Easy Teriyaki Chicken Casserole is a simple casserole made with homemade teriyaki sauce, vegetable stir fry and rice that’s all baked to perfection. A savory dish that everyone loves!
Teriyaki sauce is one of my favorite sauces on chicken. If you love teriyaki chicken try this Sheet Pan Teriyaki Chicken with Vegetables, Sweet Island Teriyaki Chicken or Slow Cooker Teriyaki Chicken.
Chicken Teriyaki Casserole
This easy and foolproof chicken teriyaki casserole is sure to please even the pickiest eaters. With its simple ingredients and straightforward instructions, it’s the perfect weeknight meal! The flavorful homemade teriyaki sauce is made with soy sauce, sugar, apple cider vinegar, ginger, and garlic, and it coats the chicken and vegetables in a delicious sticky glaze. The cooked white rice adds a hearty base to the dish, and the vegetable stir-fry mix provides a burst of color and nutrients.
Whether you’re a busy parent in need of a weeknight dinner or just want something hearty and delicious, this chicken teriyaki casserole is a great option for a quick and easy meal that everyone will love. It’s so nice to have everything combined so you can just go ahead and dig in!
Don’t Worry!
This recipe is Picky Eater Approved!
Ingredient List
Chicken teriyaki casserole is a burst of flavor that your family won’t be able to get enough of. The soy sauce and brown sugar give it a sweet and savory taste, while the apple cider vinegar adds a tangy zip. And let’s not forget all of the tasty mix-ins! This teriyaki chicken casserole recipe the perfect hearty dinner that will leave everyone satisfied.
- Soy Sauce: A classic ingredient to add a savory punch of flavor. I used low sodium soy sauce, but any kind you have on hand will work.
- Brown Sugar: Adds a little more sweetness and caramelized flavor to your teriyaki sauce.
- Apple Cider Vinegar: Gives the sauce a tanginess tastes so good when cooked all together with the other ingredients.
- Garlic Cloves: Because you can never go wrong with garlic, especially in Asian-inspired dishes!
- Ginger: Adds a touch of bright flavor to the sauce.
- Pepper: Just a pinch!
- Cornstarch: Helps to thicken the sauce.
- Water: Mixes with the cornstarch to form a slurry.
- Chicken Breasts: Easy to cook and shred.
- Rice: already cooked rice is best.
- Vegetable Stir Fry Mix: I like to buy the pre-packaged frozen blend.
Use Rotisserie Chicken for Easy Prep!
To make this recipe even easier, shred a rotisserie chicken and add it to your dish! Then you only have to cook the casserole for 10-15 minutes. If you already have chicken breasts on hand, you can also use this recipe for Instant Pot shredded chicken to cook them quickly.
How to Make Teriyaki Chicken and Rice Casserole
It only takes a few simple steps to put this delicious casserole together. Foolproof and no-fuss, so perfect for busy days!
- Preheat Oven: Preheat oven to 350 degrees Fahrenheit.
- Make Teriyaki Sauce: In a medium-sized saucepan add the soy sauce, sugar, cider vinegar, garlic, ginger, and pepper. Then in a small bowl whisk together cornstarch and water. Slowly whisk into soy sauce mixture and bring to a boil over medium high heat. Reduce to a simmer and then let thicken for about 3-5 minutes.
- Bake Your Chicken: In a 9×13 baking dish add the chicken breasts. Pour half of the teriyaki sauce on top and bake for 25 minutes or until chicken is cooked throughout and no longer pink. Remove from oven and then shred the chicken.
- Layer: Stir in cooked rice and add the stir-fry vegetables. Pour in remaining sauce. Mix together and then bake until heated through for about 10-15 minutes.
Tips and Variations
Use these tips and mix-in ideas to make this teriyaki chicken casserole your own! I love this recipe because I can throw in leftover veggies that I have in the fridge.
- Swap Out the Rice: Swap out white rice for brown rice if you wish! You can also use cauliflower rice for a keto-friendly version of this casserole. Fried rice is another option so you have extra vegetables and chunks of egg mixture in the casserole.
- Other Veggies: Switch out any frozen stir fry that you prefer or add your favorite veggies. Some of my favorites asparagus, broccoli, bok choy, edamame, water chestnuts, bamboo shoots, peas, or chopped bell peppers.
- Use Chicken Thighs: Chicken thighs can be used in place of the chicken breasts. They’re nice and juicy!
Storing Leftover Chicken Teriyaki Casserole
Not only is this casserole easy and delicious, but it makes great leftovers! It heats up nicely and freezes well for those unexpected, crazy-busy days at home.
- Making Ahead: This can be made up to 24 hours in advance. Just cover and store in the refrigerator until ready to bake. You may need to add an additional few minutes or let rest for a few minutes outside of the refrigerator before baking it.
- In the Refrigerator: Cover with plastic wrap or tin foil and store for 2-3 days.
- In the Freezer: Cover the pan tightly with foil and freeze for up to 1 month. Remove the casserole from the freezer and let it thaw in the refrigerator the day before baking.
- Warming Up: Because of the homemade teriyaki sauce in this casserole, it reheats really well and won’t dry out. To reheat leftovers, heat your oven to 350 degrees Fahrenheit and bake for 20-25 minutes or until it is warmed through..
More Easy Casserole Recipes
Easy Teriyaki Chicken Casserole
Ingredients
- 3/4 cup soy sauce
- 3/4 cup brown sugar
- 1/2 cup apple cider vinegar
- 2 garlic cloves minced
- 1/2 teaspoon ginger
- 1/4 teaspoon pepper
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- 2 chicken breasts
- 4 cups rice cooked
- 3 cups vegetable stir fry mix cooked or steamed
Instructions
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Preheat oven to 350 degrees.
Making the Teriyaki Sauce
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In a medium sized saucepan add the soy sauce, sugar, cider vinegar, garlic, ginger, and pepper. In a small bowl whisk together cornstarch and water. Slowly whisk into soy sauce mixture and bring to a boil over medium high heat. Reduce to a simmer and let thicken for about 3-5 minutes.
Preparing the Casserole
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In a 9×13 casserole dish add the chicken breasts. Pour half of the teriyaki sauce on top and bake for 25 minutes or until chicken is cooked throughout and no longer pink. Remove from oven and shred the chicken.
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Stir in cooked rice and add vegetable mixture. Pour in remaining sauce. Mix together and bake until heated through for about 10-15 minutes.
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