Description
Teriyaki Chicken Casserole is a savory, comforting one-dish meal featuring shredded chicken, cooked rice, vegetables, and a rich homemade teriyaki sauce, baked to bubbly perfection. This recipe balances sweet and savory flavors, making it ideal for family dinners or meal prepping with options for customization and dietary variations.
Ingredients
Scale
For the Chicken and Casserole:
- 2 large chicken breasts (about 1 lb), cooked and shredded (or use rotisserie chicken for convenience)
- 2 cups cooked rice (white, brown, or cauliflower rice for low-carb option)
- 1 cup frozen peas (or other veggies such as carrots, corn, bell peppers, broccoli, or zucchini)
- 1/2 cup chopped green onions
- 1 cup shredded cheddar cheese (optional for extra creamy texture)
- 1/2 cup grated Parmesan cheese (optional for flavor)
- 2 tbsp sesame seeds (optional, for garnish)
For the Teriyaki Sauce:
- 1/2 cup soy sauce (use tamari for gluten-free)
- 2 tbsp honey or maple syrup (or stevia/low-sugar sweetener for lighter version)
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp cornstarch (optional, for thickening)
- 1/4 cup water (for cornstarch slurry, optional)
Instructions
- Cook the chicken: If not pre-cooked, boil, grill, or pan-fry the chicken breasts until fully cooked. Then shred them finely using two forks or a stand mixer paddle attachment.
- Make the teriyaki sauce: In a small saucepan over medium heat, combine soy sauce, honey or maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir and bring to a gentle simmer. Mix cornstarch with water to make a slurry, then add it to the saucepan if a thicker sauce is desired. Continue stirring until the sauce thickens, about 3–5 minutes. Remove from heat and set aside.
- Prepare the casserole mixture: Preheat the oven to 375°F (190°C). In a large bowl, mix the shredded chicken, cooked rice, frozen peas or other chosen veggies, chopped green onions, and half of the cheddar and Parmesan cheeses if using. Pour the prepared teriyaki sauce over the mixture and stir well to coat everything evenly.
- Assemble the casserole: Lightly grease a 9×13-inch baking dish. Transfer the chicken and rice mixture into the dish, spreading it out evenly. Sprinkle the remaining cheddar and Parmesan cheeses on top if using.
- Bake the casserole: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake uncovered for an additional 10 minutes, or until the top is bubbly and golden brown.
- Garnish and serve: Remove the casserole from the oven and sprinkle sesame seeds over the top. Optionally garnish with additional chopped green onions. Serve hot and enjoy your comforting Teriyaki Chicken Casserole!
Notes
- For a lower-carb meal, substitute cauliflower rice for traditional rice.
- Add other vegetables like bell peppers, broccoli, or zucchini to increase nutrition and flavor variety.
- For an even creamier dish, mix in cream cheese or sour cream with the chicken mixture before baking.
- Add a spicy kick by including sriracha or red pepper flakes in the teriyaki sauce.
- Use tamari sauce if gluten-free is required.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
