Teriyaki Chicken Casserole

All you need for this teriyaki chicken casserole is chicken, cooked rice, veggies, and teriyaki sauce for a quick, healthy, and flavorful meal any night of the week!

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings:

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 9x13" 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

Teriyaki sauce: I prefer Trader Joe’s “soyaki” , Panda mandarin teriyaki sauce or Soy Vey Veri Teriyaki. You can also use my homemade teriyaki sauce.

Veggies: Feel free to add in extra veggies such as sliced onion, bell pepper and sliced mushrooms. You can also steam the vegetables and add it in with rice.

Rice: If we ever had leftover fried rice, we love using that too (or you can buy it from Trader Joe's).

Storage: Store in a covered container in the refrigerator up to 3 days.

Nutrition