Indulge in the savory goodness of our Chicken Teriyaki Casserole. This easy-to-follow recipe combines tender chicken, flavorful teriyaki sauce, and a medley of vegetables, baked to perfection in a comforting casserole. Elevate your dinner with this delicious twist on a classic favorite.
Ingredients:
2 cups uncooked white rice
4 cups cooked and shredded chicken (rotisserie chicken works well)
1 cup frozen peas and carrots, thawed
1 cup broccoli florets, blanched
1/2 cup teriyaki sauce
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon garlic powder
1 teaspoon ground ginger
1/2 teaspoon red pepper flakes (optional, adjust to taste)
1 cup shredded mozzarella cheese
1/4 cup sliced green onions, for garnish
Directions:
Preheat the oven to 375°F (190°C).
Cook the white rice according to the package instructions and set aside.
In a large mixing bowl, combine the shredded chicken, thawed peas and carrots, and blanched broccoli florets.
In a separate bowl, whisk together the teriyaki sauce, soy sauce, honey, rice vinegar, sesame oil, garlic powder, ground ginger, and red pepper flakes (if using).
Pour the teriyaki sauce mixture over the chicken and vegetable mixture. Toss until everything is well coated in the sauce.
In a 9×13-inch baking dish, spread half of the cooked white rice on the bottom.
Add half of the teriyaki chicken and vegetable mixture on top of the rice layer.
Repeat with the remaining rice and chicken mixture.
Sprinkle the shredded mozzarella cheese evenly over the top.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and lightly golden.
Garnish with sliced green onions before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 415 kcal | Servings: 6 servings
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