Name: Teriyaki Chicken Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 1 ½ pounds boneless, skinless chicken breasts or thighs, cooked and shredded; 1 (12 oz) bag frozen stir-fry vegetables (or 3 cups chopped fresh veggies like broccoli, bell pepper, and carrots); 2 cups cooked brown or white rice; ½ cup low-sodium soy sauce; ¼ cup water; 3 tablespoons brown sugar; 1 tablespoon honey; 1 tablespoon cornstarch; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 2 cloves garlic, minced; 1 teaspoon fresh grated ginger; Green onions and sesame seeds for garnish (optional)

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There’s something almost magical about the way savory, sweet, and umami notes come together in this Teriyaki Chicken Casserole—it’s the kind of dish you make once and immediately want to add to your regular dinner rotation. With juicy chicken, colorful veggies, hearty rice, and a from-scratch teriyaki sauce that soaks into every delicious bite, this casserole delivers incredible flavor and texture with minimal fuss. It’s a wonderful way to bring the family together around the table, and you can even prep it ahead for easy weekday meals!

Teriyaki Chicken Casserole Recipe - Recipe Image

Ingredients You’ll Need

Each element in this recipe has a starring role, and together they create an irresistible balance. These ingredients are simple to find and combine pantry staples with vibrant fresh or frozen veggies—you’ll find they work so well because each brings something important to the flavor, texture, or colorful appeal of your Teriyaki Chicken Casserole.

Chicken: Shredded cooked chicken (breasts or thighs) makes this dish hearty and protein-packed; rotisserie chicken is a great shortcut!
Rice: Cooked brown or white rice forms the satisfying base and soaks up all that delicious sauce for perfect bites.
Vegetables: Use a frozen stir-fry mix or any combination of fresh veggies like broccoli, bell pepper, and carrots for color, crunch, and nutrients.
Low-Sodium Soy Sauce: This is the backbone of the homemade teriyaki sauce, offering that classic salty, umami depth without overpowering saltiness.
Water: Helps balance the sauce’s consistency so it coats everything beautifully without being too thick or thin.
Brown Sugar: Adds rich sweetness and that hint of molasses flavor that’s so signature in teriyaki dishes.
Honey: Rounds out the sweetness and creates a subtle, glossy sheen in the sauce.
Cornstarch: The key to a silky, thick sauce that clings to every bite—just a spoonful does the trick.
Rice Vinegar: Gives a tangy lift that balances the sweet and savory flavors, making the casserole pop.
Sesame Oil: Brings a nutty, toasty aroma that’s irresistible and very authentic.
Garlic: Fresh garlic cloves deliver a savory boost that complements the ginger and makes your kitchen smell amazing.
Fresh Grated Ginger: Lends zesty brightness and a little warmth to the sauce—don’t skip it if you can help it!
Green Onions & Sesame Seeds: Optional but highly recommended as garnishes; they add freshness and a bit of crunch to finish each serving.

How to Make Teriyaki Chicken Casserole

Step 1: Prepare Your Baking Dish

Start by preheating your oven to 375°F (190°C). While it heats up, lightly grease a 9×13-inch baking dish with a little oil or nonstick spray; this prevents any sticking and makes for super easy cleanup later.

Step 2: Make the Homemade Teriyaki Sauce

In a small saucepan set over medium heat, combine the soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and ginger. Give everything a quick whisk, then let it come up to a gentle simmer. Mix the cornstarch with a tablespoon of water in a separate bowl, then stir this slurry into the simmering saucepan. After a minute or two, the sauce will thicken up beautifully—just the way you want it for coating the casserole. Remove from the heat and set aside.

Step 3: Assemble the Casserole Mixture

Grab a large mixing bowl and combine your cooked rice, shredded chicken, and veggies of choice. Whether you’re going with a convenient frozen stir-fry blend or freshly chopped, toss everything together until evenly distributed. Next, pour your glossy teriyaki sauce over the mix and use a big spoon to gently toss, making sure every grain and bite gets well coated.

Step 4: Bake the Teriyaki Chicken Casserole

Spoon the mixture into your prepared baking dish and smooth it out evenly. Cover the dish tightly with foil to retain moisture and bake in the preheated oven for 20–25 minutes until the casserole is piping hot and the vegetables are just-tender.

