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Teriyaki Chicken Casserole Recipe

ByMadison
Jump to Recipe· 4.7 from 6 reviews

If you’re craving something comforting yet bursting with flavor, you’ve got to try this Teriyaki Chicken Casserole Recipe. It’s one of those meals that feels like a warm hug on a busy weeknight but still tastes like you put in a Michelin-star effort. Trust me, once you make this, it’ll become a staple in your dinner rotation—you’ll love the sweet and tangy teriyaki sauce mingling with tender shredded chicken and crisp veggies all baked to perfection.

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Why This Recipe Works

  • Balanced Flavor: The homemade teriyaki sauce is sweet, savory, and just the right amount of tangy to satisfy cravings without overpowering.
  • Easy One-Dish Meal: You’re combining protein, veggies, and starch all in one casserole, which saves time and cleanup.
  • Customizable & Flexible: It’s super forgiving if you swap in different veggies or rice types—you can make it your own.
  • Comfort Meets Freshness: Steaming the stir-fry veggies keeps them bright and crisp even after baking, which keeps every bite interesting.
Teriyaki Chicken Casserole, easy teriyaki chicken bake, healthy chicken casserole, savory chicken and veggie dish, quick dinner ideas - The image shows a close-up of a white dish filled with a colorful fried rice mix. The dish has multiple layers: the base layer is golden-brown cooked rice, mixed with small pieces of shredded light brown cooked chicken. Scattered throughout are bright green broccoli florets and snap peas, as well as vibrant orange baby carrots. The vegetables add texture and color contrast, while some parts of the rice have a glossy look from a dark soy sauce drizzled on top. A wooden spatula is partially buried in the mixture, lifting some of the rice and vegetables. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients in this Teriyaki Chicken Casserole Recipe come together to create a flavor-packed but approachable dish. The sauce is homemade but simple, and the veggies add a nice crunch and color that makes this meal feel wholesome. When shopping, look for a good quality low-sodium soy sauce to control saltiness and fresh garlic to punch up the flavor naturally.

Teriyaki Chicken Casserole, easy teriyaki chicken bake, healthy chicken casserole, savory chicken and veggie dish, quick dinner ideas - Flat lay of a plump raw boneless skinless chicken breast, a handful of fresh stir-fry vegetables including bright green broccoli florets, thin orange carrot sticks, and crisp snow peas, a small mound of fluffy cooked white rice on a simple white ceramic plate, a small white bowl of dark soy sauce, a small white bowl of light brown granulated brown sugar, a small white bowl of clear water, a small white bowl containing pale yellow cornstarch powder, a small white bowl holding finely minced fresh garlic, a small white bowl with ground light brown ginger powder, and two whole uncracked brown eggs arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Low-Sodium Soy Sauce: Controls salt levels while delivering that unmistakable umami classic in teriyaki.
  • Brown Sugar: Adds sweetness and depth to balance soy sauce’s saltiness.
  • Ground Ginger: Gives a warm, slightly spicy undertone without being overwhelming.
  • Minced Garlic: Fresh garlic brings aromatic flavor and pairs beautifully with ginger in Asian-inspired dishes.
  • Cornstarch: Thickens the sauce perfectly, giving it that lovely glossy sheen and clingy texture.
  • Boneless Skinless Chicken Breasts: Easy to shred, lean, and takes on the sauce so well.
  • Refrigerated Stir-Fry Vegetables: A convenient mix that includes broccoli, carrots, snow peas—adds freshness and crunch.
  • Cooked Brown or White Rice: Kidney this casserole and soaks up the extra teriyaki sauce deliciously.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Teriyaki Chicken Casserole Recipe is—you can really make it your own! Sometimes I swap veggies depending on what’s fresh or in my fridge. Feel free to adjust the sweetness or add a spicy kick if that’s your vibe. Making it yours is part of the fun!

  • Spicy Kick: Toss in some red pepper flakes or a dash of sriracha to the sauce for a little heat—I’ve done it, and it’s a delicious game-changer.
  • Vegetarian Version: Use tofu or tempeh instead of chicken and add mushrooms for umami; just adjust cooking times accordingly.
  • Swap the Rice: I sometimes use quinoa or cauliflower rice if I’m craving something lighter or gluten-free.
  • Extra Crunch: Add chopped cashews or toasted sesame seeds on top right before serving for texture contrast.

