Teriyaki Chicken Casserole is a complete dinner in one dish! It’s made with tender chicken, stir fry veggies, and rice, all mixed together in a sweet teriyaki sauce. A healthy homemade meal you can feel good about feeding your family.
Get ready for an easy Teriyaki Chicken Casserole recipe that combines flavor with all the food groups needed to make a wholesome complete meal. Yup, you read that right! This casserole is packed with protein, complex carbs, and veggies for a one dish dinner that requires no sides!
This chicken teriyaki casserole comes together in only 15 minutes and bakes with the perfect balance of flavors and textures. The homemade teriyaki sauce is rich and velvety with a savory-sweet taste that clings to the chicken and rice rather than just sitting on top.
What’s best is that you can customize your casserole to fit most meal plans or swap the ingredients with what you have on hand. For a vegetarian version, make it without meat (you can add tofu or meatless crumbles), use cauliflower rice for a lower carb and calorie count, vary the veggies to include only what you like, or if you are short on time, skip a step and make this recipe with pre-cooked rotisserie chicken.
I love easy casserole recipes with chicken when hectic days call for a complete one-dish dinner! For more casserole ideas, check out my king ranch chicken casserole, chicken potato casserole, crack chicken casserole, and more!
Ingredients Notes
- Boneless skinless chicken breasts: If you prefer dark meat, use boneless skinless chicken thighs instead.
- Low sodium soy sauce: Provides a salty, umami kick to the homemade teriyaki sauce.
- Water
- Light brown sugar: Adds a rich, caramel-like sweetness to the sauce.
- Seasoned rice wine vinegar: Gives a subtle tang that balances the sweetness.
- Grated fresh garlic: Adds a robust, aromatic layer.
- Grated fresh ginger: Imparts a zesty, slightly spicy note.
- Sesame oil: Contributes a warm, nutty undertone.
- Cornstarch: Combines with water to create a slurry that thickens the sauce.
- Frozen stir-fry vegetables: This recipe was made using frozen stir-fry vegetables that were steamed to warm through for ease of use. You can certainly use your favorite blend of fresh vegetables that have been steamed before adding them to the baking dish.
- White rice: Jasmine rice was cooked according to package directions to yield the 3 cups needed for this recipe. If desired, you can substitute basmati, long-grain white rice, or even brown rice for the jasmine rice.
See the recipe card for full information on ingredients and quantities.
How to Make Teriyaki Chicken Casserole
- Make The Soy Sauce Mixture: Combine the soy sauce, water, brown sugar, rice wine vinegar, garlic, ginger, and sesame oil. Bring to a boil.
- Thicken The Teriyaki Sauce: Whisk together the water and cornstarch and add the slurry into the sauce. Whisk constantly and cook the sauce for 30 – 45 seconds until glossy and thick enough to coat the back of a spoon.
- Prepare The Poultry: Pour teriyaki sauce over the chicken breasts, cover the baking dish with aluminum foil, and bake at 350 degrees Fahrenheit for 30-35 minutes or until the chicken reaches an internal temperature of 165 degrees.
- Combine The Casserole: Remove the foil and shred the chicken into the baking dish. Add the vegetables, rice, and remaining teriyaki sauce. Stir to combine and spread the mixture in the baking dish.
- Bake: Cook for another 10-15 minutes or until warmed through.
- Serve: Drizzle some sauce over the top of the baked casserole before serving if desired. Enjoy!
Serving Suggestions
This healthy chicken casserole with vegetables is best served while still warm from the oven. And the best part is that casserole meals can be scooped and piled onto plates without worrying about a side! It’s the perfect family-friendly dish with three major food groups.
Tips & Variations
- Sauce Suggestion: This teriyaki sauce recipe will yield approximately 1 ¾ cups when cooked. If you plan to add a drizzle of sauce to the finished casserole, you can divide your sauce into three portions before baking: one cup to cook the chicken, ½ cup to add to the shredded chicken, vegetables and rice, and ¼ cup to drizzle over the top of the baked teriyaki chicken casserole before serving.
- Replace The White Rice: I prepared my casserole recipe using jasmine rice. If you prefer, you can substitute quinoa, cauliflower rice, or try my Better Than Takeout Fried Rice, instant pot brown rice, or stick of butter rice.
- Vary The Veggies: Make this dish with your favorite frozen or fresh veggies. Some ideas include asparagus, broccoli, sugar snap peas, bok choy, edamame, water chestnuts, bamboo shoots, or chopped bell peppers.
How To Shred Chicken
Shred the cooked chicken breasts directly in the baking dish using two dinner forks. Be careful while shredding the chicken, as the baking dish will be hot. If you are nervous about shredding the chicken in the warm baking dish directly from the oven, you can remove the chicken breasts from the hot dish and place them onto a plate or cutting board to shred if necessary. You would then need to return the shredded chicken back into the baking dish before proceeding with the recipe.
Make The Rice Ahead
You can either use previously cooked rice or prepare the rice (according to package directions) while the chicken is cooking in the oven before shredding. Rice typically takes 20-25 minutes to prepare, giving you enough time to make the rice while the chicken breasts cook. You can make your rice up to 3 days in advance and store it in an airtight container in the refrigerator before adding it to the recipe. If your rice has been refrigerated, allow it to sit on the counter at room temperature while the chicken breasts are cooking before adding to the recipe.
Proper Storage
- To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To Freeze: Cool completely and cover tightly with foil. Store in the freeze for up to 1 month. Thaw in the refrigerator the day before baking.
