Teriyaki Chicken and Rice Casserole is a savory, one-dish meal that brings the bold, tangy flavors of teriyaki sauce together with tender chicken, fluffy rice, and crisp vegetables. This easy-to-make casserole is perfect for weeknight dinners or meal prep, offering a wholesome and satisfying meal in every bite.
Why You’ll Love This Recipe?
- Quick and Easy: Minimal prep and a simple baking process make this dish a breeze to prepare.
- Balanced Meal: Packed with protein, carbs, and veggies for a complete dinner in one pan.
- Customizable: Swap in your favorite vegetables or adjust the teriyaki flavor to your liking.
- Family-Friendly: A dish everyone will love, from picky eaters to adventurous foodies.
Ingredients
- 2 cups cooked rice
- 1 pound boneless, skinless chicken breasts, diced
- 2 cups broccoli florets
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1 cup teriyaki sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 2 green onions, sliced for garnish
- 1 tablespoon sesame seeds for garnish
Full list of ingredients and measurements below.
Directions
Step 1: Prepare the Ingredients
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Dice the chicken into bite-sized pieces and chop all the vegetables.
Step 2: Combine Ingredients
In a large bowl, mix the cooked rice, diced chicken, broccoli, bell pepper, shredded carrots, and teriyaki sauce until everything is well-coated.
Step 3: Assemble the Casserole
Spread the mixture evenly into the prepared baking dish. Top with shredded mozzarella cheese.
Step 4: Bake
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the chicken is fully cooked.
Step 5: Garnish and Serve
Remove the casserole from the oven and let it cool slightly. Garnish with sliced green onions and sesame seeds before serving.
Expert Tips and Tricks
- Use Leftovers: Leftover rice or chicken works perfectly for this casserole, saving even more time.
- Homemade Teriyaki Sauce: For a fresher flavor, make your own sauce by mixing soy sauce, brown sugar, garlic, ginger, and a touch of cornstarch.
- Veggie Options: Swap broccoli and bell peppers with zucchini, snap peas, or mushrooms for variety.
- Cheese Alternatives: Try cheddar, Monterey Jack, or a dairy-free option if you prefer.
Recipe Variations
- Spicy Kick: Add a drizzle of sriracha or sprinkle red chili flakes over the casserole before baking.
- Seafood Swap: Replace chicken with shrimp or salmon for a seafood twist.
- Low-Carb Option: Use cauliflower rice instead of regular rice for a keto-friendly dish.
Serving Suggestions
- Side Dish: Serve with a side of steamed green beans, edamame, or a simple Asian-style cucumber salad.
- Beverage Pairing: Complement this meal with a glass of crisp white wine, iced tea, or sparkling water with a splash of lime.
Storage and Reheating Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in the oven at 350°F (175°C) or microwave until heated through. Add a splash of water or extra teriyaki sauce to keep the dish moist.
FAQs
1. Can I make this dish ahead of time?
Yes, you can assemble the casserole and refrigerate it for up to a day before baking. Add 10 extra minutes to the baking time if baking directly from the fridge.
2. Can I freeze this casserole?
Absolutely. Wrap tightly in foil and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
3. Can I use a different grain?
Yes, quinoa or brown rice are excellent alternatives for added texture and nutrients.
4. What if I don’t have teriyaki sauce?
You can make a quick substitute by combining soy sauce, honey, garlic, and a little cornstarch for thickening.
Conclusion
Teriyaki Chicken and Rice Casserole is the perfect combination of convenience and flavor. Whether you’re feeding a crowd or meal-prepping for the week, this dish is a surefire hit. The bold teriyaki flavors paired with the cheesy, baked goodness make it a comforting and satisfying meal you’ll want to make again and again. Enjoy!
Print
Teriyaki Chicken and Rice Casserole
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
This Teriyaki Chicken and Rice Casserole combines tender chicken, fluffy rice, and crisp veggies in a sweet and savory homemade teriyaki sauce. Baked to perfection, it’s a one-dish meal that’s easy to prepare and perfect for busy weeknights or meal prepping.
Ingredients
- 1 lb boneless, skinless chicken breast, diced
- 2 cups cooked white or brown rice
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1/2 cup frozen peas
- 1/3 cup soy sauce
- 1/4 cup honey or brown sugar
- 1 tbsp sesame oil
- 2 tsp minced garlic
- 1 tsp grated ginger
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
- 1/4 cup chopped green onions (for garnish)
- Sesame seeds (optional garnish)
Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the Chicken:
- Heat sesame oil in a skillet over medium heat.
- Add diced chicken, garlic, and ginger. Cook until chicken is golden and cooked through (about 5-7 minutes).
- Make the Sauce:
- In a small saucepan, combine soy sauce and honey. Bring to a simmer.
- Stir in the cornstarch mixture and cook until the sauce thickens.
- Assemble the Casserole:
- In the prepared baking dish, combine cooked rice, broccoli, carrots, peas, and cooked chicken.
- Pour the teriyaki sauce over the mixture and stir until evenly coated.
- Bake:
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until bubbly and heated through.
- Garnish and Serve:
- Sprinkle with green onions and sesame seeds before serving.
Notes
- Swap broccoli for snap peas or bell peppers for variety.
- For a spicier version, add a drizzle of sriracha to the sauce.
- This casserole reheats beautifully, making it great for leftovers
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 50mg