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.
