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Teriyaki Chicken Casserole

Last Updated on March 25, 2024 by Kimberly Stroh

Does your family spend too much on takeout during the weekdays? Instead of calling in another takeout order, try this Teriyaki Chicken Casserole. Chicken breasts, stir-fried vegetables, rice, and a teriyaki sauce make it a dinner your family will love.

This Teriyaki Chicken Casserole has chicken breasts, rice and stir-fried vegetables in a rich teriyaki glaze.

Teriyaki Chicken Casserole Recipe

Don’t be intimated to make Asian inspired cuisine. It’s not as hard as one might think. The sauce brings everything together. It’s an important step in the recipe, and the first one. Constantly stir over the sauce as it thickens. The cornstarch helps it to thicken and it becomes translucent.

It really brings together the rice and vegetables, while adding flavor to the chicken. Our whole family enjoys this dish and the kids really go through the rice quickly. I think that’s their favorite part! Once the sauce is made, the rest of the recipe is pretty basic – just dumping and baking.

Ingredients Needed

  • Soy Sauce: either light soy sauce or regular works well
  • Brown Sugar: light or dark works
  • Ground Ginger: use dried ground ginger
  • Cornstarch: this acts as a thickener for the sauce
  • Water
  • Boneless Skinless Chicken Breasts
  • Frozen Stir Fry Vegetables
  • Cooked White Rice: cook the rice over the stovetop, use minute rice in the microwave or a steamer
  • Optional Garnish: Scallions
Teriyaki Chicken Casserole Ingredients

What To Serve With Teriyaki Chicken Casserole

I always think of this casserole as a full meal, but you can certainly add some side and keep to the Asian theme. Making some Spicy Garlic Edamame is delicious or a green salad with a homemade ginger dressing is perfect if you want to add some greens.

If you’re looking for a dessert to make with the casserole, try my Chinese Almond Cookies. They’re slightly sweet but not overpowering. They have a little crunch to them and the cookies are a nice touch to make it a complete family dinner night.

How To Store Leftovers

Once the casserole has cooled, transfer leftovers to an airtight food storage container or cover the casserole dish with plastic wrap. Keep the leftovers refrigerated. For the best freshness, enjoy the casserole within 3-4 days of making it. Toss any leftovers after that.

This is a casserole that I prefer not to freeze. The rice texture is never the same once you freeze it and thaw it. However, you can freeze the chicken and make fresh rice to serve with the chicken. Add more sauce as well.

Teriyaki Chicken Casserole Recipe
This Teriyaki Chicken Casserole Recipe is a family favorite!

How To Easily Shred Chicken

There are several ways you can easily shred the chicken. The two forks method is great for boneless skinless types of chicken and it keeps things a little cleaner. A hand mixer is another great way to shred boneless skinless chicken breasts. You’ll have to transfer the breasts from the casserole to a small bowl and use the hand mixer.

Step-by-Step Directions To Make Teriyaki Chicken Casserole

Preheat oven to 350° and spray a 9×13 baking dish with non stick cooking spray. In a medium sized saucepan add the soy sauce, 1/2 cup water, brown sugar, ground ginger and garlic and stir over medium heat. Bring to a boil and let boil for 1 more minute. Stirring almost constantly.

Stir together in a small bowl the cornstarch and 2 tbsp of water. Once the sauce is boiling add the mixture to the sauce and stir. Cook until it becomes thick and then remove from heat.

making the sauce for the teriyaki chicken casserole

Place the chicken breasts in the middle of the baking dish. Add the frozen vegetables all around the chicken breast. Pour about half the sauce all over top of the chicken and vegetables.

Chicken breasts and vegetables together in casserole dish

Cover with tin foil and place in the oven, cook for 30-45 minutes, until the chicken is cooked through. 

Cooked chicken breasts in teriyaki sauce

Once it’s done cooking, shred the chicken while it’s in the baking dish, add the cooked rice and the remaining sauce and stir until everything is mixed together. Serve and enjoy! You can top with chopped scallions if you’d like.

Shredded chicken with the rice
Yield: 4 Servings

Teriyaki Chicken Casserole

Teriyaki Chicken Casserole Recipe

This Teriyaki Chicken Casserole is a well-balanced Asian-inspired dish made with chicken breasts, stir-fried vegetables, and rice.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 3/4 cup low sodium soy sauce
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/2 tsp ground ginger
  • 1/2 tsp minced garlic
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1 pound boneless skinless chicken breast
  • 1 12 oz bag of frozen stir fry vegetables
  • 2 cups of cooked white rice
  • Optional Garnish: Scallions

Instructions

    1. Preheat the oven to 350° and spray a 9x13 baking dish with nonstick cooking spray. In a medium-sized saucepan, add the soy sauce, 1/2 cup water, brown sugar, ground ginger, and garlic, and stir over medium heat. Bring to a boil and let boil for 1 more minute, stirring almost constantly.
    2. In a small bowl, stir together the cornstarch and 2 tbsp of water. Once the sauce is boiling, add the mixture to the sauce and stir. Cook until it becomes thick, and then remove from heat.
    3. Place the chicken breasts in the middle of the baking dish. Add the frozen vegetables all around the chicken breast. Pour about half the sauce over the chicken and vegetables. Cover with tin foil and place in the oven. Cook for 30-45 minutes, until the chicken is cooked through.
    4. Once it’s done cooking, shred the chicken while it’s in the baking dish, add the cooked rice and the remaining sauce, and stir until everything is mixed together. Serve and enjoy! You can top it with chopped scallions if you’d like.

Notes

  • Store in a airtight container for 2-3 days in the fridge.
  • The vegetables don’t have to be frozen.
  • If the sauce gets too thick you can add about 2 tbsps of water and stir.
  • Make sure to cook the rice before hand! If the rice is cold when you put it in the baking dish you can place back in the oven for 10 minutes to heat up.

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 439Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 96mgSodium: 2139mgCarbohydrates: 46gFiber: 3gSugar: 13gProtein: 44g

**Nutrition is calculated by a third party. Actual values may vary.

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