Name: Teriyaki Chicken Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 1/2 cup low-sodium soy sauce (or tamari for gluten-free); 1/4 cup water; 1/4 cup brown sugar or honey; 1 tablespoon cornstarch; 2 tablespoons rice vinegar or apple cider vinegar; 1 tablespoon sesame oil; 1 teaspoon minced garlic; 1 teaspoon minced ginger; 2 cups cooked chicken breast or thighs, shredded or chopped; 3 cups cooked rice (white or brown); 1 1/2 cups broccoli florets (steamed or lightly sautéed); 1 cup shredded carrots; 1/2 cup diced red bell pepper (optional); 2 green onions, chopped (for garnish); 1 tablespoon sesame seeds (for garnish, optional)

Why You’ll Love This Recipe

I love how balanced and comforting this casserole is. It gives me that classic teriyaki flavor I crave, but in a cozy, baked form that feels like comfort food. Plus, it’s loaded with vegetables, which makes it a complete meal in one pan. The leftovers are just as good the next day, and the whole family always goes back for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Casserole

Cooked chicken breast or thighs, shredded or chopped
Cooked white or brown rice
Broccoli florets
Shredded carrots
Peas or edamame (optional)
Green onions, chopped (optional for garnish)

For The Teriyaki Sauce

Soy sauce
Water
Brown sugar
Honey (optional)
Garlic, minced
Ginger, minced
Rice vinegar
Cornstarch + water (for thickening)
Sesame oil (optional, for extra flavor)

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish.
I cook the rice and set it aside. I also steam or blanch the broccoli and carrots just until tender-crisp.
In a small saucepan, I whisk together soy sauce, water, brown sugar, honey, garlic, ginger, and vinegar. I bring it to a simmer, then stir in the cornstarch slurry and simmer until the sauce thickens.
In a large bowl, I combine the cooked chicken, rice, veggies, and most of the teriyaki sauce (I save a little to drizzle on top).
I pour the mixture into the baking dish and spread it evenly. I drizzle the remaining sauce over the top.
I bake it for 20–25 minutes, until heated through and slightly golden on top. I garnish with green onions before serving.

Servings And Timing

This recipe makes about 6 servings. Prep takes around 15 minutes (especially if I’m using leftover rice and chicken), and baking takes 20–25 minutes. I usually have the entire meal ready in 40 minutes.

Variations

Sometimes I swap the chicken for rotisserie or leftover turkey. I’ve also used quinoa instead of rice, or added pineapple chunks for a sweet twist. If I want a vegetarian version, I leave out the meat and double up on the veggies or add tofu.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. I reheat individual portions in the microwave or warm larger amounts in the oven at 350°F until hot. The rice stays moist thanks to the sauce, so it reheats beautifully.

FAQs

Can I Use Store-Bought Teriyaki Sauce?

Yes, when I’m short on time, I use a good-quality store-bought sauce. But I prefer making my own so I can control the sweetness and saltiness.

Do I Have To Pre-Cook The Chicken?

Yes, this recipe works best with cooked chicken. I usually use leftovers or quickly pan-cook some before assembling the casserole.

What Vegetables Work Best?

I love using broccoli, carrots, and peas, but bell peppers, zucchini, or snap peas work great too. I just make sure to cook them lightly so they don’t get mushy.

Can I Make It Ahead?

Definitely. I often assemble it earlier in the day, cover it, and store it in the fridge. Then I just bake it when it’s time for dinner.

Is This Freezer-Friendly?

Yes, I freeze the assembled (but unbaked) casserole wrapped tightly for up to 2 months. When I’m ready to eat it, I thaw it in the fridge overnight and bake as directed.

Conclusion

Teriyaki Chicken Casserole is one of those recipes that never fails me. It’s hearty, flavorful, and packed with ingredients I usually have on hand. Whether I’m feeding a crowd or just looking for something that reheats well for lunch the next day, this casserole checks all the boxes. Once I made it the first time, it quickly became a staple in my weekly meal plan.