If you’re on the hunt for a weeknight dinner that’s brimming with big flavor and wholesome goodness, look no further than this Teriyaki Chicken Casserole. It’s a colorful combination of tender chicken, a rainbow of fresh vegetables, hearty brown rice, and a homemade teriyaki sauce that clings to every bite with its sweet and savory embrace. With a quick prep, minimal cleanup, and a bubbly bake in the oven, this is the kind of comfort food that lands on your regular dinner rotation — for good reason!
Ingredients You’ll Need
The beauty of Teriyaki Chicken Casserole is how each simple ingredient works together to create bursts of taste and texture. Every component adds its own flair, so you’ll want to choose the freshest veggies and quality chicken to make this casserole shine!
- Brown rice: Offers a nutty heartiness and extra fiber that makes this casserole filling and nutritious.
- Boneless skinless chicken breasts (cubed): The star of the show, ensuring juicy, protein-packed bites throughout.
- Olive oil: Perfect for giving the chicken a golden sear and deepening its savory flavor.
- Broccoli florets: Adds a pop of green, crunch, and earthy sweetness that pairs beautifully with teriyaki sauce.
- Shredded carrots: Lends color, subtle sweetness, and a lovely tender-crisp texture.
- Red bell pepper (diced): For a burst of color and juicy crunch that brightens every forkful.
- Frozen peas: They bring lush color and a hint of natural sweetness to balance the savory notes.
- Green onions (sliced): Adds light freshness and just a whisper of sharpness to the finished dish.
- Sesame seeds (optional): Sprinkle on top for a nutty aroma and a delightful little crunch.
- Low-sodium soy sauce: The backbone of that signature teriyaki flavor, rich and savory without being overly salty.
- Water: Helps thin out the sauce to perfectly coat every ingredient.
- Honey: Balances the salty-savory notes with just the right amount of sweetness.
- Rice vinegar: Adds a zippy tang that brightens up the savory sauce.
- Cornstarch: Thickens the sauce to luscious, clingy perfection.
- Garlic (minced): For that aromatic, savory undertone in each bite.
- Fresh ginger (grated): Infuses the sauce with bright warmth and classic Asian flair.
- Salt and pepper to taste: For seasoning the chicken and balancing all those bold flavors.
How to Make Teriyaki Chicken Casserole
Step 1: Prepare the Teriyaki Sauce
Start by whipping up that glossy, flavor-packed teriyaki sauce. In a small saucepan over medium heat, whisk together your soy sauce, water, honey, rice vinegar, cornstarch, minced garlic, and freshly grated ginger. Keep whisking as it heats — you’ll see it transform from a thin mixture to a thick, bubbling sauce that smells absolutely irresistible. Once it’s thickened and glossy, set it aside. This homemade sauce truly makes this Teriyaki Chicken Casserole shine!
Step 2: Sauté the Chicken
While your sauce is cooling, grab a large skillet and heat the olive oil over medium heat. Add the cubed chicken, season it generously with salt and pepper, and cook until the pieces are nicely browned and cooked through, about six to eight minutes. Searing the chicken first keeps it juicy and ensures every bite is seasoned and savory.
Step 3: Combine the Casserole Ingredients
In a large mixing bowl, combine your cooked brown rice, sautéed chicken, broccoli florets, shredded carrots, diced red bell pepper, frozen peas, and sliced green onions. Pour your glossy teriyaki sauce over everything, and toss well so every ingredient gets evenly coated in that sweet-savory magic. The vibrant colors alone will have you excited for dinner!
Step 4: Assemble and Bake
Lightly grease a 9×13-inch casserole dish, then pour in your well-mixed ingredients. Spread everything out into an even layer so it bakes up bubbly and uniform. Cover the dish with foil to keep things moist and bake at 375°F for 20 minutes. Then, remove the foil and bake another 10 minutes to let the top get just a hint of golden color. The aroma filling your kitchen at this point? Pure comfort.
Step 5: Finish and Serve
As soon as your Teriyaki Chicken Casserole comes out of the oven, sprinkle the top with sesame seeds and a handful of extra green onions for an extra dose of crunch and color. Serve it hot, straight from the dish, and enjoy every savory, saucy forkful!
How to Serve Teriyaki Chicken Casserole
Garnishes
Don’t skip the finishing touches! Sprinkle your baked Teriyaki Chicken Casserole with a shower of toasted sesame seeds and a flurry of thinly sliced green onions. If you’re feeling fancy, a drizzle of sriracha or a scattering of fresh cilantro can take your presentation from weeknight dinner to dinner party-worthy.
