Name: Teriyaki Chicken Casserole Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Asian
Ingredients: 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; 1 pound boneless skinless chicken breasts; 1 bag (12 ounces) refrigerated stir-fry vegetables (broccoli, carrots, snow peas, etc.), steamed; 3 cups cooked brown or white rice

Jump to Recipe· 4.7 from 7 reviews

If you’re hunting for a cozy, crowd-pleasing dinner that’s as simple to prepare as it is delicious, you’ve hit the jackpot with this Teriyaki Chicken Casserole Recipe. Trust me, this dish is fan-freaking-tastic—packed with tender chicken, crunchy veggies, and that irresistible sweet-savory teriyaki sauce. Whether you’re feeding the family or meal-prepping for the week, this casserole is a go-to you’ll want in your rotation.

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Why This Recipe Works

Balanced Flavors: The combination of soy sauce, brown sugar, ginger, and garlic hits just the right sweet and savory notes for comfort food perfection.
One-Dish Convenience: Everything cooks together in one casserole, saving you time on cleanup without sacrificing taste.
Versatile Ingredients: Using pre-steamed stir-fry veggies and cooked rice means this recipe is customizable with whatever you have on hand.
Tender Shredded Chicken: Baking the chicken submerged in sauce keeps it juicy and shreddable, which I love for easy eating.

Teriyaki Chicken Casserole, easy chicken casserole, healthy chicken bake, weeknight dinner ideas, savory casserole recipes - The image shows a close-up of a white dish filled with a colorful fried rice mix. The dish has multiple layers: the base layer is golden-brown cooked rice, mixed with small pieces of shredded light brown cooked chicken. Scattered throughout are bright green broccoli florets and snap peas, as well as vibrant orange baby carrots. The vegetables add texture and color contrast, while some parts of the rice have a glossy look from a dark soy sauce drizzled on top. A wooden spatula is partially buried in the mixture, lifting some of the rice and vegetables. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Teriyaki Chicken Casserole Recipe relies on simple pantry staples and fresh veggies that complement each other perfectly. Each ingredient plays a role in building layers of flavor and texture, while keeping prep quick and stress-free.

Teriyaki Chicken Casserole, easy chicken casserole, healthy chicken bake, weeknight dinner ideas, savory casserole recipes - Flat lay of a plump raw boneless skinless chicken breast, a handful of fresh stir-fry vegetables including bright green broccoli florets, thin orange carrot sticks, and crisp snow peas, a small mound of fluffy cooked white rice on a simple white ceramic plate, a small white bowl of dark soy sauce, a small white bowl of light brown granulated brown sugar, a small white bowl of clear water, a small white bowl containing pale yellow cornstarch powder, a small white bowl holding finely minced fresh garlic, a small white bowl with ground light brown ginger powder, and two whole uncracked brown eggs arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Low-Sodium Soy Sauce: Gives depth and umami while keeping the saltiness in check so the dish stays balanced.
Brown Sugar: Adds mellow sweetness that caramelizes lightly in the sauce for richness.
Ground Ginger: Brings warm, slightly spicy notes that brighten everything up.
Minced Garlic: Essential punch of flavor that blends beautifully with soy and ginger.
Cornstarch: Thickens the sauce so it clings to the chicken and veggies like a silky glaze.
Boneless Skinless Chicken Breasts: Lean, cook quickly, and shred easily after baking.
Refrigerated Stir-Fry Vegetables: Pre-steamed and ready to go – I love the mix of broccoli, carrots, and snow peas for color and crunch.
Cooked Rice: Acts as the hearty base for the casserole, soaking up all those teriyaki flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like making this Teriyaki Chicken Casserole Recipe my own by switching up the veggies or using jasmine rice for fragrance. Feel free to add extra heat with red pepper flakes or toss in mushrooms for earthiness—it’s a forgiving recipe that welcomes your tweaks.

Vegetable Swap: Once, I used fresh snap peas and bell peppers instead of a frozen stir-fry mix and loved the extra pop of freshness.
Protein Variation: Sometimes I substitute chicken thighs for added juiciness and tend to find it even more flavorful.
Gluten-Free Version: Replace soy sauce with tamari and corn starch with arrowroot powder for a safe swap.
Spicy Kick: Adding a drizzle of sriracha before serving instantly pumps up the heat without overpowering the flavors.

Step-by-Step: How I Make Teriyaki Chicken Casserole Recipe

Step 1: Whip Up the Teriyaki Sauce

Begin by combining soy sauce, water, brown sugar, ground ginger, and minced garlic in a small saucepan. Cover and bring it to a boil over medium heat. When it starts bubbling, remove the lid and let it cook for one minute. This concentrates the flavors without burning the sugar—keep an eye on it so it doesn’t scorch.

