Chicken Teriyaki Casserole

This chicken teriyaki casserole is perfect for a weeknight meal when you are thinking about takeout but would rather be in your sweatpants. This meal has layers of tender chicken, fluffy rice, and perfectly cooked vegetables all topped off with a sweet and savory sauce. It has every bit of the sticky flavor you love from your local Japanese restaurant.

I created this recipe when I realized I was spending way too much money getting food delivered for my family. This version gives you all the textures of stir fry without having to stand in front of a hot stove all night long. You can mix everything into a big casserole dish and then put it in the oven.

The best thing about this dinner is it is so easy to add any vegetables you have in your fridge. Your children will actually eat their vegetables, and won’t complain. Get your baking dish ready, because this will be a regular dinner.

Why You Will Love This Recipe

This recipe is a lifesaver on busy nights because you can use leftover rice and turn it into a whole new meal. It all bakes in one casserole dish so you don’t have to spend your entire night cleaning all the dishes from making dinner. The sweet and savory sauce cooks into the rice and creates sticky, crispy bits around the sides of the dish that taste amazing.

The reason I made this a regular dinner is it easily combines your protein, carbohydrates, and vegetables into one scoop. You have the tender chicken combined with bright veggies that are cooked, but still have a little bite to them, instead of turning to mush in the oven. It is a delicious, hearty meal that the whole family will enjoy and also reheats well for lunch the next day.

What You Need

For this savory takeout style bake, you will need cooked rice, diced chicken breasts, broccoli, carrots, and a bottle of teriyaki sauce.

Chicken Breasts

I use boneless, skinless chicken breasts because it is lean and cooks well with the sauce. I dice the chicken into small pieces so they cook evenly and do not dry out in the oven. If you’d like something a bit more tender and juicy, boneless skinless chicken thighs would work amazingly well here.

Broccoli Florets

I love fresh broccoli in this recipe because the florets act as perfect little sponges for the delicious teriyaki sauce. Just make sure to dice them small so they’re tender once the casserole comes out of the oven, no need to pre-boil them. You can use a bag of frozen broccoli florets if you are short on time, just make sure to defrost and drain before adding.

Teriyaki Sauce

To get that real authentic takeout taste, you want to use a good, thick, quality teriyaki sauce. This will also help ensure you don’t end up with a soggy bottom. I find using a thicker “glaze” sauce from the store works best. If you have a few extra minutes, making a simple sauce with soy sauce, brown sugar, garlic and ginger takes this to the next level.

How to Make Chicken Teriyaki Casserole

Get your favorite large baking dish and let’s get this sweet and savory dinner in the oven!

Prep the Dish

Preheat your oven to 375°F and lightly grease a large 9×13 baking dish. Add your cooked leftover white rice in an even layer.

Sear the Chicken

In a large skillet, add a splash of olive oil and add your diced chicken breasts. Sauté on medium-high for 5 minutes, until nicely browned on the outside but not cooked through.

Layer the Veggies

Transfer your chicken directly on top of the cooked rice in your baking dish. Add your broccoli and carrots cubes and distribute evenly throughout. Make sure there’s plenty of veggies in every scoop!

Sauce and Bake

Pour the teriyaki sauce over the top of the casserole. Use a spatula to mix the rice, meat and veggies together.

Cover the dish with aluminum foil and bake for 20 minutes so the veggies can steam and soften.

Caramelize the Top

Remove the foil and continue to bake for 10 minutes, completely uncovered. You want the savory sauce to get bubbly and sticky, creating beautiful caramelized edges along the sides.

My Top Recipe Tips

Day old chilled rice is your friend here. It’ll keep its texture once combined with the warm sauce. Freshly cooked rice will continue to break down the starches in the oven and create a mushy, pudding-like casserole. 

Don’t cut your veggies too large, or they’ll stay crunchy after the casserole finishes cooking. If you take that one extra minute to cut your carrots and broccoli down into small, bite-sized cubes or pieces, you will always get that perfect bite.

For anyone who wants a bit more crunch on their casserole, a sprinkle of toasted sesame seeds and sliced green onions before serving is a great option. You could also add some roughly chopped cashews or peanuts, which would give a delicious contrast to the fluffy rice.

Storage and Reheating

• Store: Any leftovers should be stored in an airtight container in the fridge for up to 4 days.
• Freeze: This casserole can be frozen after being baked. It should be tightly wrapped in heavy duty aluminum foil and stored in the freezer for up to 2 months.
• Reheat: Individual scoops can be heated in the microwave for 2 minutes, or the entire pan can be covered and placed in a 350°F oven until hot throughout.

Serving Suggestions

• Crispy frozen egg rolls, baked until golden brown.
• Edamame pods, lightly salted and served straight from the steamer.
• A quick, easy cucumber salad dressed with sweet rice vinegar.
• Steamed chicken dumplings served with a side of soy sauce.

Frequently Asked Questions

Can I use brown rice instead of white rice?

Yes! Brown rice will work just as well in this recipe. Not only will it give the dish a nuttier taste, it will also have a bit of a chewier texture once finished.

Can I add pineapple chunks to this casserole?

You certainly can! Just add a cup of drained pineapple chunks right before baking the casserole. The sweet and sour tropical flavor is great.