Teriyaki Chicken Casserole
This hearty Teriyaki Chicken Casserole is packed with tender shredded chicken, stir-fry vegetables, and fluffy rice—all baked in a sweet and savory homemade teriyaki sauce. A family favorite that’s easy to make and great for meal prep!
Ingredients
- ¾ cup low-sodium soy sauce
- ½ cup water
- ¼ cup brown sugar
- ½ tsp ground ginger
- ½ tsp minced garlic
- 2 tbsp cornstarch + 2 tbsp water
- 1 lb boneless skinless chicken breasts
- 1 bag 12 oz refrigerated stir-fry vegetables, steamed
- 3 cups cooked brown or white rice
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch pan with nonstick spray.
- In saucepan, combine soy sauce, ½ cup water, sugar, ginger, garlic. Boil, then simmer 1 min.
- Mix cornstarch and 2 tbsp water. Add to sauce, stir until thickened. Remove from heat.
- Place chicken in pan, surround with steamed veggies.
- Pour 1 cup sauce over top. Cover with foil.
- Bake 30 mins or until chicken reaches 165°F.
- See full steps with tips & photos → https://p4pd.org/teriyaki-chicken-casserole/
Notes
- Feel free to use frozen stir-fry vegetables—just steam them before adding.
- For extra flavor, marinate the chicken in some teriyaki sauce for 30 minutes before baking.
- You can substitute the chicken with cooked rotisserie or leftover chicken to cut down prep time.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or oven.