This Teriyaki Chicken Casserole is the perfect blend of convenience and flavor.

Tender shredded chicken, crisp steamed veggies, and fluffy rice are tossed in a rich homemade teriyaki sauce—all baked together in one dish.

It’s hearty, healthy-ish, and absolutely satisfying.

Perfect for meal prep or feeding a hungry crowd!

Why You’ll Love This Recipe

One-pan magic – Everything bakes in a single casserole dish.

Homemade teriyaki sauce – Sweet, savory, and better than bottled.

Loaded with veggies – A complete, balanced meal.

Easy to customize – Use your favorite rice or stir-fry mix.

Great for leftovers – Tastes even better the next day.

Meal-prep friendly – Make ahead and reheat during the week.

What You’ll Need (Ingredient Highlights)

Chicken breasts – Boneless, skinless, and baked until tender, then shredded.

Stir-fry vegetables – Pre-steamed mix of broccoli, carrots, snow peas, etc.

Cooked rice – Use white or brown rice as your base.

Soy sauce, brown sugar, garlic, ginger – The foundation of a bold teriyaki sauce.

Cornstarch slurry – Thickens the sauce to cling to every bite.

Pro Tips Before You Start

Steam your veggies lightly – So they don’t overcook in the oven.

Use day-old rice – It holds texture better in casseroles.

Make the sauce first – So it’s ready to pour when assembling.

Reserve some sauce – For drizzling right before serving.

Let the casserole rest – It thickens and becomes even more flavorful.

How to Make Teriyaki Chicken Casserole

Step 1: Preheat and Prep

Preheat the oven to 350°F (175°C).

Spray a 9×13-inch casserole dish with nonstick spray.

Step 2: Make the Sauce

In a saucepan, combine soy sauce, ½ cup water, brown sugar, garlic, and ginger.

Cover and bring to a boil over medium heat.

Once boiling, remove lid and let it simmer for 1 minute.

Step 3: Thicken the Sauce

In a small bowl, stir together cornstarch and 2 tablespoons water.

Slowly whisk it into the boiling sauce.

Stir until the mixture thickens, then remove from heat.

Step 4: Assemble the Casserole

Place the raw chicken breasts in the baking dish.

Surround them with the steamed stir-fry vegetables.

Pour 1 cup of the teriyaki sauce over the chicken and veggies.

Cover tightly with foil.

Step 5: Bake

Bake for 30 minutes or until the chicken reaches an internal temp of 165°F.

Carefully remove from oven and discard foil.

Step 6: Shred the Chicken

Use two forks to shred the chicken directly in the casserole dish.

Step 7: Add Rice and Sauce

Add the cooked rice and most of the remaining teriyaki sauce to the dish.

Reserve a little sauce for drizzling later.

Gently mix everything together until combined.

Step 8: Final Bake

Return the dish to the oven (uncovered) and bake for another 10 minutes, until heated through.

Step 9: Rest and Serve

Let stand for 5 minutes. Drizzle with reserved sauce before serving. Enjoy!

What to Serve It With

Crispy egg rolls or dumplings – For a takeout-inspired meal.

Steamed edamame or Asian slaw – Light, crunchy sides.

Miso soup – A warm and cozy starter.

Chili garlic sauce – If you love extra heat.

Sliced green onions and sesame seeds – As a fresh topping.

Variations / Substitutions

Swap the protein – Try shrimp, tofu, or rotisserie chicken.

Add pineapple chunks – For a sweet twist.

Use quinoa instead of rice – For a higher-protein option.

Make it spicy – Stir sriracha into the sauce or top with chili flakes.

Try different veggies – Bell peppers, zucchini, mushrooms, or baby corn.

Storage & Leftovers

Fridge – Store in an airtight container for up to 4 days.

Freezer – Freeze portions in airtight containers for up to 2 months.

Reheat – Microwave or warm in the oven with a splash of water or extra sauce.

Make ahead – Assemble everything except rice, refrigerate, and bake when ready.

Best fresh – But still delicious as a leftover lunch or dinner.

FAQs

Can I use pre-cooked chicken?
Yes! Add it after the veggie step and skip the 30-minute bake—just heat through.

Is bottled teriyaki sauce okay?
It works, but the homemade version here is richer, fresher, and adjustable to taste.

Do I need to cover the dish when baking?
Yes, for the first bake. Then uncover for the final 10 minutes to reduce excess moisture.

Can I make this casserole vegetarian?
Definitely—replace chicken with tofu or chickpeas and use veggie stir-fry mix.

Should I cook the rice ahead of time?
Yes, this recipe uses fully cooked white or brown rice.

What kind of vegetables work best?
A mix of broccoli, carrots, and snow peas is ideal—but anything you love works.

How do I know when the sauce is thick enough?
It should coat the back of a spoon and resemble a light syrup once cooled slightly.

Final Thoughts

This Teriyaki Chicken Casserole is one of those recipes I keep coming back to—it’s comforting, filling, and packed with flavor.

The homemade sauce really brings everything together, and it’s so easy to customize with whatever’s in your fridge.

Whether it’s a busy weeknight or a Sunday meal prep, this casserole is a true winner.