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Easy Teriyaki Chicken Casserole Recipe

ByCaroline
Jump to Recipe· 4.5 from 31 reviews

If you’re looking for a dinner that’s both comforting and full of flavor, you’re going to love this Easy Teriyaki Chicken Casserole Recipe. It’s one of those meals that comes together quickly, tastes amazing, and uses simple ingredients you probably already have on hand. Plus, it’s perfect for those busy weeknights when you want something satisfying without spending hours in the kitchen. Keep reading—I’ll share all my best tips to make sure your casserole turns out perfectly every time.

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Why This Recipe Works

  • Simple Ingredients, Big Flavor: Using a few pantry staples creates a rich, homemade teriyaki sauce that beats store-bought any day.
  • One-Dish Wonder: Cooking everything in one casserole dish makes cleanup super easy and means dinner’s all ready at once.
  • Balanced & Hearty: With tender chicken, fresh veggies, and a bed of fluffy rice, it’s a well-rounded meal that satisfies hunger.
  • Kid-Approved: The sweet-savory teriyaki sauce is a crowd-pleaser, even for picky eaters, making family dinners less stressful.
Easy Teriyaki Chicken Casserole, quick chicken casserole, beginner-friendly dinner ideas, simple weeknight dinner, flavorful chicken bake - The image shows a close-up of a white dish filled with a colorful fried rice mix. The dish has multiple layers: the base layer is golden-brown cooked rice, mixed with small pieces of shredded light brown cooked chicken. Scattered throughout are bright green broccoli florets and snap peas, as well as vibrant orange baby carrots. The vegetables add texture and color contrast, while some parts of the rice have a glossy look from a dark soy sauce drizzled on top. A wooden spatula is partially buried in the mixture, lifting some of the rice and vegetables. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Easy Teriyaki Chicken Casserole Recipe takes ingredients that complement each other perfectly—sweet meets savory, tender chicken meets crisp veggies, and everything gets soaked in a sticky, flavorful sauce. When shopping, look for low-sodium soy sauce to control the saltiness, and grab fresh or frozen stir-fry veggies that you love.

Easy Teriyaki Chicken Casserole, quick chicken casserole, beginner-friendly dinner ideas, simple weeknight dinner, flavorful chicken bake - Flat lay of a plump raw boneless skinless chicken breast, a handful of fresh stir-fry vegetables including bright green broccoli florets, thin orange carrot sticks, and crisp snow peas, a small mound of fluffy cooked white rice on a simple white ceramic plate, a small white bowl of dark soy sauce, a small white bowl of light brown granulated brown sugar, a small white bowl of clear water, a small white bowl containing pale yellow cornstarch powder, a small white bowl holding finely minced fresh garlic, a small white bowl with ground light brown ginger powder, and two whole uncracked brown eggs arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Low-sodium soy sauce: Keeps the sauce flavorful without being overpowering on salt—helps balance the sweetness smoothly.
  • Brown sugar: Adds that essential caramelized sweetness that defines teriyaki.
  • Ground ginger: Brings warmth and a little spice that brighten the sauce.
  • Minced garlic: For depth—always a magic ingredient in savory dishes.
  • Cornstarch: Thickens the sauce to a luscious glaze consistency.
  • Boneless skinless chicken breasts: Lean, tender protein that cooks evenly in the casserole.
  • Stir-fry vegetables: Mixed veggies like broccoli, carrots, and snow peas add color, texture, and nutrients.
  • Cooked rice: Acts as a hearty base that soaks up all those amazing teriyaki flavors.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I enjoy most about this Easy Teriyaki Chicken Casserole Recipe is how flexible it is. I often tweak the veggies based on what I have or what’s in season, and sometimes I swap the chicken for tofu to make a vegetarian version. Feel free to tailor it to your taste buds and pantry staples!

  • Veggie Swap: I love swapping in bell peppers or snap peas for a little extra crunch—feel free to mix and match.
  • Protein Options: Tried it with cubed tofu once and it was surprisingly delicious; just press extra moisture out beforehand.
  • Spice It Up: Adding a splash of sriracha or crushed red pepper flakes gives it a fun kick when you’re craving heat.
  • Gluten-Free Version: Use tamari sauce instead of soy sauce, and make sure your cornstarch is certified gluten-free.