Step-by-Step: How I Make Teriyaki Chicken Casserole Recipe

Step 1: Prep Your Sauce

First things first: get your sauce going. Combine the low-sodium soy sauce, water, brown sugar, ginger, and minced garlic in a small saucepan. Cover and bring it to a boil over medium heat. Once boiling, remove the lid and let it cook for just a minute to deepen the flavors. Remember to keep an eye on it so it doesn’t boil over—this sauce smells so amazing it’ll make your kitchen sing!

Step 2: Thicken the Sauce

While your sauce is boiling, mix the cornstarch with water in a small bowl until smooth—no lumps! This step is key because it turns your sauce thick and glossy. Add this mixture to the saucepan and stir well. Keep it on medium heat, and watch for it to thicken. Once it becomes the perfect syrupy texture, remove from heat and set it aside.

Step 3: Arrange Chicken and Veggies

Spray a 9×13-inch baking pan with non-stick spray (this makes cleanup a breeze). Place your boneless skinless chicken breasts in the pan, then arrange the steamed stir-fry vegetables all around them. The steam-and-bake technique keeps veggies crisp and colorful—don’t skip the steaming step; it makes a difference I promise!

Step 4: Bake and Shred

Pour one cup of that luscious teriyaki sauce over the chicken and veggies, then cover the pan tightly with foil. Bake at 350°F for about 30 minutes, or until your chicken reaches 165°F internally. When it’s done, carefully remove the foil and shred the chicken right in the dish using two forks—this step makes it so simple, and mixing everything together later is a cinch.

Step 5: Add Rice and Finish Baking

Stir in the cooked rice and most of the remaining sauce, leaving some sauce behind for drizzling when you serve. Gently toss everything until well combined, then pop the casserole back in the oven for another 10 minutes to heat through evenly. When it comes out, let it rest for five minutes—that pause helps the flavors settle beautifully.

Drizzle the reserved sauce over each serving, dig in, and enjoy!

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Pro Tips for Making Teriyaki Chicken Casserole Recipe

  • Steam Those Veggies First: Steaming before baking keeps veggies bright and crisp, preventing them from becoming mushy.
  • Shred Chicken In-Place: Shred the chicken right in the casserole to keep all those delicious juices inside the dish.
  • Reserve Extra Sauce: Always save a little sauce for drizzling on the finished dish to boost flavor and presentation.
  • Don’t Skip Internal Temp Check: Use a meat thermometer to avoid overcooking chicken, keeping it juicy and tender.

How to Serve Teriyaki Chicken Casserole Recipe

Teriyaki Chicken Casserole, easy teriyaki chicken bake, healthy chicken casserole, savory chicken and veggie dish, quick dinner ideas - The image shows a white bowl filled with a colorful stir-fry dish on a white marbled surface. The dish has three main layers: at the bottom, there is a layer of cooked rice with a light brown color and fluffy texture. The middle layer contains a mix of bright orange baby carrots, green snap peas, and small broccoli florets, giving the dish a fresh and vibrant look. The top layer is a light drizzle of dark brown sauce covering parts of the rice and vegetables, adding a shiny finish. The overall look is warm and inviting, with a mix of soft and crisp textures visible. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this casserole with a sprinkle of toasted sesame seeds and sliced green onions—both add a fresh crunch and a pop of color that makes the dish feel restaurant-worthy. Sometimes, I even add a little drizzle of sriracha mayo for a creamy spicy finish, especially for casual family dinners.

Side Dishes

This casserole is pretty complete on its own, but a simple cucumber salad or steamed edamame pairs beautifully as refreshing sides. I also like serving it alongside pickled ginger or miso soup when I want a full Japanese-inspired meal experience.

Creative Ways to Present

For special occasions, I’ll bake individual ramekins instead of a big casserole, layering the rice, shredded chicken, and veggies neatly for an impressive individual portion. Garnished with microgreens and a little extra sauce drizzle, it feels fancy yet comforting—perfect for a dinner party or date night at home.

Make Ahead and Storage

Storing Leftovers

After dinner, I usually transfer leftovers to an airtight container and store them in the fridge. This casserole holds up well for up to 3-4 days, and the flavors actually deepen overnight, making it even tastier the next day.

Freezing

If I want to meal prep, I portion this casserole into freezer-safe containers before baking the second time. It freezes beautifully and can be stored for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers covered in the oven at 350°F for about 15-20 minutes or until warmed through to keep the texture just right. You can also microwave it covered—just stir halfway through—though the oven method locks in the best flavor and moisture.

