Teriyaki Chicken Casserole

A casserole dish with a serving spoon inside of it

Teriyaki Chicken Casserole is the perfect weeknight meal because it's a complete meal in one! This easy chicken casserole has tender chicken chunks, stir fry vegetables, white rice, and teriyaki sauce. Simple flavors that the entire family will love.

Course Casserole, Dinner

Cuisine American

Keyword teriyaki chicken casserole

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 285kcal

Author Jessica - Together as Family

Ingredients

1½ cups long-grain white rice
3 cups water
1 tablespoon vegetable oil
4 boneless, skinless chicken breasts (cut into 1-inch bite-sized pieces)
1 bag (12 oz) frozen stir-fry vegetables (carrots, broccoli corn, snow peas, etc.)
1½ cups teriyaki sauce
1/2 of a small yellow onion thinly sliced
2 cloves garlic minced or pressed
1 tablespoon grated fresh ginger OR ginger paste
sliced green onions & sesame seeds for garnish

Instructions

Preheat the oven to 375℉. Spray a 9x13 casserole dish or baking dish with cooking spray. Set aside.
In a medium saucepan, over high heat, stir together the uncooked rice and water. Bring to a boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 20 minutes.
^{* The water should be absorbed and the rice should be tender and soft. Fluff the rice with a fork and set aside.}
1½ cups long-grain white rice, 3 cups water
Heat the vegetable oil in a large skillet pan, over medium-high heat. Add in the chunks of chicken and cook until the chicken is nicely browned on the exterior, about 6-8 minutes. Transfer the chicken to a large bowl.
^{*The chicken does not need to be all the way cooked at this stage, but it should be mostly cooked, and will finish cooking when it's in the oven.}
1 tablespoon vegetable oil, 4 boneless, skinless chicken breasts
Add the frozen stir-fry vegetables, teriyaki sauce, sliced onion, garlic, and grated ginger into the mixing bowl with the chicken. Toss well to coat everything evenly.
1 bag (12 oz) frozen stir-fry vegetables, 1½ cups teriyaki sauce, 1/2 of a small yellow onion, 2 cloves garlic, 1 tablespoon grated fresh ginger OR ginger paste
Spread the cooked rice evenly into the bottom of the prepared baking dish.
Top the rice with the chicken teriyaki sauce mixture, distributing it evenly.
Cover the dish with aluminum foil and bake for 25 minutes or until the casserole is heated through, the veggies are softened, and the edges are slightly crispy.
^{* Use a meat thermometer to make sure the chicken is at a safe internal temperature of 165℉ before removing it from the oven.}
Garnish the top of the casserole with sliced green onions and sesame seeds before serving it warm.
sliced green onions & sesame seeds

Notes

Chicken Breasts : The recipe calls for 4 chicken breasts which is equal to about 1.5 to 2 pounds of chicken. If the chicken pieces are larger then only use 3 of them. You'll use 3-4 chicken breast pieces for this casserole. Chicken thighs and chicken tenderloins can also be used, just cut into 1-inch bite-sized pieces.

Frozen Vegetable Tip : My kids won't eat crisp tender vegetables so this is a hack I always use when I make this recipe. I buy a bag of the steamable stir-fry vegetables and microwave them for about half of the time called for on the packaging. Then I add them into the mixing bowl along with the other ingredients. This ensures that the veggies will be completely softened for serving. Dump the frozen vegetables straight from the bag into the bowl for a more crisp tender vegetable texture.

Rice : Use any rice you prefer. Jasmine rice, basmati rice, brown rice, even minute rice, or use up leftover rice. Follow the instructions for cooking the rice as some need more or less water. You need 3 cups of cooked rice for this casserole.

Nutrition