Zesty Teriyaki Chicken Casserole Recipe for Family Dinners

My mom’s secret teriyaki chicken casserole recipe always sparks excitement at our family gatherings.

Kitchen experiments led me to perfect this savory comfort dish.

Layers of tender chicken, sticky sauce, and crisp vegetables make every bite magical.

Weeknight dinners demand something quick yet delicious, and this casserole delivers perfectly.

Perfectly balanced flavors merge Japanese-inspired ingredients with classic American cooking techniques.

You searching for an easy meal will adore this simple yet satisfying creation.

One taste, and you’ll understand why this dish has become a household favorite.

Ready to experience a culinary adventure that transforms dinner into something extraordinary?

Ingredients for Teriyaki Chicken Casserole

• Chicken Breasts: Lean and mild protein that soaks up teriyaki flavors perfectly.

• Soy Sauce: Salty and rich condiment with deep umami flavor.
• Brown Sugar: Sweet and caramel-like ingredient that balances savory notes.
• Ginger: Zesty root that adds warm, spicy undertones.
• Garlic: Aromatic ingredient with bold, pungent taste.

• Cornstarch, Water: Simple mixture that helps sauce become smooth and glossy.

• Mixed Vegetables: Colorful and nutritious addition that complements chicken.

• Cooked Rice: Fluffy base that absorbs teriyaki sauce wonderfully.

• Non-Stick Spray: Helps prevent sticking in baking pan.
• Water: Helps create sauce consistency.

• Foil: Covers dish during initial baking stage.
• Extra Sauce: Used for drizzling over final dish.

How to Make Teriyaki Chicken Casserole at Home

Step 1: Warm Up the Oven

Crank the oven to 350°F and give your 9×13-inch baking pan a quick spray of non-stick magic.

Step 2: Craft the Teriyaki Sauce

• Soy sauce
• Water
• Brown sugar
• Ginger
• Garlic

Bring the mixture to a rolling boil, then let it simmer for one minute.

Step 3: Thicken the Sauce

Whisk corn starch with water until smooth.

Pour this mixture into the boiling sauce and stir until it starts to thicken.

Remove from heat.

Step 4: Arrange the Chicken and Veggies

Lay chicken breasts in the prepared pan and scatter your favorite vegetables around them.

Drench everything with one cup of the teriyaki sauce.

Step 5: Bake to Perfection

Cover the pan with foil and bake for 30 minutes or until the chicken hits 165°F internal temperature.

Carefully remove the foil and shred the chicken right in the dish using two forks.

Step 6: Add Rice and Final Touch

Stir in cooked rice and most of the remaining sauce.

Gently mix everything together.

Pop back in the oven for 10 minutes to heat through.

Step 7: Serve and Enjoy

Let the casserole rest for 5 minutes.

Drizzle with the last bit of sauce and serve up this delicious meal!

Tips for Flavorful Teriyaki Chicken Casserole

• Simmer teriyaki sauce longer to develop deeper, richer taste and caramelize sugars for enhanced complexity.
• Cover with foil during baking to lock in moisture and ensure tender, juicy chicken breasts every time.
• Let casserole rest for 5 minutes after cooking to allow rice to absorb remaining sauce and maximize flavor distribution.
• Swap or add different vegetables like bell peppers, zucchini, or snap peas to create personal variations of the dish.
• Double the sauce recipe and store extra in refrigerator for future quick teriyaki chicken meals within 3-4 days.

Storing and Reheating Teriyaki Chicken Casserole

• Store leftover casserole in an airtight container within 2 hours of cooking, keeping it fresh for 3-4 days in the refrigerator.
• Transfer cooled casserole to freezer-safe containers or zip-top bags, ensuring minimal air exposure. Freeze for up to 2 months.
• Preheat oven to 350°F, cover dish with foil to prevent drying, and warm for 15-20 minutes until heated completely through.
• Place individual portions in microwave-safe dish, cover with damp paper towel, and heat in 1-minute intervals, stirring between each to distribute heat evenly.

Dishes to Pair with Teriyaki Chicken Casserole

• Crisp Sake Pairing: Select a chilled, light Japanese sake to complement the sweet and savory teriyaki flavors. Its clean, smooth profile cuts through the richness of the chicken and enhances the ginger-garlic undertones.
• Crunchy Asian Slaw Side: Whip up a tangy Asian-inspired coleslaw with rice vinegar, sesame oil, and julienned vegetables. The fresh, zesty crunch provides a delightful textural contrast to the soft casserole.
• Steamed Edamame Appetizer: Serve lightly salted steamed edamame pods as a starter. These green soybeans offer a protein-packed, light beginning that primes the palate for the main teriyaki dish.
• Jasmine Green Tea Beverage: Brew a hot jasmine green tea to accompany the meal. Its delicate floral notes and slight bitterness balance the sweet teriyaki sauce, creating a harmonious dining experience.

