Dinner

Teriyaki Chicken Casserole Recipe

Bymia larkspur November 12, 2025November 12, 2025

Introduction

This Teriyaki Chicken Casserole is a comforting and flavorful meal that’s perfect for a busy weeknight. Tender chicken breasts bake with fresh vegetables and a savory homemade teriyaki sauce, all layered over fluffy white rice. It’s easy to prepare and sure to become a family favorite.

A close-up of a white dish filled with a mix of shredded chicken, white cooked rice, bright orange carrot cubes, dark green broccoli florets, and green snap peas, all mixed together with a light sauce that gives a slightly glossy look. A spoon holds a scoop of this mixture above the dish, showing the textures of soft shredded chicken, fluffy rice grains, tender broccoli, and crisp vegetables. The background is a white marbled surface, and the focus is sharp on the food while the rest is softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup soy sauce (low-sodium)
1/2 cup water
1/4 cup honey
1/2 tsp ground ginger
2 garlic cloves (minced)
2 tbsp cornstarch
2 tbsp water
1 lb chicken breasts (boneless and skinless)
1 cup broccoli florets
1 cup carrots (chopped)
1 cup snow peas
3 cups white rice (cooked)

Instructions

Step 1: Preheat the oven to 350°F. Lightly oil a 9×13-inch baking dish to prevent sticking.
Step 2: In a saucepan, mix the soy sauce, 1/2 cup water, honey, ground ginger, and minced garlic. Heat over medium-high heat and bring to a boil, letting it boil for about one minute.
Step 3: In a small bowl, combine the cornstarch and 2 tablespoons of water until smooth. Stir this mixture into the boiling sauce and cook until the sauce thickens.
Step 4: Place the chicken breasts in the prepared baking dish. Surround the chicken with broccoli florets, chopped carrots, and snow peas. Pour 1 cup of the prepared sauce evenly over the chicken and vegetables.
Step 5: Cover the baking dish with aluminum foil and bake for 30 minutes, or until the chicken is cooked through and no longer pink inside.
Step 6: Remove the dish from the oven and shred the chicken directly in the pan using two forks.
Step 7: Add the cooked white rice to the dish and stir everything together. Pour most of the remaining sauce over the mixture and stir to combine.
Step 8: Return the casserole to the oven and bake uncovered for an additional 10 minutes. Let it cool for 5 minutes before serving, drizzling the remaining sauce on top for extra flavor.

Tips & Variations

For a gluten-free version, use tamari or gluten-free soy sauce instead of regular soy sauce.
Add other vegetables like bell peppers or mushrooms to increase variety and nutrition.
Use brown rice or quinoa as a substitute for white rice for a healthier twist.
Marinate the chicken in some sauce beforehand to deepen the flavor.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. You can also freeze the casserole for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The dish shows a white rectangular baking dish filled with a mixed layer of shredded chicken, white rice, chopped orange carrots, green broccoli florets, and snow pea pods. The chicken pieces are thin and light brown, spread evenly throughout alongside the fluffy rice grains. The vegetables add bright spots of green and orange, with broccoli pieces small and bushy, and the snow peas long and flat. There are some areas where a light sauce coats the ingredients, giving a slight glossy look. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used and will add extra juiciness and flavor. Adjust baking time if needed, as thighs may take slightly longer to cook thoroughly.