Teriyaki Chicken Casserole

There’s something deeply satisfying about a dish that brings the flavors of your favorite Japanese restaurant straight into your own kitchen. This Teriyaki Chicken Casserole is a crowd-pleaser that balances savory, sweet, and umami in every bite. Tender, shredded chicken and fluffy rice are married with crisp broccoli, vibrant bell pepper, and sweet carrot slices. All of these wonderful textures and colors are lovingly blanketed in a homemade teriyaki sauce that you whisk together in minutes. Whether you’re feeding a busy family on a weeknight or hosting friends for a casual dinner, this casserole is about to become your new secret weapon.

The magic lies in how effortlessly this recipe comes together—ideal for the beginner cook who wants big flavors without complicated steps. In just 20 minutes of prep and a quick 30 minutes in the oven, you’ll be savoring a satisfying meal that clocks in around 450 calories per serving. Feel free to swap white rice for brown, add extra veggies, or even turn it vegetarian with tofu. With its comforting aroma and balanced nutrition, this Teriyaki Chicken Casserole has become a go-to dish for anyone craving a taste of Asian cuisine at home. Grab your apron and let’s dig in!

KEY INGREDIENTS IN TERIYAKI CHICKEN CASSEROLE

Before we dive into the step-by-step process, let’s take a closer look at the ingredients that make this casserole such a delight. Each component brings its own personality—whether it’s a hint of sweetness, a pop of color, or a satisfying crunch. Gathering everything ahead of time ensures a smooth cooking flow and keeps you in control of every flavor note.

• Cooked Rice

Acts as the sturdy base of the casserole, soaking up the rich teriyaki sauce while providing a comforting, fluffy texture.

• Broccoli Florets

Steamed to tender-crisp perfection, these florets add vibrant color and a nutritional punch, balancing out the dish with fresh green goodness.

• Shredded Chicken Breast

The primary source of protein, shredded chicken soaks up sauce beautifully and ensures every bite is hearty and filling.

• Red Bell Pepper

Chopped peppers introduce a sweet crunch and lively red hue, elevating both the visual appeal and flavor complexity.

• Carrots

Thinly sliced for a tender bite, carrots infuse the casserole with natural sweetness and a subtle earthiness.

• Soy Sauce

Provides the quintessential salty, umami backbone of the teriyaki sauce, giving depth and savory complexity.

• Water

Helps to balance the concentration of the sauce, ensuring it’s the perfect consistency for coating all ingredients.

• Brown Sugar

Offers rich, molasses-like sweetness that caramelizes slightly in the sauce, creating those irresistible sweet notes.

• Honey

Adds a sticky, natural sweetness and glossy finish, rounding out the sauce’s flavor profile.

• Rice Vinegar

Brings a gentle acidity that brightens the sauce and prevents it from tasting too heavy.

• Garlic

Minced garlic lends a sharp, aromatic undertone, deepening the overall savoriness.

• Ginger

Freshly grated ginger introduces a warm, spicy kick that complements the mellow sweetness.

• Cornstarch

Acts as a thickening agent, transforming the liquid mixture into a luscious, clingy sauce.

• Cold Water

Combined with cornstarch to form a slurry, it ensures there are no lumps when the sauce thickens.

• Sesame Seeds (Optional)

Toasted and sprinkled on top for a nutty crunch and authentic finishing touch.

• Green Onions (Optional)

Chopped and scattered over the finished casserole for a fresh, oniony bite and vibrant color contrast.

HOW TO MAKE TERIYAKI CHICKEN CASSEROY

Let’s bring all these fantastic ingredients together by following a simple, foolproof process. From warming the sauce to baking the final dish, each step is designed to be straightforward, so that anyone—yes, even a beginner—can achieve perfect results every time.

1. Preheat your oven to 350°F (175°C) to ensure it’s ready by the time your casserole is assembled.

2. Prepare and measure all ingredients in advance; having everything at hand makes the cooking process seamless and stress-free.

3. In a medium saucepan set over medium heat, combine soy sauce, water, brown sugar, honey, rice vinegar, garlic, and ginger. Stir continuously until the sugar dissolves and the liquid starts to simmer gently.

4. In a small bowl, mix the cornstarch with cold water until you have a smooth slurry. Slowly whisk this mixture into the simmering sauce to avoid lumps.

5. Stir constantly as the sauce heats; watch it thicken into a glossy glaze. Once it reaches the desired consistency, remove from heat and set aside.

6. In a large mixing bowl, combine cooked rice, shredded chicken, steamed broccoli, chopped bell pepper, and sliced carrots, ensuring even distribution of each component.

7. Pour the prepared teriyaki sauce over the mixture, then toss gently with a spatula or spoon until every piece is well-coated.

8. Transfer the saucy rice and chicken blend into a greased 9×13-inch baking dish, spreading it out evenly so it bakes uniformly.

9. Cover with foil and bake in the preheated oven for 25–30 minutes, allowing the flavors to meld and the casserole to heat through.

10. Carefully remove the dish from the oven, uncover, and let it rest for a few minutes.

11. Garnish with sesame seeds and chopped green onions, if desired, then serve hot and enjoy your savory, comforting Teriyaki Chicken Casserole!

SERVING SUGGESTIONS FOR TERIYAKI CHICKEN CASSEROLE

Once your casserole emerges from the oven, steaming and bubbling with that gorgeous teriyaki sheen, you might wonder how to elevate each plate even further. Serving is more than just scooping—it's about balancing textures, colors, and complementary flavors to create a truly memorable meal. Whether you’re plating for family, guests, or a solo indulgence, these tips will help you present your casserole at its absolute best.

