Teriyaki Chicken Casserole

Teriyaki Chicken Casserole turns leftover chicken and rice into an easy weeknight dinner. Packed with veggies, and tossed in a sweet, savory homemade teriyaki sauce, it’s a quick, family-friendly meal that comes together with minimal prep and no chopping.

Serve it with Asian slaw, Asian cucumber salad, or Air Fryer egg rolls for an easy weeknight dinner.

Holly’s Recipe Highlights: Teriyaki Chicken Casserole

• Flavor: Sweet, savory, and extra saucy with all the bold flavor of classic teriyaki!
• Why Make It: It’s easy to toss together quickly, with cooked chicken, rice, and frozen vegetables. It has minimal prep and requires very little chopping.
• Technique: Reserve some teriyaki sauce to drizzle over the casserole before serving, keeping it glossy, saucy, and flavorful.
• Tools: A 9×13-inch baking dish and one small saucepan are all you need.

Total Time: 65 Mins (15 Mins Prep) Servings: 6 Cooking Method: Oven

Ingredient Notes

• Chicken: Use cooked diced or shredded chicken. Use leftover rotisserie or oven-baked chicken, or replace with shredded turkey.
• Cooked Rice: White or brown rice both work well in this casserole. If you’re making rice specifically for this casserole, easy oven-baked rice can be prepared ahead and refrigerated until needed.
• Frozen Stir-Fry Vegetables: Add the vegetables straight from the freezer. Choose a colorful mix with broccoli, carrots, peppers, and snap peas.
• Soy Sauce: Low-sodium soy sauce is not recommended, as the sauce may not have enough flavor.
• Orange or Pineapple Juice: Orange adds bright citrus flavor, while pineapple makes the sauce sweeter and fruitier.

Variations

• Quick Sauce: Replace the homemade sauce with a thick bottled teriyaki marinade for an extra-fast version. Replace the homemade sauce with about 1¼ to 1⅓ cups thick teriyaki marinade.
• Fresh Vegetables: Swap the frozen vegetables for about 4 cups of fresh broccoli, carrots, peppers, snap peas, mushrooms, or zucchini. Cook for 3 to 5 mins before assembling.

How to Make Teriyaki Chicken Casserole

1. In a saucepan, prepare the sauce. In the meantime, add the chicken, veggies, and rice to a casserole dish.

2. Pour some of the teriyaki sauce over the mixture, and bake (full recipe below). Uncover, add more sauce, and finish baking.

Save It for Later

• Refrigerator: Cool leftovers and refrigerate in an airtight container for up to 4 days.
• Freezer: Cool completely and freeze in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Microwave individual servings until steaming hot, adding a small splash of water if the rice seems dry. For larger portions, cover and reheat in a 350°F oven until heated through.

Did you enjoy this Teriyaki Chicken Casserole Recipe? Leave a comment and rating below.

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

• Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish.

• In a small saucepan, combine the soy sauce, ½ cup water, orange juice, garlic, ginger, brown sugar, and cornstarch. Bring to a simmer over medium heat and cook for 2 to 3 minutes, whisking until the sugar dissolves and the sauce thickens. Remove from the heat.

• Reserve ¼ cup of the teriyaki sauce for serving.

• Add the chicken, rice, and frozen vegetables to the prepared baking dish. Pour the remaining teriyaki sauce over top and stir to combine.

• Cover with foil and bake for 30 minutes.

• Uncover, drizzle with the remaining teriyaki sauce and bake uncovered for an additional 10 to 15 minutes more, or until heated through.

• Garnish with green onions and sesame seeds before serving.

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months. 
 

Serving: 1.25cups | Calories: 306 | Carbohydrates: 41g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 53mg | Sodium: 623mg | Potassium: 383mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2949IU | Vitamin C: 17mg | Calcium: 42mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine Asian

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