Side Dishes
While this casserole is hearty on its own, it pairs beautifully with a crisp cucumber salad, a scoop of tangy Asian slaw, or even simple steamed edamame. A bowl of miso soup or a side of pickled veggies rounds out the meal with extra color and crunch.
Creative Ways to Present
For gatherings, try baking smaller individual servings in ramekins or mini casserole dishes for a personalized touch. You can also scoop the casserole into lettuce cups for a fun, fresh twist, or serve it as a filling inside Asian steamed buns. No matter how you plate it, those golden veggies and glistening sauce will steal the show.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Teriyaki Chicken Casserole, simply let it cool to room temperature before transferring to an airtight container. It keeps well in the fridge for up to four days, making it an ideal option for meal prep lunches or quick weeknight dinners.
Freezing
For longer storage, this casserole freezes like a dream. After cooling, wrap your dish tightly in foil and then plastic wrap, or portion into freezer-safe containers. It’ll keep in the freezer for up to three months. Just be sure to label with the date, so those delicious plans aren’t forgotten!
Reheating
When you’re ready to enjoy your casserole again, reheat it in the oven at 350°F, covered with foil, until warmed through (about 20 to 30 minutes if reheating from frozen, 10 to 15 from chilled). For individual portions, a quick zap in the microwave works too. Add a splash of water or broth if needed to keep things moist and tender.
FAQs
Can I substitute white rice or quinoa for the brown rice?
Absolutely! White rice yields a slightly softer texture and more neutral flavor, while quinoa adds a nuttier, protein-rich twist. Just make sure whatever grain you choose is fully cooked before assembling your casserole.
How can I make this casserole vegetarian?
To turn this Teriyaki Chicken Casserole into a vegetarian main, simply leave out the chicken and double up on the veggies, or add cubes of firm tofu for extra protein. The sweet-savory sauce will still bring everything together beautifully.
What kind of pan should I use if I don’t have a 9×13-inch casserole dish?
A similar-sized baking dish, such as a large ovenproof skillet or two smaller baking pans, will work just as well. Just try to keep the ingredients in a roughly even layer so they cook through evenly.
Can I add other vegetables or protein?
Definitely! Feel free to toss in snap peas, mushrooms, baby corn, or water chestnuts for variety. Leftover rotisserie chicken, shrimp, or even thin strips of beef can work as alternative proteins. The Teriyaki Chicken Casserole is a wonderful canvas for creativity.
Is this dish good for meal prep?
Yes — Teriyaki Chicken Casserole is fantastic for meal prep! It reheats well, holds together nicely, and keeps its flavor all week long, making it a go-to option for make-ahead lunches and quick dinners.
Final Thoughts
There’s just something about a bubbling, saucy casserole that brings everyone to the table with a smile. This Teriyaki Chicken Casserole has quickly become one of my favorites for its flavorful punch and effortless preparation. I hope you give it a try soon and enjoy every delicious bite as much as my family does!
Print
Teriyaki Chicken Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Teriyaki Chicken Casserole is a wholesome and flavorful dish that combines tender chicken, fresh vegetables, and a homemade teriyaki sauce, all baked to perfection. It’s a satisfying meal that’s easy to make and perfect for a busy weeknight dinner.
Ingredients
Main Dish:
- 2 cups cooked brown rice
- 1 lb boneless skinless chicken breasts (cubed)
- 1 tablespoon olive oil
Veggies:
- 3 cups broccoli florets
- 1 cup shredded carrots
- 1 red bell pepper (diced)
- 1 cup frozen peas
- 2 green onions (sliced)
Sauce:
- 1 tablespoon sesame seeds (optional)
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 clove garlic (minced)
- 1 teaspoon grated fresh ginger
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Make the sauce: In a small saucepan, whisk together soy sauce, water, honey, rice vinegar, cornstarch, garlic, and ginger. Simmer until thickened.
- Cook the chicken: Brown cubed chicken in a skillet with olive oil until cooked through.
- Combine ingredients: Mix cooked rice, chicken, veggies, and sauce in a bowl.
- Bake: Transfer mixture to a casserole dish, bake covered, then uncovered.
- Serve: Garnish with sesame seeds and green onions.
Notes
- You can substitute white rice or quinoa for brown rice.
- For added crunch, top with chopped cashews or almonds.
- To make it vegetarian, omit the chicken and double the vegetables or add tofu.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 10g
- Sodium: 690mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg
