peppers)
• 1 cup teriyaki sauce
• 2 cups chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon ginger, grated
• 1/2 cup green onions, chopped
• 1 cup shredded cheese (optional)

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the cooked chicken, uncooked rice, mixed vegetables, teriyaki sauce, chicken broth, garlic powder, and ginger.
3. Stir to mix everything well.
4. Pour the mixture into a greased casserole dish.
5. Cover with aluminum foil and bake for 30-35 minutes or until the rice is tender and has absorbed most of the liquid.
6. If desired, uncover the dish for the last 10 minutes of baking and sprinkle cheese on top.
7. Remove from the oven and let it sit for a few minutes before garnishing with green onions and serving.

How to serve Teriyaki Chicken Casserole

Serve the Teriyaki Chicken Casserole warm. You can garnish it with extra green onions or sesame seeds for added flavor and decoration. This dish makes a great standalone meal but can also be served with a side of salad or some crusty bread for a more filling dinner.

How to store Teriyaki Chicken Casserole

To store leftovers, let the casserole cool down to room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to store it for longer, consider freezing it. Just make sure to wrap it well to avoid freezer burn. It can last in the freezer for up to 3 months.

Tips to make Teriyaki Chicken Casserole

• Make sure to use cooked chicken to save time. Rotisserie chicken works great in this recipe.
• Feel free to experiment with different vegetables, like zucchini or snap peas, depending on what you have on hand.
• If you like a little crunch, add some chopped cashews or peanuts as a topping before serving.

Variation

You can turn this casserole into a vegetarian meal by replacing the chicken with tofu or eliminating it altogether. You can also use quinoa instead of rice for a healthier twist.

FAQs

1. Can I make Teriyaki Chicken Casserole in advance?
Yes, you can prepare the casserole a day ahead. Just mix all the ingredients and store it in the refrigerator. Bake it when you’re ready to serve.

2. Is Teriyaki Chicken Casserole gluten-free?
It can be made gluten-free by using gluten-free teriyaki sauce and ensuring that your chicken broth is also gluten-free.

3. Can I double the recipe?
Absolutely! Just make sure to use a larger casserole dish and adjust the baking time if necessary. Check for doneness by ensuring the rice is cooked through.

Teriyaki Chicken Casserole

A delicious one-pot casserole featuring tender chicken, flavorful teriyaki sauce, and colorful vegetables, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Asian, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked chicken, shredded Rotisserie chicken works great.
• 1 cup rice, uncooked Feel free to use quinoa for a healthier option.
• 2 cups mixed vegetables Choose vegetables like broccoli, carrots, and bell peppers.
• 1 cup teriyaki sauce Use gluten-free teriyaki sauce for a gluten-free version.
• 2 cups chicken broth Make sure broth is gluten-free if needed.
• 1 teaspoon garlic powder
• 1 teaspoon ginger, grated
• 1/2 cup green onions, chopped For garnish.
• 1 cup shredded cheese Optional, add for the last 10 minutes of baking.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the cooked chicken, uncooked rice, mixed vegetables, teriyaki sauce, chicken broth, garlic powder, and ginger.
3. Stir to mix everything well.
4. Pour the mixture into a greased casserole dish.
5. Cover with aluminum foil.

Baking

1. Bake for 30-35 minutes or until the rice is tender and has absorbed most of the liquid.
2. If desired, uncover the dish for the last 10 minutes of baking and sprinkle cheese on top.
3. Remove from the oven and let it sit for a few minutes before garnishing with green onions and serving.

Notes

To store leftovers, let the casserole cool to room temperature. Cover tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Feel free to add nuts for a crunch before serving.