Easy Teriyaki Chicken Casserole
This Easy Teriyaki Chicken Casserole is your new weeknight hero! Combining tender chicken, fluffy rice, and delicious veggies in a sweet and savory teriyaki glaze, all baked together with bubbly cheese. It's a simple, comforting meal that's perfect for busy evenings.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Large Spoon or Spatula
Ingredients
- 2 cups cooked chicken shredded or cubed; leftover rotisserie chicken or cooked chicken breast works perfectly
- 2 cups cooked rice any kind works: white, brown, jasmine, basmati
- 1 cup carrots sliced
- 1 cup bell peppers chopped (any color)
- 1 cup broccoli florets steamed
- 1 cup frozen peas thawed
- 1/2 cup teriyaki sauce store-bought or homemade
- 1 cup shredded mozzarella cheese
- 1/4 cup soy sauce
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish lightly with olive oil.
- Step 2: In a large mixing bowl, combine the cooked chicken, cooked rice, sliced carrots, chopped bell peppers, steamed broccoli, and thawed peas.
- Step 3: Add the teriyaki sauce, soy sauce, garlic powder, and onion powder to the bowl. Stir everything together really well until all ingredients are coated in the sauce mixture.
- Step 4: Transfer the mixture into the prepared baking dish and spread it out into an even layer.
- Step 5: Sprinkle the shredded mozzarella cheese evenly over the top.
- Step 6: Cover the dish snugly with aluminum foil. Bake in the preheated oven for about 25-30 minutes, or until the vegetables are tender and the cheese is starting to melt and bubble underneath.
- Step 7: Carefully remove the foil. Return the dish to the oven, uncovered, and bake for another 5 minutes or so, until the cheese is golden and bubbly.
- Step 8: Let the casserole cool for a few minutes before serving.
Notes
Substitutions & Additions: Swap chicken for cooked shrimp, cubed firm tofu, or leftover cooked pork. Use other non-starchy veggies like sautéed mushrooms, spinach, snap peas, green beans, or water chestnuts. Add sriracha or red pepper flakes for spice. Provolone or a mozzarella/cheddar mix can be used instead of just mozzarella. Garnish with toasted sesame seeds, chopped green onions, or extra teriyaki sauce.
Tips for Success: Ensure chicken, rice, and denser veggies (like broccoli) are pre-cooked. Stir well to evenly distribute flavor. Can be prepped up to a day ahead (mix ingredients and sauce, store covered in fridge, add cheese before baking - may need extra bake time).
How to Store: Let cool completely. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave or larger amounts covered in an oven-safe dish at 325°F (160°C) until heated through.
FAQs: This recipe requires cooked chicken and rice. Any type of cooked rice works. It is not spicy as written, but spice can be added. The casserole can be frozen assembled (without cheese) for 2-3 months; thaw overnight in fridge before baking.