Teriyaki Chicken Casserole

There’s something so comforting about a casserole—it’s the kind of dish that warms not only the belly but also the soul. This Teriyaki Chicken Casserole is a perfect example of that comfort, blending the savory-sweet flavors of homemade teriyaki sauce with tender chicken, fresh vegetables, and fluffy rice. It’s quick enough for weeknight dinners yet delicious enough to serve for gatherings.

Imagine walking into the kitchen to the aroma of soy, garlic, and ginger bubbling together in a glossy sauce that coats juicy bites of chicken. Add in bright broccoli florets, sweet red peppers, and nutty sesame seeds, and you have a meal that’s as visually beautiful as it is satisfying. This casserole is hearty, healthy, and perfect for feeding a family or meal-prepping for the week.

Ingredients

• 2 cups cooked brown or white rice
• 2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 3 cups broccoli florets
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• ½ cup low-sodium soy sauce
• ¼ cup brown sugar
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tsp cornstarch + 2 tbsp water (slurry)
• 2 tbsp sesame seeds
• 3 green onions, sliced (for garnish)
• Olive oil for cooking

Instructions

1. Cook the rice ahead of time and set aside. This will be the base of your casserole.
2. Prepare the sauce: In a saucepan, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat. Stir in cornstarch slurry to thicken, then remove from heat.
3. Cook the chicken: In a large skillet, heat a drizzle of olive oil. Add chicken pieces and cook until golden and cooked through. Remove and set aside.
4. Sauté vegetables: In the same skillet, add onion, bell pepper, and broccoli. Cook until just tender, about 4–5 minutes.
5. Combine everything: In a greased 9×13 baking dish, layer cooked rice, chicken, and vegetables. Pour teriyaki sauce over the top and toss gently to coat.
6. Bake at 350°F (175°C) for 15–20 minutes until hot and bubbly.
7. Garnish & serve: Sprinkle with sesame seeds and green onions. Serve warm and enjoy!

This dish is not only wholesome but also flexible. You can swap in cauliflower rice for a lighter option, or add carrots, snap peas, or mushrooms for more veggie variety. Leftovers store beautifully in the fridge for up to 4 days, making it perfect for busy families.

Teriyaki Chicken Casserole

A hearty and flavorful casserole with tender chicken, fresh broccoli, and rice all tossed in a homemade teriyaki sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Asian-Inspired, Comfort Food

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked rice brown or white
• 2 lbs boneless chicken breast cut into bite-sized pieces
• 3 cups broccoli florets
• 1 red bell pepper diced
• 1 onion diced
• 2 cloves garlic minced
• 1 tsp ginger fresh grated
• 0.5 cup low-sodium soy sauce
• 0.25 cup brown sugar
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tsp cornstarch mixed with water to make slurry
• 2 tbsp sesame seeds for garnish
• 3 green onions sliced, for garnish

Equipment

• Baking dish (9×13)
• Large skillet
• Saucepan
• Mixing spoon

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
2. Cook rice according to package instructions and set aside.
3. In a saucepan, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer until slightly thickened. Stir in cornstarch slurry to thicken further, then remove from heat.
4. In a skillet, heat oil and cook chicken pieces until golden and cooked through. Remove and set aside.
5. In the same skillet, sauté onion, bell pepper, and broccoli until slightly tender.
6. In the prepared dish, combine rice, chicken, and vegetables. Pour teriyaki sauce over and toss gently to coat.
7. Bake for 15–20 minutes until heated through. Garnish with sesame seeds and green onions before serving.

Notes

For a lighter option, use cauliflower rice. This casserole can also be frozen before baking for up to 3 months.