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.
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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
- In a saucepan, prepare the sauce. In the meantime, add the chicken, veggies, and rice to a casserole dish.
- 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.
Better Than Takeout Dinners
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Equipment
Ingredients
- 3 cups cooked shredded chicken
- 3 cups cooked rice white or brown
- 12 to 14 ounces frozen stir fry vegetables
- sliced green onions and sesame seeds, for serving
Teriyaki Sauce
- ¼ cup soy sauce
- ½ cup water
- ½ cup orange juice or pineapple juice
- 2 cloves garlic minced
- 1 teaspoon minced fresh ginger
- 3 tablespoons brown sugar
- 2 tablespoons cornstarch
Instructions
- 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.
Notes
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Nutrition Information
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
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