Chicken Teriyaki Casserole

Chicken teriyaki is my jam! I have made an easy casserole version that is very little prep time and sure to be a crowd pleaser. Enough with the chatter…

Let’s get started!

Ingredients

• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1 teaspoon apple cider vinegar
• 2 garlic cloves minced
• 1/2 teaspoon ginger
• 1/4 teaspoon pepper
• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 3 chicken breasts, cooked and shredded
• 4 cups rice cooked
• 3 cups vegetable stir fry, thawed

Directions

1. Preheat oven to 350 degrees.

1. In a 9×13 casserole dish add the shredded chicken, veggies and rice and mix together.
2. In a mixing bowl, mix the remainder of the ingredients and pour over top of the chicken, rice and veggies.
3. Bake uncovered for 20 minutes.
4. Serve hot.

Chicken Teriyaki Casserole

This easy Chicken Teriyaki Casserole is a comforting one-pan meal packed with tender chicken, crisp veggies and a sweet and savory teriyaki sauce the whole family will love.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: dinner, Main Course

Cuisine: American, Chinese

Ingredients Method Notes

Ingredients

  

• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1 teaspoon apple cider vinegar
• 2 garlic cloves minced
• 1/2 teaspoon ginger
• 1/4 teaspoon pepper
• 1 tablespoon cornstarch
• 1 tablespoon water
• 3 chicken breasts, cooked and shredded
• 4 cups rice cooked
• 3 cups vegetable stir fry, thawed

Method

 

1. Preheat oven to 350 degrees.

   2. In a 9×13 casserole dish add the shredded chicken, veggies and rice and mix together.

   3. In a mixing bowl, mix the remainder of the ingredients and pour over top of the chicken, rice and veggies.

   4. Bake uncovered for 20 minutes. Serve hot.

   5. Enjoy!

Notes

Storage:

• Store cooled leftover casserole in an airtight container in the fridge for 3-4 days. When you’re ready to eat, rewarm covered in a 350° oven until hot, or reheat in the microwave in 30-second intervals.
• Freeze leftovers in an airtight container for up to 3 months, but the texture of the rice may change once thawed. When ready to serve again, thaw in the fridge overnight, then reheat as instructed above.