Chicken Teriyaki Casserole is a delightful blend of flavors that’s perfect for a busy weeknight dinner.
It’s hearty, tender, and savory, making it a favorite for both kids and adults alike.
This casserole combines the deliciousness of chicken teriyaki with the comfort of a baked dish.
I discovered this recipe when I needed something simple yet satisfying, and it has been a hit ever since.
You can prepare it in advance, making it ideal for those hectic evenings when you want a home-cooked meal with minimal effort.
This Chicken Teriyaki Casserole pairs beautifully with a simple green salad or some steamed broccoli on the side.
For an extra dose of comfort, serve it with a warm bowl of miso soup.
If you want something more filling, consider adding a side of jasmine or brown rice to soak up the delicious teriyaki sauce.
Chicken Teriyaki Casserole
Servings: 4
Ingredients
1 pound boneless, skinless chicken breasts, diced
2 cups broccoli florets
1 cup sliced carrots
1 cup uncooked rice
1 cup teriyaki sauce
1 tablespoon olive oil
2 cups chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 tablespoon sesame seeds (optional)
2 tablespoons chopped green onions for garnish
Directions
Preheat your oven to 375°F (190°C).
In a large baking dish, spread the uncooked rice evenly across the bottom.
Pour the chicken broth and teriyaki sauce over the rice, stirring to combine.
In a skillet over medium heat, add the olive oil and cook the diced chicken until it’s browned on all sides.
Season with garlic powder, onion powder, salt, and pepper.
Add the chicken, broccoli florets, and sliced carrots into the baking dish, spreading everything out evenly.
Cover the dish with aluminum foil and bake for 40-45 minutes or until the rice is tender and the liquid is absorbed.
Remove the foil and sprinkle sesame seeds on top, if using.
Bake for an additional 5 minutes uncovered, just to toast the sesame seeds.
Let the casserole sit for about 5 minutes before serving.
Garnish with chopped green onions and serve warm.
How to Store
Refrigerator:
Store leftover casserole in an airtight container in the fridge for up to 4 days.
Let it cool to room temperature before sealing to prevent condensation.
Freezer:
You can freeze the casserole for up to 2 months. Store it in a freezer-safe container or tightly wrapped baking dish.
For easier future meals, portion it into individual servings before freezing.
To Reheat:
Microwave: Reheat individual portions in a microwave-safe dish, covered, on medium heat until hot, stirring halfway through.
Oven: Reheat the full casserole (or larger portions) at 350°F (175°C), covered with foil, for 20–25 minutes or until heated through.
Tip: Add a splash of chicken broth or water before reheating to keep the rice moist.
Variations:
Swap the Protein: Use cooked rotisserie chicken, ground chicken, or even cubed tofu for a vegetarian option.
Different Veggies: Try bell peppers, snap peas, edamame, mushrooms, or zucchini in place of (or in addition to) the broccoli and carrots.
Low-Sodium Version: Choose a low-sodium teriyaki sauce and broth to reduce salt content.
Add Pineapple: Stir in pineapple chunks for a sweet, tangy twist that pairs beautifully with teriyaki.
Cheesy Fusion: Sprinkle shredded mozzarella or cheddar on top before the final 5-minute bake for a unique fusion twist.
Tips:
Rinse the Rice: For fluffier rice and better texture, rinse it under cold water before adding it to the baking dish.
Cover Tightly: Make sure to seal the baking dish well with foil to trap steam—this helps the rice cook evenly.
Check Rice Doneness: If your rice isn’t fully tender at 45 minutes, cover and bake for an extra 5–10 minutes, adding a bit more broth if needed.
Make Ahead: Assemble everything the night before and refrigerate. Just pop it in the oven when you’re ready to bake.
Per Serving (approximate):
Calories: 450–480 kcal
Protein: 30g
Carbohydrates: 40g
Fiber: 3g
Sugar: 8g (from teriyaki sauce)
Fat: 18g
Saturated Fat: 3g
Cholesterol: 75mg
Sodium: 800–1,000mg (depending on teriyaki sauce and broth)
Note: These values can vary significantly based on the brand of teriyaki sauce, broth, and exact measurements.
Using low-sodium versions or making your own sauce can reduce sodium levels dramatically.