Step 2: Thicken the Sauce Just Right

While your sauce is boiling, mix cornstarch with water until smooth to create a slurry. Slowly stir it into the saucepan and cook, stirring constantly, until the sauce thickens to a glossy consistency. This step is crucial to getting that glaze-like texture that sticks to the chicken and veggies perfectly.

Step 3: Assemble the Casserole

Spray your 9×13-inch pan with non-stick spray, then place the chicken breasts in it. Scatter your steamed stir-fry vegetables evenly around the chicken. Pour about one cup of the teriyaki sauce over the top. Cover the pan tightly with foil and pop it in the oven preheated to 350°F.

Step 4: Bake and Shred with Love

Bake for 30 minutes, or until the chicken reaches 165°F internally. Once done, carefully remove the foil and shred the chicken right in the pan using two forks. This step transforms the casserole, making every bite tender and saucy.

Step 5: Mix Everything Together & Finish Baking

Add your cooked rice to the pan with the shredded chicken and veggies. Pour in most of the remaining teriyaki sauce, but save a little to drizzle on your plates later. Gently toss everything together so it’s well coated. Return to the oven for another 10 minutes to heat through and let flavors marry.

Step 6: Rest, Serve, and Enjoy!

Once finished, let the casserole rest for 5 minutes before serving. I always drizzle that reserved sauce over each portion for extra oomph. Grab a fork, dig in, and enjoy the comforting, sticky goodness!

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Tips from My Kitchen

Don’t Skip the Sauce Thickening: Without thickening, the sauce can be too runny and won’t coat everything well.
Use a Thermometer: To avoid overcooking, check that your chicken hits 165°F—juicy chicken is key!
Shred While Warm: Shredding the chicken right after baking makes the process so much easier.
Save Some Sauce: Drizzling remaining sauce on top when serving adds a fresh burst of flavor.

How to Serve Teriyaki Chicken Casserole Recipe

Teriyaki Chicken Casserole, easy chicken casserole, healthy chicken bake, weeknight dinner ideas, savory casserole recipes - The image shows a white bowl filled with a colorful stir-fry dish on a white marbled surface. The dish has three main layers: at the bottom, there is a layer of cooked rice with a light brown color and fluffy texture. The middle layer contains a mix of bright orange baby carrots, green snap peas, and small broccoli florets, giving the dish a fresh and vibrant look. The top layer is a light drizzle of dark brown sauce covering parts of the rice and vegetables, adding a shiny finish. The overall look is warm and inviting, with a mix of soft and crisp textures visible. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling toasted sesame seeds and freshly sliced green onions over the casserole before serving. Those little touches add crunch, subtle nuttiness, and brighten up the dish visually and flavor-wise. If you want a bit of heat, a few chili flakes go perfectly too.

Side Dishes

This casserole stands strong on its own, but if you want to round out the meal, try pairing it with a crisp Asian-style cucumber salad or some steamed edamame. For a heartier spread, simple miso soup adds warmth and comfort.

Creative Ways to Present

For special occasions, I like serving this casserole in individual ramekins topped with a fried egg or drizzled with extra teriyaki and a sprinkle of furikake seasoning. It feels elevated but stays completely homey and satisfying.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making for an even tastier lunch or dinner later in the week.

Freezing

This casserole freezes well, just portion it into freezer-safe containers. When I thaw it overnight in the fridge and gently reheat, the sauce stays velvety without breaking. Just avoid freezing the rice separately—it tends to get dry.

Reheating

To reheat, I pop leftovers in the oven at 325°F covered with foil, or microwave on medium power with a splash of water or broth to keep it moist. Stir halfway through for even warming—nobody wants dry chicken!

FAQs

Can I use chicken thighs instead of chicken breasts in this casserole?

Absolutely! Chicken thighs are a great substitute since they’re juicier and tend to stay tender during baking. Just make sure they reach the safe internal temperature of 165°F.
Is it necessary to steam the vegetables before adding them?

Yes, steaming the veggies beforehand ensures they’re tender but still crisp after baking. If you use raw vegetables in the casserole, they may not cook evenly or might release too much water during baking.
Can I make this casserole gluten-free?

Definitely! Swap regular soy sauce with tamari or a gluten-free soy sauce alternative. For thickening, use arrowroot powder instead of cornstarch to keep it gluten-free.
How can I store leftovers properly?

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in portioned containers and thaw overnight before reheating gently.
Can I prepare this casserole ahead of time?

You can assemble the casserole up to the baking step and refrigerate it for a day before cooking. Just be sure to bake it fully before shredding the chicken and mixing with rice.

Final Thoughts

This Teriyaki Chicken Casserole Recipe has become one of my absolute favorite weeknight meals because it’s straightforward, hearty, and always satisfies those “comfort food but still kinda healthy” cravings. I hope once you try it, it becomes your kitchen staple too—perfect for feeding hungry families, busy friends, or meal prepping ahead with zero fuss. So grab those ingredients, follow along, and enjoy the sticky-sweet goodness together!