Teriyaki Chicken Casserole Quick And Easy

Teriyaki sauce is one of my favorite sauces on chicken. If you love teriyaki chicken try this Sheet Pan Teriyaki Chicken with Vegetables, Sweet Island Teriyaki Chicken or Slow Cooker Teriyaki Chicken.

Chicken Teriyaki Casserole

This easy and foolproof chicken teriyaki casserole is sure to please even the pickiest eaters. With its simple ingredients and straightforward instructions, it’s the perfect weeknight meal! The flavorful homemade teriyaki sauce is made with soy sauce, sugar, apple cider vinegar, ginger, and garlic, and it coats the chicken and vegetables in a delicious sticky glaze. The cooked white rice adds a hearty base to the dish, and the vegetable stir-fry mix provides a burst of color and nutrients. Whether you’re a busy parent in need of a weeknight dinner or just want something hearty and delicious, this chicken teriyaki casserole is a great option for a quick and easy meal that everyone will love. It’s so nice to have everything combined so you can just go ahead and dig in!

Ingredient List

Chicken teriyaki casserole is a burst of flavor that your family won’t be able to get enough of. The soy sauce and brown sugar give it a sweet and savory taste, while the apple cider vinegar adds a tangy zip. And let’s not forget all of the tasty mix-ins! This teriyaki chicken casserole recipe the perfect hearty dinner that will leave everyone satisfied. This recipe is Picky Eater Approved!

Soy Sauce: A classic ingredient to add a savory punch of flavor. I used low sodium soy sauce, but any kind you have on hand will work. Brown Sugar: Adds a little more sweetness and caramelized flavor to your teriyaki sauce. Apple Cider Vinegar: Gives the sauce a tanginess tastes so good when cooked all together with the other ingredients. Garlic Cloves: Because you can never go wrong with garlic, especially in Asian-inspired dishes! Ginger: Adds a touch of bright flavor to the sauce. Pepper: Just a pinch! Cornstarch: Helps to thicken the sauce. Water: Mixes with the cornstarch to form a slurry. Chicken Breasts: Easy to cook and shred. Rice: already cooked rice is best. Vegetable Stir Fry Mix: I like to buy the pre-packaged frozen blend.

How to Make Teriyaki Chicken and Rice Casserole

It only takes a few simple steps to put this delicious casserole together. Foolproof and no-fuss, so perfect for busy days!

Swap Out the Rice: Swap out white rice for brown rice if you wish! You can also use cauliflower rice for a keto-friendly version of this casserole. Fried rice is another option so you have extra vegetables and chunks of egg mixture in the casserole. Other Veggies: Switch out any frozen stir fry that you prefer or add your favorite veggies. Some of my favorites asparagus, broccoli, bok choy, edamame, water chestnuts, bamboo shoots, peas, or chopped bell peppers. Use Chicken Thighs: Chicken thighs can be used in place of the chicken breasts. They’re nice and juicy!

Making Ahead: This can be made up to 24 hours in advance. Just cover and store in the refrigerator until ready to bake. You may need to add an additional few minutes or let rest for a few minutes outside of the refrigerator before baking it. In the Refrigerator: Cover with plastic wrap or tin foil and store for 2-3 days. In the Freezer: Cover the pan tightly with foil and freeze for up to 1 month. Remove the casserole from the freezer and let it thaw in the refrigerator the day before baking. Warming Up: Because of the homemade teriyaki sauce in this casserole, it reheats really well and won’t dry out. To reheat leftovers, heat your oven to 350 degrees Fahrenheit and bake for 20-25 minutes or until it is warmed through..