- To Reheat: Reheat in the oven for 20-25 minutes or until it is warmed through.
More Easy Casserole Recipes
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Teriyaki Chicken Casserole
Ingredients
- 1 pound boneless skinless chicken breasts approximately 2 large breasts
- ⅔ cup low sodium soy sauce
- ⅔ cup + 2 tablespoons water divided (⅔ cup to make the sauce and 2 tablespoons to mix with the cornstarch to make a slurry)
- ½ cup light brown sugar packed
- 2 tablespoons seasoned rice wine vinegar
- 2 teaspoons grated fresh garlic
- 2 teaspoons grated fresh ginger
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch
- 28.8 ounces (2 14.4-ounce) bags frozen stir-fry vegetables steamed according to package directions
- 3 cups cooked white rice Jasmine rice used – cooked according to package directions
Instructions
- Preheat oven to 350*F. Spray a 9×13 baking dish with non-stick cooking spray.
- Place the boneless skinless chicken breasts into the prepared baking dish and set aside.1 pound boneless skinless chicken breasts
- To a medium saucepan (2-3 quart sized) on medium-high heat, add the low sodium soy sauce, ⅔ cup water, light brown sugar, seasoned rice wine vinegar, grated fresh garlic, grated fresh ginger and sesame oil. Bring to a boil.⅔ cup low sodium soy sauce, ⅔ cup + 2 tablespoons water, ½ cup light brown sugar, 2 tablespoons seasoned rice wine vinegar, 2 teaspoons grated fresh garlic, 1 teaspoon sesame oil, 2 teaspoons grated fresh ginger
- While the sauce is coming to a boil, add to a small bowl the remaining 2 tablespoons of water and cornstarch. Whisk to create a slurry. This is used to thicken the teriyaki sauce.2 tablespoons cornstarch
- Once the sauce comes to a boil, add the cornstarch slurry and whisk constantly. Cook the sauce for 30 – 45 seconds or until the sauce becomes thick and glossy. Remove the teriyaki sauce from the heat. The sauce should be thick enough to coat the back of a spoon.
- Pour one cup of the teriyaki sauce over the boneless skinless chicken breasts in the prepared 9×13 baking dish. Cover the baking dish with aluminum foil and cook the chicken breasts for 30-35 minutes or until the chicken reaches an internal temperature of 165*F.
- Remove the baking dish from the oven, remove the aluminum foil from the dish and shred the chicken breasts directly in the baking dish using two dinner forks. Be careful while shredding the chicken as the baking dish will be hot.
- To the baking dish with the shredded chicken, add the steamed stir-fry vegetables, prepared white rice and remaining teriyaki sauce (see tips for the teriyaki sauce). Carefully stir to evenly combine all the teriyaki chicken casserole ingredients. Spread the mixture out evenly in the baking dish. Note, you can reserve 3-4 tablespoons of the remaining teriyaki sauce to drizzle over the top of the casserole when it comes out of the oven before serving.28.8 ounces (2 14.4-ounce) bags frozen stir-fry vegetables, 3 cups cooked white rice
- Return the baking dish to the oven and cook for another 10-15 minutes or until the casserole is warmed through. If you reserved some of the teriyaki sauce, you can drizzle it over the top of the baked casserole before serving.
Jenn’s Notes
- To Store: Leftovers can be stored in an airtight container, in the refrigerator, for up to 3 days.
- To Freeze: Cool completely and cover tightly with foil. Store in the freeze for up to 1 month. Thaw in the refrigerator the day before baking.
- To Reheat: Reheat in the oven for 20-25 minutes or until it is warmed through.
- If you are nervous about shredding the chicken directly in the warm baking dish, directly from the oven, you can remove the chicken breasts from the hot baking dish and place them onto a plate, or cutting board, to shred if necessary. You would then need to return the shredded chicken back into the 9×13 baking dish before proceeding with the recipe.
- This teriyaki sauce will yield approximately 1 ¾ cups when cooked. If you plan to add a drizzle of the sauce to the finished casserole, before baking, you can divide your sauce into three portions (1 cup, ½ cup and ¼ cup). One cup to add to cook the boneless skinless chicken breasts, ½ cup to add to the shredded chicken, vegetables and rice, and ¼ cup to drizzle over the top of the baked teriyaki chicken casserole before serving.
- For ease of use this recipe was made using frozen stir-fry vegetables that were steamed to warm through. You can certainly use your favorite blend of fresh stir-fry vegetables that have been steamed before adding to the baking dish. You will need a total of approximately 4 cups of steamed stir-fry vegetables. The two, 14.4 ounce bags yield approximately 4 cups of vegetables when steamed to warm through.
Jasmine rice was cooked according to package directions to yield the 3 cups needed for this recipe. You can substitute basmati, or long grain white rice or even brown rice for the jasmine rice if desired. - You can either use previously prepared white rice, or you can cook the rice (according to package directions) while the boneless skinless chicken breasts are cooking in the oven prior to shredding. The rice typically takes 20-25 minutes to prepare, giving you enough time to make the rice while the chicken breasts cook. You can make your rice up to 3 days in advance and store it in an airtight container, in the refrigerator, before adding to the recipe. If your rice has been refrigerated, you will want to allow it to sit on the counter, at room temperature, while the chicken breasts are cooking before adding to the recipe.
- If you prefer dark meat, you can substitute one pound of boneless skinless chicken thighs for the chicken breasts in this recipe. You may need to adjust the cook time to ensure the internal temperature of the chicken thighs reaches 165* F
