Looking for an easy, flavorful dinner that the whole family will love? This Chicken Teriyaki Casserole is loaded with tender chicken, fresh veggies, fluffy rice, and a homemade teriyaki sauce that brings it all together. It’s a one-dish wonder—perfect for busy weeknights or meal prepping ahead!
Ingredients:
2 cups cooked chicken (shredded or chopped)
2 cups cooked rice (white or brown)
2 cups steamed broccoli (or mixed stir-fry veggies)
1 cup shredded carrots
1/2 cup diced bell peppers (optional)
1/4 cup chopped green onions (optional)
1 1/2 cups shredded mozzarella or cheddar cheese (optional but tasty!)
For the Teriyaki Sauce:
1/2 cup low-sodium soy sauce
1/4 cup honey or brown sugar
2 cloves garlic, minced
1 tsp grated ginger (or 1/2 tsp ground ginger)
1 tbsp rice vinegar (or apple cider vinegar)
1 tbsp cornstarch + 2 tbsp cold water (for thickening)
Instructions:
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Make the teriyaki sauce: In a small pot, mix soy sauce, honey, garlic, ginger, and vinegar. Bring to a simmer. Stir in cornstarch slurry (cornstarch + water) and cook until thickened. Set aside.
Assemble the casserole: In a large bowl, combine chicken, rice, broccoli, carrots, bell peppers, and half the sauce. Mix well.
Pour the mixture into the prepared baking dish. Drizzle with remaining sauce.
Top with cheese if using.
Bake uncovered for 20–25 minutes, until heated through and bubbly.
Optional: Garnish with green onions or sesame seeds before serving.
Tips:
You can use rotisserie chicken for a quick shortcut.
Swap veggies based on what you have—zucchini, snap peas, or mushrooms work great too.
Note:
This casserole is super flexible—swap in your favorite veggies or use whatever’s in the fridge! Leftover chicken or rotisserie works great, and you can even make it ahead and reheat for a quick meal. Want it spicy? Add a dash of sriracha to the sauce!
