This Chicken Teriyaki Casserole is a full meal in one pan! Vegetables, rice, and shredded chicken with an incredible sauce to make any mouth water!
Don’t you just love one pan meals? How about casseroles? I know I sure do! Well, this Chicken Teriyaki Casserole is just that!
A few days ago, my family had a crazy busy night! One kid in golf, the other with tons of homework, and my son had football. Needless to say, time was not on our side and I knew I needed to keep dinner simple and quick!
Luckily, I had all the ingredients to make this one pan meal and opted to go that route! I have made this for my family several times over the years and its always a favorite, even with my kids!
A quick tip, keep a bag of cooked/shredded chicken in your freezer. Then, you can pull it out and use it for quick meal options! I usually double the amount of chicken needed in a recipe and put half in the freezer! Nights where I make meals like this one, I pull it out and am set!
In this casserole, I like to use stir fry vegetables. You can find them in the frozen (or fresh) area of your grocery store. If you aren’t a fan of that variation, feel free to use your favorites!
Another option is to use brown rice in lieu of the white rice I used! Even Quinoa works!
So many options and ways to make this your own, right?!
Be sure to keep me posted if you try this Chicken Teriyaki Casserole! I’d love to hear what you think!
Also, come connect with me on Instagram! Lots of fun happening over there like giveaways, recipes, tips, and humor!
9×13 Baking Pan: https://amzn.to/2Is3HOQ
Chicken Teriyaki Casserole
Equipment
Ingredients
- 3/4 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 3/4 tsp ground ginger
- 1 tsp minced garlic
- 2 tbsp water
- 2 tbsp cornstarch
- 1 lb chicken breast, cooked/shredded
- 12 oz frozen vegetables (cooked) *stir fry veggies or veggies of choice
- 3 cups rice, cooked
Instructions
- Grease a 9x13 baking pan and preheat oven to 350 degrees.
- In a saucepan, combine the soy sauce, water, brown sugar, ginger, and garlic.
- Over medium heat, cover and bring mixture to a boil.
- Meanwhile, combine the 2 tbsp water and cornstarch together in a small bowl.
- Stir cornstarch mixture into boiling soy sauce mixture and stir until sauce thickens up.
- Remove from heat and set aside.
- Add shredded chicken, cooked vegetables, and cooked rice to your prepared pan.
- Stir to combine.
- Pour teriyaki mixture evenly on top of pan and stir to coat entirely.
- Place pan into preheated oven and cook 20 minutes.
- Remove and serve! *You can add a splash of soy sauce prior to serving if desired
Nutrition
Recipe adapted from: Life in the Lofthouse
Janet Bradley
If I doubled the sauce amounts, would that work. Recipe sounds amazing. I just like a lot of sauces.
Thanks, Janet
Judy
What kind of rice did you use… minute rice or long grain?
Kristin
Any kind works, as long as its cooked. I typically use long grain though!
Kristin
Absolutely! That would work great!
Joan
Could you make a double batch so you could freeze one for later? Thank you! Looks wonderful!
Kristin
Absolutely! To freeze this, simply assemble as directed, but stop at the cook part. Cover with lid/foil and freeze. Once frozen and wanting to eat, thaw for about 24 hours and bake as directed!
Kathy
I’m giving it 5 stars because it looks soooo delicious! I can’t wait to make this one! I absolutely love your recipes! God bless you all! 🙂
Kristin
Awww, you’re too kind! So glad you enjoy the recipes! Hope you love this one as much as my family does!
maria owens
Not tried it yet however I will when have done the shopping
Kristin
Hope you enjoy! Keep me posted!!
Sketch
10 min prep my ass. Lol but it tastes amazing. I added more ginger and garlic.
Kristin
Haha, if you have everything pre-cooked, its quick, but definitely adds more time if you need to cook the chicken/rice first! I should’ve mentioned that in the post, sorry! Glad you enjoyed it! Great idea on adding more ginger and garlic!
brenda hite
need help wont to make but this 1.13 cup and 0.75 cup 0.38 i dont now much that is need help
Kristin
I’m not sure what the measurements are that you mentioned and what you are asking. Can you clarify? Sorry!
brenda hite
i am makingservings for 12 the soy sauce is 1.13 cup and wter is 0.75 cup and brown sugar is 0.38 need help with how much that is
Kristin
If making for 12, I would probably just double this and make 2 pans of 9×13. That way, you have plenty and may even have a bit for seconds or leftovers! Hope that helps! Enjoy!
Wendy
I am definitely making this.
Kristine Bobb
3 cups of rice cooked or uncooked? Uncooked makes 12 servings. Seems like a lot.
Kristin
Hope you enjoy!!
Kristin
3 cups of cooked rice! Enjoy!
Donna Haskell
How can I make this recipe with less sodium?
Kristin
Be sure to use the low sodium soy sauce as that reduces a lot of it! Enjoy!
Kristin
Be sure to use the low sodium soy sauce as that reduces a lot of it! Enjoy!
Sara
Could you please make an instant pot version?? ♡
Kristin
Here is a very similar Instant Pot version! Hope you enjoy!! https://thecookinchicks.com/instant-pot-chicken-teriyaki-bowls/
Regina Farmer
I just made the Teriyaki Chicken Casserole and it will now become a mainstay in our menu! It’s delicious! Even my husband who is somewhat hesitant about casseroles, loves it!
Kristin
Yay! Love hearing that!