Teriyaki Chicken and Rice Casserole Recipe

If you’re looking for a hearty, flavorful dish that combines the sweet and savory goodness of teriyaki with the comforting warmth of a casserole, this Teriyaki Chicken and Rice Casserole is a perfect choice. This recipe is a one-dish wonder, combining tender chicken, fluffy rice, vibrant vegetables, and a luscious homemade teriyaki sauce. It’s ideal for busy weeknights, meal prep, or family dinners, and it offers the added bonus of easy cleanup.

Step-by-Step Instructions

Step 1: Prepare the Teriyaki Sauce

1. Mix the Base Ingredients:
   In a saucepan, combine soy sauce, honey, rice vinegar, and sesame oil. Stir to mix evenly.
2. Add Garlic and Ginger:
   Stir in minced garlic and grated ginger for that classic teriyaki flavor.
3. Thicken the Sauce:
   In a small bowl, whisk together cornstarch and water to form a slurry. Add this mixture to the saucepan, stirring constantly. Cook over medium heat until the sauce thickens, about 3–5 minutes. Remove from heat and set aside.

Step 2: Pre-Cook the Rice and Vegetables

1. Cook the Rice:
   Rinse the uncooked rice under cold water until the water runs clear. In a large pot, cook the rice with chicken broth according to package instructions, reducing the liquid slightly since the casserole will bake further.
2. Sauté the Vegetables:
   Heat olive oil in a skillet over medium heat. Add the mixed vegetables and sauté for 3–4 minutes until they begin to soften. Season with a pinch of salt and pepper. If using pineapple chunks, toss them in for the last minute of cooking.

Step 3: Assemble the Casserole

1. Layer the Ingredients:
   Preheat your oven to 375°F (190°C). In a greased 9×13-inch baking dish, layer the cooked rice at the bottom. Spread the sautéed vegetables evenly over the rice.
2. Add the Chicken:
   Distribute the cooked, shredded chicken on top of the vegetable layer.
3. Pour the Sauce:
   Drizzle the homemade teriyaki sauce generously over the casserole, ensuring it seeps through all layers.
4. Mix Lightly (Optional):
   For an evenly distributed flavor, gently mix the layers together in the baking dish.

Step 4: Bake the Casserole

1. Cover and Bake:
   Cover the casserole dish with aluminum foil to prevent the top from drying out. Bake for 20 minutes.
2. Add Toppings:
   If desired, remove the foil, sprinkle shredded cheese on top, and bake uncovered for an additional 10–15 minutes until the cheese is melted and bubbly.
3. Finish with Garnish:
   Once out of the oven, sprinkle sesame seeds and sliced green onions on top for added flavor and texture.

Serving Suggestions

This casserole is a complete meal on its own, but it pairs beautifully with:

• A crisp side salad with Asian-inspired dressing.
• Steamed green beans or asparagus.
• Extra teriyaki sauce for drizzling.

Tips for Success

1. Customize the Vegetables:
   Use your favorite fresh or frozen vegetables. Peppers, snap peas, and mushrooms work well.
2. Don’t Overcook the Rice:
   Slightly undercook the rice to prevent it from becoming mushy during baking.
3. Make It Ahead:
   Assemble the casserole a day in advance and store it in the refrigerator. Bake when ready to serve.
4. Add Some Heat:
   For a spicy kick, add red pepper flakes or a drizzle of sriracha to the sauce.
5. Double the Sauce:
   If you’re a sauce lover, consider doubling the teriyaki sauce recipe for extra flavor.

Variations

1. Swap the Protein:
   Use diced shrimp, beef, or tofu instead of chicken.
2. Add Crunch:
   Top with crushed cashews, peanuts, or crispy wonton strips.
3. Low-Carb Version:
   Substitute cauliflower rice for regular rice.
4. Gluten-Free Option:
   Use tamari instead of soy sauce.

Why This Recipe is a Winner

• Easy to Prepare: Minimal prep work for a hearty, satisfying meal.
• Family-Friendly: A flavor profile that pleases kids and adults alike.
• Customizable: Adapt the ingredients to suit your preferences or dietary needs.
• Great for Meal Prep: Perfect for making ahead and enjoying throughout the week.

Conclusion

This Teriyaki Chicken and Rice Casserole combines everything you love about classic comfort food with a flavorful twist. Whether you’re feeding a crowd or looking for a meal that will provide leftovers for days, this recipe is a guaranteed success. The balance of sweet, savory, and umami flavors in the homemade teriyaki sauce, combined with tender chicken and fluffy rice, makes it a dish you’ll return to again and again.

Yield: 4

Teriyaki Chicken and Rice Casserole Recipe

Print

If you’re looking for a hearty, flavorful dish that combines the sweet and savory goodness of teriyaki with the comforting warmth of a casserole, this Teriyaki Chicken and Rice Casserole is a perfect choice. This recipe is a one-dish wonder, combining tender chicken, fluffy rice, vibrant vegetables, and a luscious homemade teriyaki sauce. It’s ideal for busy weeknights, meal prep, or family dinners, and it offers the added bonus of easy cleanup.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• For the Casserole:
• 1½ cups uncooked long-grain rice (jasmine or basmati works well)
• 3 cups chicken broth
• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 1½ cups frozen mixed vegetables (peas, carrots, corn, etc.)
• ½ cup pineapple chunks (optional, for a sweet twist)
• 1½ cups shredded mozzarella or cheddar cheese
• For the Teriyaki Sauce:
• ½ cup soy sauce (low-sodium recommended)
• ¼ cup honey or brown sugar
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp minced garlic
• 1 tsp minced ginger
• For Garnish:
• Sesame seeds
• Sliced green onions

Instructions

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish.
   
2. Cook the Rice:
   Rinse the rice thoroughly under cold water. In a medium saucepan, bring chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let rest.
   
3. Prepare the Teriyaki Sauce:
   In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
   In a small bowl, mix cornstarch and water to create a slurry. Gradually whisk the slurry into the sauce and cook until thickened, about 2-3 minutes. Remove from heat.
   
4. Assemble the Casserole:
   In a large mixing bowl, combine cooked rice, shredded chicken, mixed vegetables, pineapple chunks (if using), and half of the teriyaki sauce. Mix well.
   Transfer the mixture to the prepared casserole dish.
   
5. Add Cheese and Bake:
   Sprinkle shredded cheese evenly over the top. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
   
6. Serve:
   Drizzle the remaining teriyaki sauce over the casserole before serving. Garnish with sesame seeds and sliced green onions.

Notes

Protein Options: Swap the chicken for cooked shrimp, turkey, or tofu for variety.

Make Ahead: Assemble the casserole up to a day in advance and refrigerate. Bake when ready to serve.

Low-Carb Option: Substitute the rice with cauliflower rice and reduce the cooking time.