Step-by-Step: How I Make Easy Teriyaki Chicken Casserole Recipe

Step 1: Whip up the teriyaki sauce

Start by combining soy sauce, water, brown sugar, ginger, and garlic in a small saucepan. Cover it and bring it to a gentle boil over medium heat. This initial simmer lets the flavors meld together beautifully. Once boiling, remove the lid and let it cook for about a minute to reduce slightly. This is the moment when your kitchen starts smelling like a cozy Asian bistro—always makes me hungry!

Step 2: Thicken your sauce

While the sauce is boiling, mix cornstarch with cold water in a small bowl to make a slurry. Slowly pour this into the simmering sauce while stirring constantly. You want it to thicken to a glossy glaze, which usually takes a minute or two. If the sauce looks too thin, you can add a bit more slurry—but be careful not to over-thicken.

Step 3: Assemble the casserole

Lightly spray a 9×13 baking dish with non-stick spray. Place the chicken breasts in the center and arrange the steamed veggies around them. Pour about one cup of the sauce over everything—this starts the magic of flavors blending as it bakes. Cover the casserole tightly with foil to keep everything moist.

Step 4: Bake and shred

Bake at 350°F for 30 minutes, or until the chicken reaches an internal temperature of 165°F. When it’s done, carefully remove the foil and shred the chicken right in the dish with two forks. It’s perfectly tender and soaks up all that teriyaki goodness. Don’t skip this step—it transforms the casserole from “boring chicken” to something really comforting.

Step 5: Add rice and finish baking

Mix the cooked rice into the casserole along with most of the remaining sauce (save a little for drizzling on top when serving). Gently toss everything together so the rice is well-coated. Pop it back in the oven uncovered for about 10 minutes to heat through. Let the casserole rest a few minutes before serving—that little patience goes a long way.

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Tips from My Kitchen

  • Check Chicken Temperature: I always use a meat thermometer to ensure chicken is perfectly cooked—no guesswork required.
  • Steam Veggies First: Steaming veggies before baking keeps them vibrant and crisp instead of soggy.
  • Save Sauce for Serving: I love drizzling the reserved sauce on top for an extra punch of flavor and glossy finish.
  • Don’t Overmix Rice: When tossing rice into the casserole, be gentle to avoid mushy grains—texture matters.

How to Serve Easy Teriyaki Chicken Casserole Recipe

Easy Teriyaki Chicken Casserole, quick chicken casserole, beginner-friendly dinner ideas, simple weeknight dinner, flavorful chicken bake - The image shows a white bowl filled with a colorful stir-fry dish on a white marbled surface. The dish has three main layers: at the bottom, there is a layer of cooked rice with a light brown color and fluffy texture. The middle layer contains a mix of bright orange baby carrots, green snap peas, and small broccoli florets, giving the dish a fresh and vibrant look. The top layer is a light drizzle of dark brown sauce covering parts of the rice and vegetables, adding a shiny finish. The overall look is warm and inviting, with a mix of soft and crisp textures visible. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of garnishing this casserole with a sprinkle of toasted sesame seeds and freshly chopped green onions. It adds a little crunch and pops of color that make the dish look as good as it tastes. Sometimes I even add a few thinly sliced red chili peppers for a subtle heat that wakes up the flavors.

Side Dishes

Since this casserole is pretty complete on its own, I usually keep sides simple. A crisp cucumber salad or a quick miso soup pairs beautifully to balance the richness. If I’m feeling fancy, some steamed edamame with a sprinkle of sea salt never disappoints alongside.

Creative Ways to Present

For special occasions, I like to serve this Easy Teriyaki Chicken Casserole Recipe in individual ramekins topped with a tiny sprig of cilantro and a wedge of lime for a fresh twist. Another fun idea is layering the casserole in clear glass dishes so your guests can admire the colorful layers before digging in.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually last for about 3 to 4 days. I make sure to let the casserole cool before sealing it so it keeps its texture and flavor without becoming mushy.

Freezing

This casserole freezes surprisingly well. I portion it into freezer-friendly containers and freeze for up to 3 months. When I want to enjoy it later, I thaw it overnight in the fridge to keep the chicken tender and veggies from turning soggy.

Reheating

To reheat, I usually warm leftovers gently in the oven at 350°F, covered with foil, until heated through—usually about 15 minutes. You can also microwave it, but I recommend adding a splash of water or extra sauce to keep it moist.

FAQs

  1. Can I use chicken thighs instead of breasts in this casserole?

    Absolutely! Chicken thighs are a great substitute and tend to be juicier and more flavorful. Just keep an eye on the cooking time—since thighs are generally smaller and more forgiving, you may want to reduce bake time slightly and ensure they reach an internal temperature of 165°F.

