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Teriyaki Chicken Casserole Recipe

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★★★★★

4.5 from 65 reviews

This Teriyaki Chicken Casserole combines tender baked chicken breasts with fresh vegetables and a flavorful homemade teriyaki sauce, all layered with fluffy cooked white rice. Baked to perfection and finished with a savory glaze, it’s an easy, comforting meal packed with protein and vibrant veggies.

Ingredients

Scale

Teriyaki Sauce

  • 3/4 cup low-sodium soy sauce
  • 1/2 cup water
  • 1/4 cup honey
  • 1/2 tsp ground ginger
  • 2 garlic cloves, minced
  • 2 tbsp cornstarch
  • 2 tbsp water (for slurry)

Main Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 cup broccoli florets
  • 1 cup chopped carrots
  • 1 cup snow peas
  • 3 cups cooked white rice

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Lightly oil or spray a 9×13-inch baking dish to prevent sticking.
  2. Make the teriyaki sauce: In a medium saucepan over medium-high heat, combine soy sauce, water, honey, ground ginger, and minced garlic. Bring the mixture to a boil and let it boil for about 1 minute to meld the flavors.
  3. Thicken the sauce: In a small bowl, stir together cornstarch and 2 tablespoons of water until smooth. Slowly pour this slurry into the boiling sauce, stirring continuously until the sauce thickens slightly.
  4. Assemble the casserole: Place the chicken breasts evenly in the prepared baking dish. Arrange the broccoli florets, chopped carrots, and snow peas around the chicken. Pour 1 cup of the thickened teriyaki sauce over the chicken and vegetables to coat them evenly.
  5. Bake covered: Cover the dish tightly with foil and bake in the preheated oven for 30 minutes, or until the chicken is fully cooked and no longer pink in the center.
  6. Shred the chicken: Remove the baking dish from the oven and, while the chicken is still hot, use two forks to shred the chicken directly in the dish, mixing it with the vegetables and sauce.
  7. Add rice and sauce: Stir in the cooked white rice thoroughly into the chicken and vegetables. Pour most of the remaining teriyaki sauce over the mixture, reserving a little for serving.
  8. Bake uncovered: Return the casserole to the oven and bake uncovered for an additional 10 minutes to allow flavors to meld and the dish to heat through.
  9. Serve: Let the casserole cool for 5 minutes before serving. Drizzle the remaining teriyaki sauce over the top for extra flavor.

Notes

  • Using low-sodium soy sauce helps control the saltiness of the dish.
  • You can substitute chicken thighs if preferred, adjusting cooking time as needed.
  • Vegetables can be swapped for your favorites or whatever you have on hand.
  • Cook rice ahead of time or use leftover rice to save time.
  • This dish can be prepared a day ahead; refrigerate after step 6 and bake fresh before serving.
  • For a gluten-free version, use gluten-free soy sauce.

Keywords: teriyaki chicken casserole, baked chicken recipe, easy chicken casserole, one dish meal, teriyaki sauce, chicken and vegetables, home-cooked dinner

Find it online: https://yumwithmia.com/teriyaki-chicken-casserole-recipe/