Easy Teriyaki Chicken Casserole
If you’re looking for a quick and flavorful dinner that the entire family will love, this Teriyaki Chicken Casserole checks all the boxes. It’s packed with tender chicken, stir fry vegetables, and cooked white rice—all tossed in a savory teriyaki-style sauce.
This simple casserole is perfect for busy weeknights, and it comes together in about 40 minutes with just a handful of simple ingredients. The best part? It’s a complete meal baked in one casserole dish, with easy cleanup to boot.
Ingredient Notes
- Cooked white rice – Forms the hearty base of this rice casserole and soaks up all the tasty sauce.
- Shredded chicken – Use rotisserie chicken or leftover chicken breasts or thighs for easy prep.
- Frozen stir-fry mixed vegetables – A convenient way to get a variety of veggies like snow peas, bell pepper, baby corn, and water chestnuts.
- Teriyaki sauce – The star of the show that brings sweet and savory flavor.
- Soy sauce – Adds depth and saltiness; low sodium soy sauce works great too.
- Sesame oil – A small amount adds a toasty, rich flavor.
- Minced garlic – Gives a punch of flavor to the sauce.
- Fresh ginger – Adds a warm, zesty bite to balance the sweet sauce.
- Black pepper – Just a touch to season the mixture.
- Green onions – Brighten up the top of the chicken for extra freshness.
- Sesame seeds – Optional, but great for a little crunch and visual appeal.
No, the recipe calls for cooked chicken. To save time, use a store-bought rotisserie chicken.
Frozen stir fry veggies with snap peas, bell pepper, and baby corn work great. You can also use fresh stir fry vegetables or cooked vegetables from a previous meal.
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Yes! You can assemble the casserole earlier in the day, cover with plastic wrap or aluminum foil, and refrigerate until ready to bake.
- Use what chicken you have – This dish works with cooked chicken breasts, thighs, or even rotisserie chicken.
- Add extra sauce – If you like a saucier casserole, add ¼ cup water and a splash of chicken broth to the sauce.
- Steam veggies first if you prefer extra-tender vegetables, especially when using snow peas or bell peppers.
- Low carb option – Swap white rice for cauliflower rice for a lower-carb version.
How to Make Easy Teriyaki Chicken Casserole
- Heat oven to 375°F. Spray 9×13-inch baking dish with cooking spray. In large bowl, combine teriyaki sauce, soy sauce, sesame oil, garlic, ginger, and pepper.
- Add shredded chicken and frozen vegetables to sauce mixture; stir to coat.
- Add the cooked rice to the chicken mixture; gently fold until everything is well combined.
- Transfer mixture to prepared baking dish.
- Bake uncovered 20-25 minutes until heated through and vegetables are tender. Sprinkle with green onions and sesame seeds before serving.
Easy Teriyaki Chicken Casserole Recipe
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Ingredients
- 3 cups cooked white rice
- 3 cups shredded chicken
- 20 oz bag frozen stir-fry mixed vegetables
- 1 cup teriyaki sauce
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger root
- 1/4 teaspoon black pepper
- 2 green onions sliced
- Sesame seeds for garnish optional
Instructions
- Heat oven to 375°F. Spray 9×13-inch baking dish with cooking spray. In large bowl, combine teriyaki sauce, soy sauce, sesame oil, garlic, ginger, and pepper.
- Add shredded chicken and frozen vegetables to sauce mixture; stir to coat.
- Add the cooked rice to the chicken mixture; gently fold until everything is well combined.
- Transfer mixture to prepared baking dish.
- Bake uncovered 20-25 minutes until heated through and vegetables are tender.
- Sprinkle with green onions and sesame seeds before serving.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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