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Teriyaki Chicken Casserole

Teriyaki Chicken Casserole: a crowd-pleasing, EASY all-in-one meal with juicy chicken, crisp veggies, rice, and an addictive homemade teriyaki sauce.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 4 to 6 servings
Calories: 288 kcal
Course: Main Course
Cuisine: Chinese , American

Ingredients

For the chicken casserole:
  • 3 cups cooked brown rice about a heaping 3/4 cup uncooked brown rice—see recipe notes below
  • 1 pound boneless skinless chicken breast, trimmed of excess fat (about 2 small/medium breasts)
  • 32 ounces frozen mixed stir-fry vegetables
  • 1 cup shelled edamame or additional mixed vegetables, thawed if frozen
  • green onions optional for serving
For the teriyaki sauce:
  • ¾ cup low-sodium soy sauce
  • ½ cup water
  • 3 tablespoons rice vinegar
  • 3 tablespoons honey
  • 3 tablespoons brown sugar
  • 1 clove garlic minced
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons cornstarch

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Lightly coat a 9x13-inch (3-quart) casserole dish with cooking spray. If necessary, cook the brown rice.
  2. In a small saucepan over medium heat, combine the soy sauce, 1/2 cup water, rice vinegar, honey, brown sugar, garlic, and ginger. Cover and bring to a boil. Once boiling, remove the lid and cook for 1 minute, stirring constantly. While you wait for the sauce to boil, whisk the cornstarch and 2 tablespoons of water together in a small bowl to create a slurry. Once the sauce is boiling, add the slurry, then stir to combine. Cook for 1 additional minute, until the sauce begins to thicken. Remove from heat.
  3. Arrange the chicken breasts in a single layer in the prepared casserole dish. Pour 1 cup of the sauce over the top, then bake the chicken for 30 to 35 minutes, until cooked through. Remove the dish from the oven and shred the chicken in the dish with two forks.
  4. While the chicken cooks, steam the vegetables according to package instructions. Add the vegetables, brown rice, and edamame to the dish with the shredded chicken. Add all but 1/4 cup of the remaining sauce. Stir together, then return to the oven and bake until heated through, about 15 minutes. Remove from the oven, drizzle with reserved sauce, and sprinkle with green onions. Enjoy warm.

Notes

  • 1 cup of uncooked long grain brown rice yields 3 1/2 to 4 cups cooked. Thus, if you cook 1 full cup of rice, you will have a little extra leftover, which you can save for a different recipe or go ahead and mix into the casserole anyway—just know that the proportions of rice to chicken/veggies/sauce and nutrition info will be different. If using white rice, 1 cup uncooked long grain white yields about 3 cups cooked.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Let thaw overnight in the refrigerator.
  • If reheating in the microwave, I recommend topping your serving with a small splash of water or chicken stock to keep it from drying out.

Nutrition Information

Serving 1(of 6) about 2 cups Calories 288kcal (14%) Carbohydrates 53g (18%) Fat 2g (3%) Cholesterol 5mg (2%) Sodium 1124mg (47%) Fiber 3g (12%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 288

% Daily Value*

Serving 1(of 6) about 2 cups
Calories 288kcal 14%
Carbohydrates 53g 18%
Fat 2g 3%
Cholesterol 5mg 2%
Sodium 1124mg 47%
Fiber 3g 12%

* Percent Daily Values are based on a 2,000 calorie diet.