It’s 6pm and you need dinner fast. You want something healthy but also deeply comforting. This Teriyaki Chicken Casserole is your new secret weapon. It delivers all those bold takeout flavors without the delivery fee.
Too tired to cook something complicated? This recipe works every single time. It is a complete meal in one pan. You get protein, grains, and veggies in every bite. It is practically foolproof for any home cook.
Why You’ll Make This Again
You will make this over and over again. It is the perfect quick weeknight dinner for busy families. During the Fall, it’s great for back-to-school nights. This recipe is also a dream for meal prep fans. It stays fresh and delicious for days in the fridge. You get a reliable crowd-pleaser with very little cleanup.
How This Comes Together
This dish comes together in just a few simple steps. You make a quick homemade sauce on the stove. Then you toss everything into one big bowl. There is no need to pre-cook the chicken separately. The oven does all the hard work for you. It is completely beginner-friendly and stress-free.
What You’ll Need
I love this recipe because it uses simple pantry staples. You probably have most of these ingredients already.
- 1 lb boneless skinless chicken breasts, diced into 1-inch cubes
- 2 cups cooked long-grain white rice
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 2 cups fresh broccoli florets, bite-sized
- 1/2 cup soy sauce
- 1/4 cup water
- 1/4 cup packed brown sugar
- 1 tbsp cornstarch
- 1 tsp fresh ginger, minced
- 2 cloves garlic, minced
- 1 tbsp sesame seeds for garnish
Step-By-Step Directions
- Preheat convection oven to 375°F (190°C). Grease a 9×13-inch ceramic baking dish.
- In a small saucepan over medium heat, whisk together soy sauce, water, brown sugar, ginger, and garlic.
- In a separate small vessel, mix cornstarch with 1 tablespoon of cold water to form a slurry; whisk into the saucepan.
- Bring sauce to a simmer for 3 minutes or until thickened; remove from heat.
- In a large mixing bowl, combine the diced raw chicken, cooked rice, frozen vegetables, and broccoli florets.
- Pour the thickened teriyaki sauce over the chicken and rice mixture, folding gently until all surfaces are evenly coated.
- Distribute the mixture evenly into the prepared baking dish.
- Cover the dish tightly with aluminum foil to retain moisture and bake for 30 minutes.
- Remove foil and continue baking for 15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbling.
- Allow the casserole to rest for 5 minutes, then garnish with sesame seeds prior to service.
How To Serve It
Serve this hot right out of the baking dish. It looks beautiful with the bright green broccoli. I like to add a side of sliced cucumbers. You could also serve it with some crispy wonton strips. It is great for casual hosting or a simple family meal. The Teriyaki Chicken Casserole is a full meal on its own.
Leftovers & Storage
Store leftovers in an airtight container in the fridge. It will stay good for up to four days. This dish also freezes surprisingly well for later. Just thaw it in the fridge overnight before reheating. Use the microwave or oven to warm it back up. It makes a perfect office lunch the next day.
Make It Even Better (Pro Tips)
- Don’t skip the cornstarch slurry for a thick, glossy sauce.
- Cut your chicken into even 1-inch cubes for consistent cooking.
- Use low-sodium soy sauce if you are watching your salt intake.
- Frozen mixed veggies save a ton of prep and chopping time.
- Make this on Sunday for easy meal prep all week long.
- Add a splash of sriracha for a spicy Asian-fusion kick.
- Let the dish rest for 5 minutes so the sauce sets perfectly.
Easy Ways To Change It Up
- Swap chicken for firm tofu for a delicious vegetarian version.
- Use brown rice for a boost of extra daily fiber.
- Add canned pineapple chunks for a sweet tropical flavor profile.
- Try using snap peas instead of broccoli for a Spring variation.
Quick Questions
Can I use raw rice in this casserole?
No, the rice must be pre-cooked for this specific recipe. Raw rice will not soften properly in the oven with these liquids. Use leftover rice for the best texture.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great and stay very juicy. Just ensure they are trimmed and cut into even pieces. The cooking time will remain the same.
I hope you love this simple, flavorful dinner as much as I do. It really takes the stress out of busy nights. Give it a try and let me know what you think!
— Ethan
Teriyaki Chicken and Veggie Casserole
Ingredients
Method
- Preheat convection oven to 375°F (190°C). Grease a 9x13-inch ceramic baking dish.
- In a small saucepan over medium heat, whisk together soy sauce, water, brown sugar, ginger, and garlic.
- In a separate small vessel, mix cornstarch with 1 tablespoon of cold water to form a slurry; whisk into the saucepan.
- Bring sauce to a simmer for 3 minutes or until viscosity increases to coat the back of a spoon; remove from heat.
- In a large mixing bowl, combine the diced raw chicken, cooked rice, frozen vegetables, and broccoli florets.
- Pour the thickened teriyaki sauce over the chicken and rice mixture, folding gently until all surfaces are evenly coated.
- Distribute the mixture evenly into the prepared baking dish.
- Cover the dish tightly with aluminum foil to retain moisture and bake for 30 minutes.
- Remove foil and continue baking for 15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbling.
- Allow the casserole to rest for 5 minutes, then garnish with sesame seeds prior to service.
