Looking for a wholesome, family-friendly dinner that’s bursting with bold flavor? This Teriyaki Chicken Casserole combines tender chicken, colorful vegetables, fluffy rice, and a savory-sweet teriyaki sauce baked together into one comforting dish.
It’s a perfect make-ahead meal — hearty enough for weeknights yet impressive enough for casual gatherings. Plus, it’s packed with protein, fiber, and nutrients, making it a complete one-pan dinner that everyone will love.
Ingredients
Serves 6–8
For the Casserole:
- 2 cups cooked rice (white or brown)
- 2 cups cooked chicken breast, shredded or cubed
- 1 cup broccoli florets
- 1 cup carrots, thinly sliced
- 1/2 cup bell peppers, diced
- 1/2 cup snap peas or green beans (optional)
- 2 green onions, chopped
For the Homemade Teriyaki Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
Preparation Time
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: 45 minutes
Step-by-Step Instructions
Step 1: Prepare the Sauce
- In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
- Bring to a simmer over medium heat.
- Stir in the cornstarch-water mixture and cook until the sauce thickens (about 2–3 minutes).
- Remove from heat and set aside.
Step 2: Assemble the Casserole
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine cooked rice, chicken, broccoli, carrots, bell peppers, and snap peas.
- Pour half of the teriyaki sauce over the mixture and toss until evenly coated.
Step 3: Bake
- Transfer the mixture into a greased 9×13-inch baking dish.
- Drizzle the remaining sauce on top.
- Cover with foil and bake for 20–25 minutes, until heated through and vegetables are tender.
Step 4: Garnish and Serve
- Remove from oven and sprinkle with chopped green onions and sesame seeds.
- Serve warm and enjoy your delicious, homemade Teriyaki Chicken Casserole!
Serving Suggestions
- Pair with a side of steamed edamame or Asian slaw for a balanced meal.
- Add a drizzle of spicy sriracha mayo for a creamy kick.
- Serve with quinoa or cauliflower rice for a lighter option.
- Leftovers make excellent lunch portions — even better the next day as the flavors deepen.
Nutritional Highlights
| Nutrient | Per Serving (1 cup) |
|---|---|
| Calories | 310 |
| Protein | 28 grams |
| Total Fat | 7 grams |
| Saturated Fat | 1.5 grams |
| Carbohydrates | 32 grams |
| Sugars | 10 grams |
| Fiber | 3 grams |
| Sodium | 690 milligrams |
Nutritional Notes:
- Chicken breast provides lean protein for muscle health and satiety.
- Vegetables like broccoli and carrots add fiber, antioxidants, and vibrant color.
- Homemade teriyaki sauce allows control over sodium and sugar compared to store-bought versions.
- Using brown rice or quinoa boosts fiber and whole-grain nutrition.
Tips for Perfect Results
- Don’t overcook the vegetables before baking — they’ll continue softening in the oven.
- For extra depth, sprinkle toasted sesame seeds or crushed cashews before serving.
- Make it vegetarian by substituting chicken with tofu or chickpeas.
- Freeze leftovers in portions for quick, reheatable weeknight meals.
Variations to Try
- Spicy Teriyaki Casserole: Add chili flakes or sriracha to the sauce.
- Pineapple Twist: Mix in pineapple chunks for a sweet-savory contrast.
- Cheesy Version: Add shredded mozzarella or cheddar for a fusion-style casserole.
- Low-Carb Option: Swap rice for riced cauliflower to reduce carbs by half.
This Teriyaki Chicken Casserole is the ultimate comfort food — combining rich umami flavor, tender chicken, and wholesome veggies into one easy-to-bake dish. It’s meal prep–friendly, freezer-safe, and sure to become a family favorite.
Whether you’re feeding a crowd or planning healthy weekday dinners, this recipe offers convenience without compromising taste.