Teriyaki Chicken Casserole Recipe
If you’re on the hunt for a dish that’s bursting with bold flavors and brings comforting warmth to your table, this Teriyaki Chicken Casserole Recipe is an absolute winner. It combines tender, juicy chicken with a luscious homemade teriyaki sauce, crisp fresh vegetables, and fluffy rice, all baked together to perfection. Every bite delivers a harmonious balance of sweet, savory, and tangy notes that makes this casserole a crowd-pleaser for weeknight dinners or casual gatherings. Plus, it’s straightforward enough to whip up without fuss, yet impressive enough to become a favorite in your recipe rotation.
Ingredients You’ll Need
The beauty of this Teriyaki Chicken Casserole Recipe is how simple yet essential the ingredients are, each bringing a unique role in creating a dish that’s colorful, textured, and deeply flavorful. From crisp vegetables to the savory sweetness of the sauce, every component shines through.
- 1 lb boneless, skinless chicken breast: Cubed for quick cooking and perfect tenderness.
- 3 cups cooked rice: White or brown rice works wonderfully as a filling base that soaks up the sauce.
- 2 cups broccoli florets: Adds a vibrant green crunch and a healthy touch.
- 1 cup shredded carrots: Provides sweetness and texture contrast.
- 1 red bell pepper, diced: Brings a pop of color and mild sweetness.
- 1/2 cup soy sauce: Use low sodium if preferred to control saltiness and deepen umami flavor.
- 1/4 cup honey or brown sugar: Balances the savory with a gentle sweetness.
- 2 tbsp rice vinegar: Adds a subtle tang that brightens the sauce.
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry): Thickens the sauce to a glossy finish.
- 1 tbsp sesame oil: Infuses the dish with a warm, nutty aroma.
- 2 cloves garlic, minced: For that essential savory foundation.
- 1 tsp grated ginger: Adds a zesty, fragrant kick.
- Sesame seeds and chopped green onions: Garnishes that upgrade the look and flavor.
How to Make Teriyaki Chicken Casserole Recipe
Step 1: Prepare Your Workspace and Preheat
Start by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish—this ensures your casserole won’t stick and makes cleanup easier later on.
Step 2: Cook the Chicken
Heat the sesame oil in a skillet over medium heat. Add the cubed chicken and cook until it’s nicely browned on all sides, about 5 to 7 minutes. This step locks in the juices and flavors, so don’t rush it. Once cooked, set the chicken aside for the moment.
Step 3: Make the Teriyaki Sauce
In the same skillet, toss in the minced garlic and grated ginger, sautéing for just about a minute until fragrant. Then add the soy sauce, honey (or brown sugar), and rice vinegar. Allow it to simmer gently, blending those flavors beautifully together.
Step 4: Thicken the Sauce
Mix in the cornstarch slurry gradually while whisking the sauce. This thickening process takes around 2 to 3 minutes and will give your teriyaki sauce that shiny, velvety consistency that clings perfectly to the chicken and veggies.
Step 5: Assemble the Layers
Now comes the fun part. In your prepared baking dish, layer the cooked rice first for a hearty base. Next, evenly distribute the browned chicken, followed by the broccoli florets, shredded carrots, and diced red bell pepper. This layering ensures every bite is a blend of textures and colors.
Step 6: Add the Teriyaki Sauce and Bake
Pour the luscious teriyaki sauce over the layered ingredients, making sure everything is evenly coated. Cover the dish with foil and bake for 25 minutes in your preheated oven, allowing all those flavors to meld together.
Step 7: Final Bake for Perfection
After the initial bake, remove the foil and pop the casserole back into the oven for another 10 minutes. This step lets the top brown slightly and the vegetables soften perfectly without losing their vibrant colors.
Step 8: Garnish and Serve
Before serving, sprinkle sesame seeds and chopped green onions on top for an irresistible finish that adds both crunch and a burst of freshness.
How to Serve Teriyaki Chicken Casserole Recipe
Garnishes
Nothing completes this casserole quite like a scattering of toasted sesame seeds and finely chopped green onions. These garnishes add a subtle crunch and a fresh pop of flavor that lifts the entire dish.
Side Dishes
While the casserole is already packed with veggies and rice, pairing it with a simple cucumber salad or steamed edamame can add refreshing contrast and round out the meal effortlessly.