  2. Is it okay to use frozen mixed vegetables instead of fresh?

    Yes, frozen mixed veggies work well, but I recommend thawing and draining them first to avoid adding excess water to the casserole. Steaming them just like fresh vegetables before assembling really helps maintain texture.

  3. Can I make this casserole dairy-free?

    Definitely! This recipe is naturally dairy-free since it doesn’t include any milk, butter, or cheese. Just double-check that your soy sauce and other ingredients don’t contain hidden dairy if you’re very sensitive.

  4. How do I prevent the rice from getting mushy in the casserole?

    The key is using cooked but slightly firm rice—not freshly cooked mushy rice. I usually cook rice a bit ahead of time so it cools and firms up. When combining with the chicken and sauce, gently fold it in to preserve the separate grains and prevent clumping.

Final Thoughts

Honestly, this Easy Teriyaki Chicken Casserole Recipe has become a staple in my kitchen because it feels like a little celebration of comfort food without any fuss. I’ve served it to friends, family, and even picky eaters who kept asking for seconds. If you’re craving a dish that’s both easy and comforting, give this one a try—you might just find yourself making it again and again, just like I do!

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Easy Teriyaki Chicken Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 31 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian
  • Diet: Low Fat
Print Recipe

Description

This Teriyaki Chicken Casserole is a flavorful and easy-to-make dish featuring tender shredded chicken baked in a savory homemade teriyaki sauce with steamed vegetables and served over brown or white rice. Perfect for a weeknight dinner, it combines a delicious balance of sweet and savory flavors in one comforting casserole.

Ingredients

Teriyaki Sauce

  • 3/4 cup low-sodium soy sauce
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon minced garlic
  • 2 tablespoons cornstarch
  • 2 tablespoons water (for cornstarch mixture)

Main Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 bag (12 ounces) refrigerated stir-fry vegetables (broccoli, carrots, snow peas, etc.), steamed
  • 3 cups cooked brown or white rice

Instructions

  1. Prepare Oven and Baking Dish: Preheat your oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray to ensure easy cleanup and prevent sticking.
  2. Make Teriyaki Sauce Base: In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, ground ginger, and minced garlic. Cover the saucepan and bring the mixture to a boil over medium heat.
  3. Thicken Sauce: While the sauce is heating, mix the cornstarch with 2 tablespoons water in a small bowl until smooth. Once the sauce is boiling, remove the lid and cook for one minute. Then stir in the cornstarch mixture and continue cooking until the sauce thickens. Remove the saucepan from heat.
  4. Assemble Casserole: Place the chicken breasts in the prepared baking dish. Arrange the steamed stir-fry vegetables around the chicken. Pour one cup of the thickened teriyaki sauce over the chicken and vegetables. Cover the pan tightly with foil.
  5. Bake Chicken: Bake the covered casserole for 30 minutes or until the internal temperature of the chicken reaches 165° F, ensuring the chicken is fully cooked and safe to eat.
  6. Shred Chicken: Carefully remove the foil. Using two forks, shred the chicken directly in the dish while it’s still warm, mixing it slightly with the surrounding vegetables.
  7. Add Rice and Sauce: Add the cooked rice to the casserole. Pour in most of the remaining teriyaki sauce, leaving some sauce aside for serving. Gently toss all ingredients together until well combined.
  8. Heat Through: Return the casserole to the oven and bake uncovered for an additional 10 minutes until everything is heated through.
  9. Serve: Remove from oven and let the casserole stand for 5 minutes. Drizzle the reserved sauce over individual servings. Enjoy your delicious Teriyaki Chicken Casserole!

Notes

  • Use low-sodium soy sauce to control the saltiness of the dish.
  • You can substitute frozen mixed vegetables if fresh refrigerated stir-fry vegetables are unavailable.
  • Steaming the vegetables before adding them helps maintain their texture and nutrients.
  • Leftovers can be refrigerated and reheated for up to 3 days.
  • Brown rice adds more fiber and nutrition, but white rice works well for a softer texture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 464 kcal
  • Sugar: 10 g
  • Sodium: 800 mg
  • Fat: 1.5 g
  • Saturated Fat: 0.3 g
  • Unsaturated Fat: 0.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 21 g
  • Fiber: 3 g
  • Protein: 31 g
  • Cholesterol: 70 mg

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