This casserole is the perfect answer to a busy weeknight. It’s easy to prepare, can be made ahead of time, and requires minimal cleanup. The combination of juicy chicken, rich teriyaki sauce, and a medley of vegetables makes it a balanced, complete meal. Plus, it’s completely customizable with the ingredients you already have in your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Cooked white or brown rice
Teriyaki sauce (store-bought or homemade)
Frozen mixed vegetables or fresh chopped vegetables (like broccoli, carrots, and snap peas)
Olive oil
Salt
Black pepper
Optional toppings: sesame seeds, chopped green onions
Directions
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
In a skillet, heat olive oil over medium heat. Season the chicken with salt and pepper, then cook until browned and fully cooked. Dice or shred the chicken once cooled.
In a large bowl, combine cooked rice, chicken, and vegetables.
Pour teriyaki sauce over the mixture and stir until everything is well coated.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Cover with foil and bake for 25–30 minutes, or until the casserole is heated through and the vegetables are tender.
Remove from oven, garnish with sesame seeds and chopped green onions if desired, and serve hot.
Servings and timing
This recipe makes approximately 6 servings. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
Protein swap: Use cooked tofu, shrimp, or beef strips instead of chicken.
Grain alternative: Substitute quinoa or cauliflower rice for a lower-carb option.
Sauce boost: Add a splash of soy sauce, garlic, or fresh ginger for extra flavor depth.
Spicy kick: Stir in some sriracha or red pepper flakes.
Cheesy twist: Add a sprinkle of shredded mozzarella or cheddar before baking for a fusion twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 1–2 minutes or warm in a 350°F oven for 10–15 minutes. To freeze, allow the casserole to cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, shredded rotisserie chicken is a great time-saving option and works perfectly in this casserole.
Do I have to cook the rice before baking?
Yes, the rice should be fully cooked before assembling the casserole to ensure it doesn’t turn out underdone.
Can I make this casserole ahead of time?
Absolutely. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
What vegetables work best in this dish?
Frozen mixed vegetables are convenient, but fresh broccoli, carrots, bell peppers, and snap peas also work great.
Can I use bottled teriyaki sauce?
Yes, store-bought teriyaki sauce is a convenient and tasty option. Choose one with your preferred sweetness and thickness.
Is this casserole gluten-free?
It can be made gluten-free by using gluten-free teriyaki sauce and ensuring your rice and other ingredients are certified gluten-free.
Can I double the recipe?
Yes, just use a larger baking dish or prepare it in two pans if needed. Increase baking time slightly if the dish is deeper.
How do I keep the rice from getting mushy?
Use rice that has been fully cooled before mixing it in, and avoid overmixing to maintain its texture.
Can I add eggs or pineapple?
Sure! Scrambled egg pieces can give a fried rice twist, and pineapple chunks add a sweet contrast to the savory sauce.
Can I make this dish in a slow cooker?
This specific baked casserole is best suited for the oven, but you can adapt the components for a slow cooker version by layering cooked chicken, rice, sauce, and veggies, then warming through on low for 2–3 hours.
Conclusion
Teriyaki Chicken Casserole is a delicious, easy-to-make meal that brings comfort and flavor to the dinner table. With its tender chicken, savory sauce, and nourishing vegetables, it’s a go-to recipe that satisfies both picky eaters and adventurous palates. Whether you’re cooking for your family or meal prepping for the week, this casserole is a smart, tasty solution you’ll come back to again and again.
Teriyaki Chicken Casserole is a flavorful, family-friendly meal that combines tender chicken, fluffy rice, colorful vegetables, and savory teriyaki sauce. Baked in one dish, it’s an easy and wholesome dinner perfect for busy weeknights.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings
Category:Main Dish
Method:Baking
Cuisine:Asian-Inspired
Diet:Gluten Free
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
3 cups cooked white or brown rice
1.5 cups teriyaki sauce (store-bought or homemade)
Optional toppings: sesame seeds, chopped green onions
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
In a skillet over medium heat, heat olive oil. Season chicken with salt and pepper, then cook until browned and fully cooked. Remove and dice or shred once cooled.
In a large bowl, combine cooked rice, cooked chicken, and vegetables.
Pour teriyaki sauce over the mixture and stir until well coated.
Transfer the mixture into the prepared baking dish and spread it evenly.
Cover the dish with foil and bake for 25–30 minutes, or until heated through and vegetables are tender.
Remove from oven, garnish with sesame seeds and chopped green onions if desired, and serve hot.
Notes
Use rotisserie chicken to save prep time.Make it gluten-free with gluten-free teriyaki sauce and certified ingredients.Cool the rice before mixing to prevent it from becoming mushy.Customize with your favorite veggies or grains like quinoa.Add pineapple chunks or scrambled egg for a fun twist.