Creative Ways to Present
For a playful twist, serve the Teriyaki Chicken Casserole Recipe in individual ramekins or small cast-iron skillets. It’s perfect for cozy dinners or when you want to impress guests with a homestyle flair that looks as lovely as it tastes.
Make Ahead and Storage
Storing Leftovers
This casserole keeps beautifully in an airtight container in the refrigerator for up to 3 days, making it a great option for next-day lunches or easy reheats for busy evenings.
Freezing
If you want to stock up, this casserole freezes well. Just be sure to cool it completely before transferring to a freezer-safe container or foil pan. It will keep for up to 2 months, so you have a tasty, homemade meal ready whenever cravings hit.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil to prevent drying out, or microwave with a damp paper towel on top to keep moisture locked in. Stir halfway through reheating to warm evenly.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs will add extra juiciness and flavor due to their higher fat content. Just adjust the cooking time slightly if needed to ensure they’re fully cooked.
Is it possible to make this casserole gluten-free?
Yes, simply swap the soy sauce for tamari or another gluten-free soy sauce alternative, and make sure your other ingredients, like the cornstarch, are gluten-free as well.
Can I prepare the teriyaki sauce ahead of time?
Definitely! The sauce can be made a day or two in advance and stored in the refrigerator. This can actually deepen the flavors, making your casserole even more delicious the next day.
What’s the best rice to use in this casserole?
Both white and brown rice work well. White rice gives a lighter texture, while brown rice offers extra fiber and a nuttier flavor. Just be sure to cook the rice before assembling the casserole.
Can I add other vegetables to this dish?
Of course! Feel free to toss in snap peas, mushrooms, or baby corn—whatever you have on hand to customize the casserole to your liking.
Final Thoughts
There’s something incredibly comforting about this Teriyaki Chicken Casserole Recipe that makes you want to share it again and again. It perfectly balances ease, flavor, and wholesome ingredients into one satisfying meal that your family or friends will adore. So go ahead, roll up your sleeves, and give it a try—you might just find your new go-to dinner!
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Teriyaki Chicken Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Teriyaki Chicken Casserole is a delicious and comforting one-dish meal featuring tender chicken breast, fresh vegetables, and a savory homemade teriyaki sauce baked to perfection. It combines the sweetness of honey with the tang of rice vinegar and the depth of soy sauce, layered over fluffy rice and vegetables for a balanced, satisfying dinner that serves six.
Ingredients
Chicken and Vegetables
- 1 lb boneless, skinless chicken breast, cubed
- 3 cups cooked rice (white or brown)
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1 red bell pepper, diced
Teriyaki Sauce
- 1/2 cup soy sauce (low sodium if preferred)
- 1/4 cup honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure easy cleanup.
- Cook Chicken: In a skillet over medium heat, warm the sesame oil. Add the cubed chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- Sauté Aromatics: In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant but not browned, ensuring they release their flavors.
- Make Teriyaki Sauce: Add the soy sauce, honey (or brown sugar), and rice vinegar to the skillet. Bring the mixture to a gentle simmer.
- Thicken Sauce: Stir in the cornstarch slurry and whisk continuously for 2-3 minutes until the sauce thickens to a glossy consistency. Remove the sauce from heat.
- Assemble Casserole: In the greased baking dish, layer the cooked rice first, followed by the browned chicken, and then the vegetables — broccoli florets, shredded carrots, and diced red bell pepper.
- Add Sauce: Pour the thickened teriyaki sauce evenly over the layered ingredients, ensuring all components are coated well.
- Bake Covered: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. This allows the flavors to meld and the vegetables to soften.
- Finish Baking: Remove the foil and continue baking for an additional 10 minutes to let the top brown slightly and the sauce bubble.
- Garnish and Serve: Once baked, sprinkle sesame seeds and chopped green onions over the top for extra texture and flavor. Serve warm and enjoy!
Notes
- Use low sodium soy sauce to control the saltiness of the dish.
- Brown rice can be used instead of white rice for a healthier, fiber-rich option.
- Vegetables can be swapped or added, such as snow peas or mushrooms, according to preference.
- Make sure not to overcook the garlic and ginger to avoid bitterness.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Asian-American
