Easy Teriyaki Chicken Casserole

Easy Teriyaki Chicken Casserole is a simple casserole made with the best homemade teriyaki sauce filled with vegetable stir fry, rice and baked to perfection. A savory dish everyone loves! 

Teriyaki sauce is one of our favorite sauces on chicken. If you love teriyaki chicken try this Sheet Pan Teriyaki Chicken with Vegetables, Sweet Island Teriyaki Chicken or Slow Cooker Teriyaki Chicken.

Easy Teriyaki Chicken Casserole

Easy Teriyaki Chicken Casserole

This is a simple and savory teriyaki chicken casserole that is loved by all.

Your family will enjoy all the authentic flavors in the homemade teriyaki sauce.

The teriyaki sauce bakes into the chicken then is mixed together with all the vegetables and rice.

Leaving this casserole a tried and true favorite!

Easy teriyaki chicken casserole is filled with all the flavors and good vegetables leaving this a MUST make for your family.

What you need to make teriyaki chicken casserole

  • Soy sauce: a little sweet and salty sauce that brings in an authentic flavoring.
  • Sugar: add a little more sweetness into your teriyaki sauce.
  • Apple cider vinegar: brings in a sour taste but tastes so good when cooked all together.
  • Garlic cloves: we love garlic in our home!
  • Ginger: a bit of a unique spice that brings out the asian flavors.
  • Pepper: just a pinch!
  • Cornstarch: helps to thicken the sauce.
  • Water: aids in the cornstarch by thickening and working together.
  • Chicken breasts: easy to cook and shred.
  • Rice: already cooked rice is best.
  • Vegetable stir fry mix: I like to buy the pre-packaged frozen blend at my local grocery store.

teriyaki sauce being made in a pan.

How to make Teriyaki Chicken Casserole

  • Make the teriyaki sauce: Preheat oven to 350 degrees. In a medium sized saucepan add the soy sauce, sugar, cider vinegar, garlic, ginger, and pepper. In a small bowl whisk together cornstarch and water. Slowly whisk into soy sauce mixture and bring to a boil over medium high heat. Reduce to a simmer and let thicken for about 3-5 minutes.
  • Baked then shred your chicken: In a 9×13 casserole dish add the chicken breasts. Pour half of the teriyaki sauce on top and bake for 25 minutes or until chicken is cooked throughout and no longer pink. Remove from oven and shred the chicken.
  • Combine rice, vegetables and chicken together: Stir in cooked rice and add vegetable mixture. Pour in remaining sauce. Mix together and baked until heated through for about 10-15 minutes.

Add in more vegetables

Mix things up with different vegetables making a variety of ways to enjoy this casserole.

We like to use the simple stir fry ingredients in the frozen isle.

There are so many frozen variety packs that you can use or make up your own.

  • Kidney beans
  • Asparagus
  • Scallions or green onions
  • Shelled edamame
  • Water chestnuts
  • Red or Green bell peppers
  • Peas
  • Beans

Teriyaki sauce over chicken breast in a pan getting ready to be baked.

Tips for making Teriyaki Chicken Casserole

  • If you prefer a brown rice over the white rice that will be great too for a healthier dish.
  • You can also use fried rice and have extra vegetables and chunks of egg mixture in the casserole.
  • Switch out any frozen stir fry that you prefer or make your own mix ins.
  • Use a chicken thigh instead of chicken breast. It is juicier and has more added chicken flavoring.

Storing Easy Teriyaki Chicken Casserole

This is a great meal to make for others.

It heats up nicely and freezes well for those unexpected, crazy-busy days at home.

Your family will still be able to enjoy the warmth of a family meal together.

  • Making ahead: This can be made up to 24 hours in advanced. Just cover and store in the refrigerator until ready to bake. You may need to add an additional few minutes or let rest for a few minutes outside of the refrigerator before baking it.
  • Freezer: It is best to freeze before baking.  Cover the pan tightly with foil and write down the directions on top of the container.  Remove the casserole from the freezer and let it thaw in the refrigerator during the day before baking. This will freeze for 1 month.
  • Warming up: Because of the homemade teriyaki sauce in this casserole, it reheats really well and won’t dry out. To reheat leftovers, heat your oven to 350 degrees Fahrenheit and bakes for 20-25 minutes or until it is warm through. You do not want to over bake.

Easy Teriyaki Chicken Casserole

More casserole recipes

Easy Teriyaki Chicken Casserole

Easy Teriyaki Chicken Casserole

5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Alyssa Rivers
Servings 8 people

Easy Teriyaki Chicken Casserole is a simple casserole made with the best homemade teriyaki sauce filled with vegetable stir fry, rice and baked to perfection. A savory dish everyone loves! 

Course Dinner, Main Course
Cuisine American, Asian American, Chinese, Japanese

Ingredients

  • 3/4 cup soy sauce
  • 3/4 cup sugar
  • 1/2 cup apple cider vinegar
  • 2 garlic cloves minced
  • 1/2 teaspoon ginger
  • 1/4 teaspoon pepper
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water
  • 2 chicken breasts
  • 4 cups rice cooked
  • 3 cups vegetable stir fry mix cooked or steamed

Instructions

  1. Preheat oven to 350 degrees.

  2. Making the Teriyaki Sauce: In a medium sized saucepan add the soy sauce, sugar, cider vinegar, garlic, ginger, and pepper. In a small bowl whisk together cornstarch and water. Slowly whisk into soy sauce mixture and bring to a boil over medium high heat. Reduce to a simmer and let thicken for about 3-5 minutes.

  3. In a 9x13 casserole dish add the chicken breasts. Pour half of the teriyaki sauce on top and bake for 25 minutes or until chicken is cooked throughout and no longer pink. Remove from oven and shred the chicken.
  4. Stir in cooked rice and add vegetable mixture. Pour in remaining sauce. Mix together and baked until heated through for about 10-15 minutes.
Nutrition Facts
Easy Teriyaki Chicken Casserole
Amount Per Serving
Calories 553 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 36mg12%
Sodium 1328mg55%
Potassium 561mg16%
Carbohydrates 107g36%
Fiber 5g20%
Sugar 19g21%
Protein 24g48%
Vitamin A 4522IU90%
Vitamin C 10mg12%
Calcium 57mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

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Categories
CasseroleChickenchicken casseroleteriyakiteriyaki chicken casserole

Comments

Leave a reply
  1. 5 stars
    Hi, I made this last night and loved it. Really liked the use of only the one casserole dish to cook the chicken and then the casserole itself. The sauce was really really good and will use the recipe for the sauce whenever I need a teriyaki sauce in a recipe. Great job on creating a great dish.

  2. This meal was easy to make especially since I used rotisserie chicken! My family notice right away that I was cooking with vinegar. This was good as soon as it was out the oven but as it cooled, the sweetness became too sweet. Next time, my husband said to just use 1/4 cup sugar.

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