All you need for this easy teriyaki chicken casserole is chicken, cooked rice, veggies, and teriyaki sauce for a quick, healthy, and flavorful meal any night of the week!
Any chicken recipe with teriyaki sauce is a favorite in my house! This slow cooker teriyaki chicken and baked teriyaki chicken bowl are a few others we love.
Table of Contents
Teriyaki Chicken and Rice Casserole
Asian-inspired recipes and comforting, easy casseroles aren’t usually two things you think of at the same time. However, if you’re looking for something as easy as Instant Pot Teriyaki chicken or new leftover rotisserie chicken recipes, this teriyaki chicken casserole is going to be a very pleasant surprise!
This 4-ingredient stir fry casserole is perfect for busy weeknights and when you want the flavors of a traditional stir fry without the extra effort!
Why You’ll Love This Recipe
- Customizable. Fried rice, white rice, brown rice, more veggies or a different sauce can all be adapted in this chicken teriyaki casserole.
- Effortless. Shortcuts like pre-cut stir fry veggies, leftover rice, and a bottle of sauce make this easy recipe even easier. Just dump and bake!
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Chicken: Boneless skinless chicken breasts. Toss them in whole, and once cooked, we’ll shred them.
- Vegetables: For convenience, I use pre-cut, fresh store-bought veggies that usually consist of broccoli, carrots, bell peppers, and snow peas.
- Teriyaki sauce: If I don’t have any homemade teriyaki sauce already made, I will use Trader Joe’s “soyaki” Panda Mandarin teriyaki sauce or Soy Vey Veri Teriyaki.
- Cooked rice: If you’ve got leftover rice, this is a great time to use it. Otherwise, whip up a quick pot of stovetop rice.
How to Make Teriyaki Chicken Casserole
Place the chicken breasts in the middle of the casserole dish and add the veggies along the sides. Spray everything with olive oil and season with salt and pepper.
Pour teriyaki sauce over the chicken, cover the entire pan with foil, and then bake for 25 minutes at 400ºF. Remove chicken from the pan and rest for 5 minutes.
Stir the veggies and put them back in the oven until fork tender. This should be about 10 minutes. Shred the chicken, and add it back to the baking dish along with the cooked rice. Drizzle extra sauce over everything and stir to combine.
Bake for another 5 minutes. To serve, dish it into serving bowls and drizzle a little extra teriyaki sauce on top. Sprinkle with sesame seeds and green onions, if desired.
Tips and Variations
- Sliced onion, bell pepper, mini corn, water chestnuts, sugar snap peas, edamame, and sliced mushrooms would fit in nicely if you want to add extra veggies.
- Swap the white rice for fried rice for extra flavor. We love using leftover fried rice, but you can also pick some up from Trader Joe’s.
More teriyaki recipes to try include teriyaki chicken wings, teriyaki burger and teriyaki meatballs!
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Teriyaki Chicken Casserole
Video
Ingredients
- 1 pound boneless, skinless chicken breasts
- 12 ounces pre-cut fresh stir-fry vegetables , see notes
- 1 cup teriyaki sauce , more for top
- 3 cups cooked rice
- olive oil spray
- salt and pepper
For serving: Sesame seeds, sliced green onions
Instructions
- Preheat the oven to 400ºF. Spray the bottom of a 9×13" pan with olive oil cooking spray.
- Place the chicken breasts in the middle of the pan. Add the vegetables along the sides. Spray the chicken and vegetables with olive oil. Then sprinkle salt and pepper over top of the chicken and vegetables.
- Pour 3/4-1 cup teriyaki sauce over chicken and cover pan with foil.
- Bake covered with foil for 25 minutes or until chicken is cooked through and no longer pink inside (165 degrees).
- Remove pan from oven and remove chicken and allow to rest 5 minutes. Stir vegetables and place back in oven for 10 minutes, or until fork tender.
- Shred chicken and then add back to the pan with the cooked rice. Drizzle an extra 1/4-1/2 cup sauce over top and gently stir to combine. Bake an additional 5 minutes.
- Dish into bowls and serve with extra teriyaki sauce and sprinkle with sesame seeds and sliced green onions if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
You can! It doesn’t hurt to thaw them first, but it’s not absolutely necessary. It’s just that when the ice melts, it may water down some of the teriyaki sauce.
Yes. Teriyaki chicken casserole can be used with shrimp, ground beef, ground turkey, diced ham, you name it. This kind of dish is great for tossing in leftovers! You’ll cook the vegetables first, and then add the rice and protein together.
Store leftover teriyaki chicken and rice casserole in an airtight container in the fridge for up to 3 days and because easy casserole recipes are almost always freezer-friendly, it can also be kept frozen for up to 2 months.
Categorized as: 5 Ingredients Or Less, Asian, Chicken, Dairy-Free, Dinner, Kid-Friendly, Meal Prep, Nut-Free, One Pot
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
So quick and easy and kids liked it too! I used egg noodles which was a bit messy :) but next time I will try rice. Thanks Jamielyn
So glad the family enjoyed it!
This was the most delicious weeknight dinner. My whole family loved it!
A quick and delicious dinner option, this is going into our menu for the school year for sure!
I love fast and easy for school nights, glad you found it helpful!
Love this all in one dinner! Easy, delicious and full of veggies, perfect!