FAQs

  1. Can I use chicken thighs instead of chicken breasts in this Teriyaki Chicken Casserole Recipe?

    Absolutely! Chicken thighs are a great substitute if you prefer dark meat—they remain juicy and flavorful. Just be sure to adjust the baking time slightly and cook until the internal temperature reaches 165°F. Thighs may shred beautifully without drying out.

  2. Can I make this Teriyaki Chicken Casserole Recipe gluten-free?

    Yes, just swap the soy sauce for a gluten-free tamari or coconut aminos. Also, verify that your cornstarch and other ingredients are gluten-free. The rest of the recipe is naturally gluten-free and just as delicious.

  3. Is it okay to use frozen veggies instead of refrigerated stir-fry veggies?

    Sure! Frozen veggies can work, but I recommend thawing and steaming them lightly before adding them to the casserole to avoid excess water and sogginess. The texture might not be quite as crisp as fresh, but the flavor will still be great.

  4. Can I double this Teriyaki Chicken Casserole Recipe for a bigger crowd?

    Definitely! Just use a larger casserole dish or two standard ones, and keep an eye on baking times—they may increase slightly with more volume. This recipe scales well and is a crowd-pleaser every time.

  5. What’s the best type of rice to use with this casserole?

    It’s really up to you! Brown rice adds nuttiness and more fiber, while white rice offers a soft, neutral backdrop. I’ve even tried jasmine rice for a fragrant touch. Just ensure the rice is cooked and fluffy before mixing it in.

Final Thoughts

This Teriyaki Chicken Casserole Recipe has been a lifesaver on hectic nights when I want comfort food without slaving over the stove. It’s cozy, colorful, and full of those bold Asian-inspired flavors that my whole family adores. I hope you’ll give it a try and make it your own—it’s one of those recipes I’m excited to share with friends because I know they’ll thank me later!

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Teriyaki Chicken Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 6 reviews
  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian
  • Diet: Low Salt
Print Recipe

Description

A flavorful and easy Teriyaki Chicken Casserole featuring tender shredded chicken, steamed stir-fry vegetables, and a savory homemade teriyaki sauce, all baked together and served over cooked rice for a comforting and wholesome meal.

Ingredients

Teriyaki Sauce

  • 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 slurry)

Main Ingredients

  • 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

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 350° F and lightly spray a 9×13-inch baking pan with non-stick spray to prevent sticking.
  2. Make Teriyaki Sauce: In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, ground ginger, and minced garlic. Cover and bring to a boil over medium heat. Once boiling, remove lid and cook for 1 minute to concentrate flavors.
  3. Thicken Sauce: Stir cornstarch and 2 tablespoons water together in a separate dish until smooth. Add this slurry to the boiling sauce, stirring constantly. Cook until the sauce thickens, then remove from heat.
  4. Assemble Casserole: Place chicken breasts in the prepared baking pan. Surround the chicken with the steamed stir-fry vegetables. Pour 1 cup of the prepared teriyaki sauce evenly over the chicken and vegetables. Cover the pan tightly with foil.
  5. Bake Chicken: Bake in the preheated oven for 30 minutes or until the chicken reaches an internal temperature of 165° F. Remove from oven, carefully take off the foil, and shred the chicken directly in the dish using two forks.
  6. Add Rice and Sauce: Add the cooked rice to the casserole dish with the shredded chicken and vegetables. Pour most of the remaining teriyaki sauce over the mixture, reserving some for serving. Gently toss until everything is combined.
  7. Heat Through: Return the casserole to the oven and bake for an additional 10 minutes until heated through. Remove and let it stand for 5 minutes before serving.
  8. Serve: Drizzle the reserved teriyaki sauce over individual servings and enjoy your comforting, delicious casserole.

Notes

  • Use low-sodium soy sauce to control salt levels and make the dish healthier.
  • You can swap the vegetables for fresh stir-fry veggies; just steam them before adding.
  • If preferred, white rice can substitute brown rice for a softer texture.
  • Leftovers can be refrigerated up to 3 days and reheated gently in the oven or microwave.
  • To make this gluten-free, use a gluten-free soy sauce or tamari.

Nutrition

  • Serving Size: 1 serving
  • Calories: 464 kcal
  • Sugar: 21 g
  • Sodium: 500 mg
  • Fat: 1.5 g
  • Saturated Fat: 0.3 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 21 g
  • Fiber: 3 g
  • Protein: 31 g
  • Cholesterol: 70 mg

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