Imagine coming home after a long day to the comforting aroma of a freshly baked casserole. This Teriyaki Chicken and Rice Casserole is the ultimate cozy meal—packed with flavor, hearty enough to satisfy everyone at the table, and oh-so-easy to prepare. It’s the perfect blend of tender chicken, savory teriyaki sauce, and fluffy rice, all baked together to create a dish that’s both nutritious and deeply satisfying.
This recipe is a modern twist on classic comfort food, borrowing the irresistible flavors of teriyaki from Japanese cuisine and blending them seamlessly into a casserole. It’s perfect for weeknight dinners, meal prepping, or even sharing with friends at a potluck.
Why You’ll Love This Recipe:
- One-dish wonder: Minimal cleanup and maximum flavor make this dish a lifesaver on busy evenings.
- Family-friendly: A hit with kids and adults alike, thanks to its sweet and savory flavors.
- Versatile: Easily adapt the recipe with your favorite veggies or swap ingredients to suit your tastes.
- Great for meal prep: Leftovers reheat beautifully, making it ideal for packed lunches or next-day dinners.
Ingredients You’ll Need:
- Chicken breasts: 2 cups, cooked and shredded
- Rice: 2 cups, cooked (white or brown rice works great)
- Soy sauce: ½ cup
- Honey: ¼ cup
- Garlic: 3 cloves, minced
- Ginger: 1 tsp, grated
- Vegetable stock: 1 cup
- Carrots: 1 cup, shredded
- Bell peppers: 1 cup, diced
- Frozen peas: 1 cup
- Cornstarch: 2 tbsp (mixed with 2 tbsp water for slurry)
- Sesame seeds: 1 tbsp, for garnish
- Green onions: 2 tbsp, sliced for garnish

How to Make Teriyaki Chicken and Rice Casserole
Step-by-Step Instructions
- Prepare the Sauce
In a medium saucepan, combine the soy sauce, honey, garlic, ginger, and vegetable stock. Stir well and bring to a gentle simmer over medium heat. While stirring, add the cornstarch slurry to thicken the sauce. Simmer for 2-3 minutes until glossy and slightly thickened. - Mix the Base Ingredients
In a large mixing bowl, combine the cooked rice, shredded chicken, carrots, bell peppers, and frozen peas. Pour half of the prepared teriyaki sauce over the mixture and stir until evenly coated. - Assemble the Casserole
Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish and spread the rice and chicken mixture evenly. Drizzle the remaining teriyaki sauce over the top for an extra flavor boost. - Bake to Perfection
Cover the casserole dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, allowing the top to brown slightly and the edges to crisp up. - Garnish and Serve
Once out of the oven, sprinkle sesame seeds and green onions over the top for a fresh, vibrant finish. Serve warm and enjoy the burst of teriyaki goodness with every bite!
Helpful Tips
- Rice Options: Use day-old rice for the best texture, as it holds up better when mixed with the sauce.
- Veggie Swaps: Feel free to substitute or add broccoli, snap peas, or mushrooms for extra nutrients and variety.
- Make It Ahead: Assemble the casserole a day in advance, cover, and refrigerate. Bake when ready to serve.
Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main Dish
- Method: Baking
- Cuisine: Fusion
- Diet: Gluten-Free (if using gluten-free soy sauce)

Notes
- To ensure the chicken stays moist, avoid overbaking. If reheating leftovers, add a splash of water or broth to maintain moisture.
- Use homemade teriyaki sauce if you prefer to control the sodium and sweetness levels.
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 25g
- Carbohydrates: 38g
- Fat: 6g
- Fiber: 3g
Frequently Asked Questions
Can I use uncooked rice for this recipe?
Yes, but you’ll need to adjust the cooking time and liquid. Add 1 cup of water or stock to ensure the rice cooks through while baking.
Can I make this dish dairy-free?
Absolutely! This recipe is naturally dairy-free, so no modifications are necessary.
What protein alternatives can I use?
You can swap chicken with shredded turkey, tofu, or even shrimp for a different twist.

Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions in freezer-safe containers for up to 3 months. Reheat in the oven or microwave until warmed through.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other comforting casseroles:
Conclusion
This Teriyaki Chicken and Rice Casserole brings the bold, savory flavors of teriyaki into a warm, comforting dish that’s perfect for any occasion. Whether you’re feeding a crowd or planning for leftovers, this casserole is sure to be a favorite in your household. With its simple preparation and delightful taste, it’s a recipe you’ll return to again and again.
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Teriyaki Chicken and Rice Casserole
Description
Imagine coming home after a long day to the comforting aroma of a freshly baked casserole. This Teriyaki Chicken and Rice Casserole is the ultimate cozy meal—packed with flavor, hearty enough to satisfy everyone at the table, and oh-so-easy to prepare. It’s the perfect blend of tender chicken, savory teriyaki sauce, and fluffy rice, all baked together to create a dish that’s both nutritious and deeply satisfying.
This recipe is a modern twist on classic comfort food, borrowing the irresistible flavors of teriyaki from Japanese cuisine and blending them seamlessly into a casserole. It’s perfect for weeknight dinners, meal prepping, or even sharing with friends at a potluck.
Ingredients
- Chicken breasts: 2 cups, cooked and shredded
- Rice: 2 cups, cooked (white or brown rice works great)
- Soy sauce: ½ cup
- Honey: ¼ cup
- Garlic: 3 cloves, minced
- Ginger: 1 tsp, grated
- Vegetable stock: 1 cup
- Carrots: 1 cup, shredded
- Bell peppers: 1 cup, diced
- Frozen peas: 1 cup
- Cornstarch: 2 tbsp (mixed with 2 tbsp water for slurry)
- Sesame seeds: 1 tbsp, for garnish
- Green onions: 2 tbsp, sliced for garnish
Instructions
- Prepare the Sauce
In a medium saucepan, combine the soy sauce, honey, garlic, ginger, and vegetable stock. Stir well and bring to a gentle simmer over medium heat. While stirring, add the cornstarch slurry to thicken the sauce. Simmer for 2-3 minutes until glossy and slightly thickened. - Mix the Base Ingredients
In a large mixing bowl, combine the cooked rice, shredded chicken, carrots, bell peppers, and frozen peas. Pour half of the prepared teriyaki sauce over the mixture and stir until evenly coated. - Assemble the Casserole
Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish and spread the rice and chicken mixture evenly. Drizzle the remaining teriyaki sauce over the top for an extra flavor boost. - Bake to Perfection
Cover the casserole dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, allowing the top to brown slightly and the edges to crisp up. - Garnish and Serve
Once out of the oven, sprinkle sesame seeds and green onions over the top for a fresh, vibrant finish. Serve warm and enjoy the burst of teriyaki goodness with every bite!
Notes
- To ensure the chicken stays moist, avoid overbaking. If reheating leftovers, add a splash of water or broth to maintain moisture.
- Use homemade teriyaki sauce if you prefer to control the sodium and sweetness levels.