A delicious and wholesome Teriyaki Chicken Casserole is a perfect dinner choice for busy weeknights or meal prepping. This dish combines tender, juicy chicken with vibrant vegetables, fluffy rice, and a homemade teriyaki sauce, all baked together to create a meal packed with flavor. You’ll love how simple it is to make, while still offering a nutritious and satisfying meal for the whole family.
Why You’ll Love This Recipe:
- Easy to Prepare: This casserole comes together quickly and doesn’t require any fancy ingredients or techniques.
- Wholesome Ingredients: Packed with protein, vegetables, and whole grains, it’s a complete meal in one dish.
- Customizable: You can easily swap out vegetables or adjust seasonings to your taste.
- Great for Leftovers: This casserole stores well and makes for excellent next-day lunches or dinners.
- Kid-Friendly: The sweet and savory teriyaki flavor is a hit with picky eaters.
INGREDIENTS YOU’LL NEED:
- 2 boneless chicken breasts, cubed: Lean and tender chicken to soak up the teriyaki flavors.
- 3 cups cooked brown or white rice: A sturdy base for the casserole. Brown rice adds a nutty flavor, while white rice provides a fluffier texture.
- 1 cup broccoli florets: Adds a pop of green and nutrition.
- 1 cup carrots, sliced: For sweetness and crunch.
- 1 red bell pepper, sliced: Adds vibrant color and a mild peppery flavor.
- ½ cup low-sodium soy sauce: The base for the teriyaki sauce, providing that classic umami flavor.
- ¼ cup honey: Adds a touch of sweetness to balance the savory soy sauce.
- 2 tbsp rice vinegar: Provides acidity to round out the sauce.
- 2 garlic cloves, minced: Adds depth and flavor.
- 1 tsp grated ginger: For a subtle zing that complements the sauce.
- 1 tbsp cornstarch (optional): To thicken the sauce, if desired.
- 1 tbsp sesame oil: For cooking the chicken and adding a rich, nutty flavor.
- 1 tbsp sesame seeds (optional): A great garnish for added texture and presentation.
- 2 green onions, chopped (optional): For a fresh, vibrant garnish.
HOW TO MAKE TERIYAKI CHICKEN CASSEROLE:
STEP-BY-STEP INSTRUCTIONS:
1. Preheat the oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little oil or non-stick spray to prevent sticking.
2. Prepare the Teriyaki Sauce:
In a small saucepan, combine the soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Heat over medium heat and bring the mixture to a gentle simmer, stirring occasionally. If you want a thicker sauce, dissolve the cornstarch in a tablespoon of cold water and stir it into the sauce. Let it simmer for an additional 2-3 minutes until thickened. Remove from heat and set aside.
3. Cook the Chicken:
In a large skillet, heat the sesame oil over medium heat. Add the cubed chicken and cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes. Remove from heat once done.
4. Assemble the Casserole:
In your prepared baking dish, create layers starting with the cooked rice as the base. Evenly distribute the cooked chicken, broccoli florets, sliced carrots, and red bell pepper over the rice. Pour the prepared teriyaki sauce evenly across the entire casserole, ensuring all ingredients are coated.
5. Bake the Casserole:
Cover the dish with foil and bake for 25-30 minutes, or until the vegetables are tender but still vibrant in color. This will also allow the flavors to meld together beautifully.
6. Garnish and Serve:
Once the casserole is done baking, remove the foil and garnish with sesame seeds and chopped green onions, if desired. Serve hot and enjoy!
HELPFUL TIPS:
- Use Frozen Vegetables: For quicker prep, you can substitute fresh veggies with frozen broccoli and carrots. Just make sure to thaw them before adding to the casserole.
- Add Heat: If you like a bit of spice, sprinkle some red pepper flakes into the sauce or over the casserole before baking.
- Rice Options: You can swap out the rice for quinoa, cauliflower rice, or even noodles if you prefer a different base.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-inspired
- Diet: Dairy-Free
NOTES:
- For a gluten-free version, use tamari instead of soy sauce.
- You can easily double the recipe if you’re serving a larger crowd or want leftovers for the week.
NUTRITIONAL INFORMATION (per serving):
- Calories: ~400 kcal
- Protein: 28g
- Carbohydrates: 45g
- Fat: 10g
- Fiber: 5g
- Sodium: 600mg
FREQUENTLY ASKED QUESTIONS:
Can I use chicken thighs instead of breasts?
Yes, chicken thighs will work well in this recipe, providing a richer flavor. Just ensure they are boneless and skinless.
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day in advance and store it in the fridge before baking. Just cover it well and bake it when you’re ready to serve.
How can I make this vegetarian?
To make this casserole vegetarian, simply omit the chicken and replace it with tofu, tempeh, or extra vegetables like mushrooms and zucchini.
STORAGE INSTRUCTIONS:
Store any leftover Teriyaki Chicken Casserole in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions or warm in the oven at 350°F (175°C) until heated through. This dish also freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.
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CONCLUSION:
This Teriyaki Chicken Casserole is an easy, healthy, and flavorful dish that will quickly become a family favorite. With tender chicken, crisp veggies, and a delicious homemade teriyaki sauce, it’s a perfect all-in-one meal. Whether you’re meal prepping or feeding a crowd, this casserole offers convenience without sacrificing taste!