Variants for Teriyaki Chicken Casserole

• Gluten-Free Teriyaki Chicken Casserole: Replace soy sauce with tamari or coconut aminos to make the dish gluten-free friendly.
• Low-Carb Rice Alternative Casserole: Substitute rice with cauliflower rice or zucchini noodles for a lower-carbohydrate version.
• Vegetarian Protein Swap Casserole: Replace chicken with firm tofu or tempeh, maintaining the same teriyaki sauce and vegetable components.
• Spicy Asian-Inspired Variation: Add red pepper flakes or sriracha sauce to the teriyaki mixture for an extra kick of heat and flavor complexity.

FAQs

• How do I know if the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F. The chicken should appear white throughout with no pink areas and easily shred with two forks.

• Can I use different vegetables in this casserole?

Absolutely! You can swap the vegetables with similar options like broccoli, bell peppers, carrots, or zucchini. Just ensure they are cut into similar-sized pieces for even cooking.

• Is this recipe gluten-free?

Not automatically. Use gluten-free soy sauce or tamari to make it gluten-free. Check that all ingredients, especially the corn starch, are certified gluten-free.

• What type of rice works best in this casserole?

White rice like long-grain or jasmine works perfectly. Brown rice can also be used, but might require slight adjustment in cooking time and liquid content.

Why You’ll Love Teriyaki Chicken Casserole

• Family-Friendly Flavor Explosion: Packed with tender chicken, colorful vegetables, and a sweet-savory teriyaki sauce, this dish appeals to both kids and adults, ensuring everyone at the table is happy.
• One-Pan Dish: Minimize cleanup with this all-in-one casserole that combines protein, veggies, and rice in a single baking dish, saving you time and effort after a long day.
• Versatile Comfort Food: Easily adaptable to different vegetables or protein preferences, this casserole works great for weeknight dinners, potlucks, or meal prep, offering flexibility for various occasions.

Teriyaki Chicken Casserole Recipe

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4.9 from 17 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Hearty Teriyaki Chicken Casserole delivers a delightful fusion of Japanese-inspired flavors in one comforting dish. Savory chicken, sweet teriyaki sauce, and tender vegetables combine for a satisfying meal that will transport dinner tables straight to culinary bliss.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 1 pound boneless skinless chicken breasts

Vegetables and Rice:

• 1 bag (12 ounces / 340 grams) stir-fry vegetables (broccoli, carrots, snow peas, etc.)
• 3 cups cooked brown or white rice

Sauce and Seasoning:

• 3/4 cup low-sodium soy sauce
• 1/2 cup water
• 1/4 cup brown sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon minced garlic
• 2 tablespoons cornstarch
• 2 tablespoons water

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Instructions

1. Prepare the oven by heating to 350° F and coating a 9×13-inch baking pan with non-stick spray.
2. Create the teriyaki sauce by combining soy sauce, water, brown sugar, ginger, and garlic in a saucepan. Bring the mixture to a boil over medium heat, then simmer uncovered for one minute.
3. In a separate small bowl, whisk corn starch with water until smooth. Pour this slurry into the boiling sauce, stirring continuously until the sauce thickens and becomes glossy.
4. Arrange chicken breasts in the prepared baking pan, surrounding them with mixed vegetables. Generously coat the chicken and vegetables with one cup of the teriyaki sauce.
5. Cover the pan with aluminum foil and bake for 30 minutes, or until the chicken reaches an internal temperature of 165 degrees F.
6. Remove the pan from the oven and carefully uncover. Using two forks, shred the chicken directly in the baking dish.
7. Incorporate cooked rice into the pan, mixing with the shredded chicken and vegetables. Pour most of the remaining sauce over the mixture, gently tossing to ensure even distribution.
8. Return the casserole to the oven and bake for an additional 10 minutes to heat through completely.
9. Let the casserole rest for 5 minutes after removing from the oven. Drizzle with reserved sauce before serving.

Notes

• Choose low-sodium soy sauce to control salt intake and create a healthier version of the dish.
• Fresh ginger and garlic provide more robust flavor compared to pre-minced or powdered alternatives.
• Use brown rice or quinoa for added nutrition and a wholesome grain base instead of white rice.
• For gluten-free requirements, select tamari sauce instead of traditional soy sauce and verify corn starch is certified gluten-free.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 6 g
• Sodium: 600 mg
• Fat: 7 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 65 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 70 mg