Step 5: Garnish and Serve

Once out of the oven, lift off the foil and sprinkle chopped green onions and sesame seeds on top if you’d like a little extra color and crunch. Now all that’s left to do is dig in and enjoy a steamy serving of your Teriyaki Chicken Casserole!

How to Serve Teriyaki Chicken Casserole

Garnishes

Topping your casserole with green onions and sesame seeds isn’t just for looks—these little pops of color and subtle crunch really highlight the flavor of the dish. You can also drizzle a bit more sesame oil over the top or add a scattering of fresh cilantro if you’re feeling fancy!

Side Dishes

This casserole is already hearty and satisfying on its own, but it pairs beautifully with a crisp cucumber salad or a simple Asian slaw for a fresh counterpoint. If you want something extra, some warm miso soup or steamed edamame round out the meal in a deliciously wholesome way.

Creative Ways to Present

Try serving Teriyaki Chicken Casserole in individual ramekins for a fun, dinner party-worthy meal, or scoop generous portions into lettuce cups for a fresh, hand-held twist. If you’re hosting, you could even set out a topping bar with extra garnishes, like chopped peanuts or sliced chili, to let everyone customize their plate.

Make Ahead and Storage

Storing Leftovers

Let your casserole cool completely before transferring leftovers to an airtight container. It’ll keep fresh in the refrigerator for up to 4 days, making it perfect for easy lunches or quick dinners all week long.

Freezing

Teriyaki Chicken Casserole freezes beautifully! Once cooled, portion it into freezer-safe containers. It can be kept frozen for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the fridge.

Reheating

To reheat, pop individual portions in the microwave for a couple minutes until steaming hot, or place the casserole (covered with foil) in a 350°F oven for about 15 minutes. Add a splash of water or extra soy sauce if it seems a bit dry after chilling.

FAQs

Can I use rotisserie chicken for Teriyaki Chicken Casserole?

Absolutely! Using rotisserie chicken is a smart, time-saving shortcut that keeps this recipe weeknight-friendly and still packed with flavor.

What other vegetables work well in this casserole?

Feel free to swap in whatever veggies you love or need to use up—snap peas, mushrooms, zucchini, and baby corn all taste fantastic nestled in the savory-sweet sauce.

Can I make this casserole gluten-free?

Yes, simply substitute tamari or a certified gluten-free soy sauce instead of regular soy sauce, and double-check that your other ingredients are gluten-free.

Is it possible to prepare Teriyaki Chicken Casserole ahead of time?

Definitely! Assemble the casserole up to a day in advance, cover and refrigerate. When you’re ready to bake, just add a few extra minutes to the cook time if it’s coming straight from the fridge.

Can I use cauliflower rice or quinoa instead of regular rice?

Yes—you can swap in cauliflower rice for a lower-carb version or quinoa for extra protein, making Teriyaki Chicken Casserole both versatile and diet-friendly.

Final Thoughts

If you’re craving big flavor and maximum comfort with minimal prep, Teriyaki Chicken Casserole is truly a must-try. I hope you’ll give this recipe a spot on your table and share it with friends and family—it’s bound to become a new favorite!

Teriyaki Chicken Casserole Recipe

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4.7 from 27 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in this flavorful and easy-to-make Teriyaki Chicken Casserole that combines tender chicken, savory vegetables, and fragrant rice in a delicious Asian-inspired dish. Perfect for a quick weeknight dinner or meal prep.

Ingredients

Scale

Chicken Casserole:

1 ½ pounds boneless, skinless chicken breasts or thighs, cooked and shredded
1 (12 oz) bag frozen stir-fry vegetables (or 3 cups chopped fresh veggies like broccoli, bell pepper, and carrots)
2 cups cooked brown or white rice

Teriyaki Sauce:

½ cup low-sodium soy sauce
¼ cup water
3 tablespoons brown sugar
1 tablespoon honey
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh grated ginger

Garnish:

Green onions and sesame seeds for garnish (optional)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a small saucepan over medium heat, combine soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer. In a separate small bowl, whisk cornstarch with 1 tablespoon water and stir into the sauce. Simmer until thickened, about 1–2 minutes, then remove from heat.
In a large bowl, combine cooked rice, shredded chicken, and vegetables. Pour the teriyaki sauce over the mixture and toss to coat evenly.
Transfer to the prepared baking dish and spread evenly. Cover with foil and bake for 20–25 minutes, or until heated through.
Remove from the oven, garnish with green onions and sesame seeds if desired, and serve warm.