• Serve with a side of fresh cucumber salad tossed in a light rice vinegar dressing. The crisp, cool crunch and subtle tang cut through the richness of the casserole, adding a refreshing contrast.
• Accompany each serving with pickled ginger slices on the side. Their zesty, slightly sweet bite acts as a palate cleanser between mouthfuls, enhancing every layer of flavor.
• Garnish your portions with a drizzle of spicy mayo (mayo mixed with sriracha). The creamy heat introduces an exciting dimension of spice and creaminess that pairs beautifully with the teriyaki glaze.
• Present the casserole on a bed of baby spinach leaves, topped with extra sesame seeds. The vibrant green leaves add visual appeal and a nutritional boost, creating an elegant, restaurant-style plate.

HOW TO STORE TERIYAKI CHICKEN CASSEROLE

Casseroles are one of the best make-ahead meals, and this Teriyaki Chicken Casserole is no exception. Proper storage will keep flavors bright, textures appealing, and will save you precious time on busy days. Whether you plan to refrigerate for a few days or freeze for longer preservation, following these simple methods will ensure your next reheated serving is just as delicious as the first.

• Refrigeration: Allow the casserole to cool completely, then transfer it to an airtight container. Store in the fridge for up to 3 days. Reheat single portions in the microwave or oven until warmed through.
• Freezing: Portion the cooled casserole into freezer-safe containers or heavy-duty resealable bags. Lay bags flat in the freezer for even space usage. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating.
• Make-ahead Assembly: Combine all ingredients (except garnishes) in your baking dish, cover tightly with foil, and refrigerate for up to 2 days. When ready to bake, remove from fridge, let sit while the oven preheats, then proceed with baking instructions.
• Reheating Tips: To maintain moisture, sprinkle a few teaspoons of water over the surface before covering and heating. Warm in a 325°F oven, covered, until piping hot, or microwave on medium power, stirring halfway through.

CONCLUSION

This Teriyaki Chicken Casserole brings together tender shredded chicken, crisp veggies, and perfectly cooked rice, all wrapped in a glossy, homemade sauce that sings with sweet, salty, and tangy notes. From the easy prep steps—just 20 minutes worth of chopping and mixing—to a 30-minute bake, this dish is a testament to how simple, beginner-friendly recipes can deliver vibrant, restaurant-quality flavors right at home. Whether you choose white or brown rice, toss in extra vegetables, or swap chicken for tofu, this adaptable casserole adjusts beautifully to your tastes and pantry supplies. Don’t forget that this recipe sits at around 450 calories per serving and makes for a satisfying lunch or dinner. Feel free to print out these instructions and save them for a rainy day—your future self will thank you when you need a no-fuss, crowd-pleasing meal in under an hour.

I hope you enjoy creating this comforting, flavor-packed casserole as much as I do. If you decide to give it a try, you can find a FAQ below to answer any lingering questions about substitutions, timing, and techniques. Your feedback is invaluable—please share any comments, questions, or stories in the section below. Whether you need help troubleshooting your sauce consistency or want ideas for additional sides, I’m here to help. Happy cooking!

Print Recipe

Teriyaki Chicken Casserole

Author: Daniel Carter Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 30 mins Rest Time 5 mins Total Time 55 mins

Calories: 450

Description

This Teriyaki Chicken Casserole is a delightful medley of tender chicken, vibrant veggies, and savory rice, all enveloped in a luscious homemade teriyaki sauce. It's a comforting dish that's sure to impress!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups cooked rice (white or brown)

• 2 cups broccoli florets, steamed

• 2 cups cooked, shredded chicken breast

• 1 red bell pepper, chopped

• 1 cup carrots, thinly sliced

• ¹⁄₄ cup soy sauce

• ¹⁄₄ cup water

• 2 tablespoons brown sugar

• 1 tablespoon honey

• 1 tablespoon rice vinegar

• 1 clove garlic, minced

• 1 teaspoon grated ginger

• 1 tablespoon cornstarch

• 2 tablespoons cold water

• 2 tablespoons sesame seeds (optional)

• ¹⁄₄ cup chopped green onions (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Prepare and measure all ingredients to ensure a smooth cooking process.
3. In a medium saucepan over medium heat, combine soy sauce, 1/4 cup water, brown sugar, honey, rice vinegar, garlic, and ginger. Stir well and bring to a simmer.
4. In a small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth. Add this mixture to the saucepan.
5. Stir constantly until the sauce thickens, then remove from heat and set aside.
6. In a large mixing bowl, combine cooked rice, shredded chicken, steamed broccoli, chopped bell pepper, and sliced carrots.
7. Pour the prepared teriyaki sauce over the mixture and toss gently until everything is well-coated.
8. Transfer the mixture to a greased 9x13-inch baking dish and spread evenly.
9. Cover with foil and bake in the preheated oven for 25-30 minutes, or until heated through.
10. Remove the dish from the oven, uncover, and garnish with sesame seeds and green onions, if desired.
11. Serve hot and enjoy your Teriyaki Chicken Casserole!

Note

• Consider using low-sodium soy sauce if you want to reduce the saltiness.
• Feel free to add more vegetables of your choice, like snow peas or baby corn, for extra flavor and nutrition.
• This casserole can be made ahead of time and refrigerated for up to 2 days before baking.
• Substitute the chicken with tofu for a vegetarian version of this dish.
• Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.

Keywords: teriyaki chicken, casserole, easy dinner, Asian cuisine, weeknight meals, healthy recipes