Introduction
Meet a comforting, flavorful casserole that fits busy weeknights: the Easy Teriyaki Chicken Casserole. Juicy chicken, glossy teriyaki glaze, rice, and crisp vegetables come together in one pan. The result is cozy, family-friendly, and incredibly easy to pull off after a long day. With a simple sauce, minimal prep, and bake-and-go timing, this dish helps you bring restaurant vibes home without the fuss. It’s a reliable solution when time is tight but flavor is nonnegotiable.
Table of Contents
Why You’ll Love This Teriyaki Chicken Casserole
- Simple, satisfying family dinner that everyone loves.
- Quick prep and one-pan cleanup save time.
- Healthy greens and protein, easy to tailor with vegetables.
- Rich, homemade teriyaki flavor without takeout pricing.
Ingredients
For this Teriyaki Chicken Casserole, gather the following ingredients.
- 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
- 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
Notes & Substitutions
- Soy Sauce: Use low-sodium; adjust to taste.
- Sweetness: Brown sugar provides a deeper flavor and added moisture, as highlighted by culinary experts discussing sugar differences.
- Vegetables: Use fresh or frozen (thaw/partially cook).
- Chicken: Use boneless skinless thighs or rotisserie chicken.
- Rice: Ensure rice is fully cooked beforehand.
- Gluten-Free: Use tamari instead of soy sauce.
Equipment
- 9×13-inch baking pan
- Small saucepan
- Mixing spoons/whisk
- Meat thermometer
- Aluminum foil
Instructions
This Teriyaki Chicken Casserole comes together in stages, keeping flavors layered and bright.
- Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray.
- In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, ginger, and garlic. Cover and bring to a boil over medium heat. Remove the lid and simmer for 1 minute after boiling.
- In a separate dish, whisk the cornstarch with 2 tablespoons water until smooth. When the sauce boils, whisk in the cornstarch slurry. Cook until the mixture thickens, then remove from heat.
- Place the chicken breasts in the prepared pan. Scatter the steamed vegetables around them. Pour 1 cup of sauce over the chicken and vegetables. Cover with foil and bake 30 minutes, or until the chicken reaches 165°F.
- Remove the pan from the oven, uncover, and shred the chicken directly in the dish with two forks.
- Add the cooked rice and most of the remaining sauce to the pan, reserving a little to drizzle over each serving. Gently toss to combine. Return to the oven and bake 10 minutes, until everything is heated through.
- Remove from oven and let stand 5 minutes. Drizzle with the remaining sauce before serving. Enjoy!
Pro Tips & Troubleshooting
- Preventing Dry Chicken: To ensure food safety, the USDA recommends cooking chicken to an internal temperature of 165°F; avoid overbaking.
- Salty Sauce: If the sauce tastes salty, add a splash of water or a touch more sugar to balance.
- Soggy Vegetables: Lightly steam or par-cook vegetables to maintain crunch; add mushrooms or water chestnuts for texture.
- Thicker Sauce: Ensure the cornstarch slurry is smooth and simmer long enough for a glossy finish.
- Ensure Doneness: Always use a meat thermometer for accuracy.
Serving, Storage & Variations
- Serving Suggestions: Garnish with sesame seeds and sliced green onions.
- Storing Leftovers: Refrigerate promptly in an airtight container for up to 3–4 days.
- Reheating: Microwave until hot or bake gently until warmed through.
- Freezer Meal: Freeze before final bake; thaw completely before cooking.
- Crockpot/Stovetop: Adapt the sauce and simmer in a slow cooker or skillet for different textures.
- Protein Swap: Try sliced beef or shrimp for alternate takes.
- Vegetable Variety: Add mushrooms, water chestnuts, or pineapple for extra sweetness.
- Grain Alternatives: Use quinoa or cauliflower rice for a lighter option.
Nutrition
Per serving, the Teriyaki Chicken Casserole provides a helpful balance of macros. Values vary with ingredients and portion size.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 464 |
| Fat (g) | 1.5 |
| Carbs (g) | 21 |
| Protein (g) | 31 |
Note: Nutrition facts are estimates; actual values depend on specific brands and ingredient choices.
FAQ
Can I use pre-made teriyaki sauce?
Yes, use a similar amount in place of the homemade glaze for this Teriyaki Chicken Casserole. The final dish remains flavorful and kid-friendly.
Can I use frozen chicken?
Thaw completely before baking this Teriyaki Chicken Casserole to ensure even cooking and a juicy result.
Is this recipe spicy?
No, not spicy by default. You can add red pepper flakes or chili paste to reach your preferred heat level.
How long does it last in the fridge?
Up to 3–4 days when stored in an airtight container.
Conclusion
This Teriyaki Chicken Casserole is easy, flavorful, and wholesome—perfect for busy families and beginners. The one-pan approach minimizes mess, while the homemade teriyaki glaze brings depth without complicated steps. Give it a try, then come back with your tips, tweaks, and ratings. Your comments help other readers bake with confidence. Enjoy the comforting, weeknight-friendly magic of this Teriyaki Chicken Casserole.
Easy Teriyaki Chicken Casserole
Equipment
- Oven
- 9×13-inch baking pan
- Non-stick spray
- Small saucepan
- Foil
- forks
- Separate dish
Ingredients
Casserole Ingredients
- 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
- 1 pound boneless skinless chicken breasts
- 1 bag refrigerated stir-fry vegetables (12 ounces) steamed
- 3 cups cooked brown or white rice
Instructions
Preparation
- Preheat oven to 350°F and spray a 9×13-inch baking pan with non-stick spray.
- Combine soy sauce, ½ cup water, brown sugar, ginger, and garlic in a small saucepan, bring to a boil over medium heat, then cook for one minute without the lid.
- In a separate dish, stir cornstarch and 2 tablespoons of water until smooth, then add to the boiling sauce and cook until thickened before removing from heat.
- Place chicken breasts and steamed vegetables in the prepared pan, pour one cup of sauce over them, cover with foil, and bake for 30 minutes or until chicken reaches 165°F.
- Remove the pan from the oven, carefully take off the foil, and shred the chicken directly in the dish using two forks.
- Add the cooked rice and most of the remaining sauce to the casserole dish, gently toss to combine, and reserve a small amount of sauce for serving.
- Return the dish to the oven for 10 minutes until heated through, then remove and let stand for 5 minutes before serving, drizzling each portion with the reserved sauce.
