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–+ servings

Teriyaki Chicken Casserole

This Teriyaki Chicken Casserole is an easy, flavorful dinner made with tender chicken, rice, broccoli, and carrots tossed in a homemade teriyaki-style sauce, then baked until warm and saucy. Perfect for busy weeknights and even better as leftovers!
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Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Asian-Inspired
Servings 6 SERVINGS

Ingredients
  

For the casserole

  • 4 cups cooked white rice jasmine or long-grain recommended
  • 3 cups cooked chicken diced or shredded (about 1 ½ pounds cooked)
  • 3 cups broccoli florets fresh or frozen
  • 1 ½ cups carrots thinly sliced or matchsticks
  • 3 green onions sliced (for garnish)
  • 1 tablespoon sesame seeds optional garnish

For the teriyaki-style sauce

  • ¾ cup low-sodium soy sauce
  • ⅓ cup honey or packed brown sugar
  • 2 tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated (or 1 teaspoon ground ginger)
  • 2 tablespoons cornstarch
  • ¼ cup water
  • Optional: ¼ teaspoon red pepper flakes

Instructions
 

  • Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch baking dish.
  • Make the sauce: In a small saucepan over medium heat, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using). Bring to a gentle simmer.
  • In a small bowl, whisk cornstarch and water until smooth. Whisk it into the simmering sauce. Cook 1–2 minutes, whisking, until lightly thickened. Remove from heat.
  • In a large bowl (or in the baking dish), combine cooked rice, cooked chicken, broccoli, and carrots. Pour in most of the sauce (reserve a few tablespoons for finishing) and mix until evenly coated.
  • Spread evenly in the baking dish. Cover tightly with foil and bake 25 minutes.
  • Remove foil, stir gently, then bake uncovered 10–15 minutes, until hot and the veggies are tender.
  • Drizzle with reserved sauce. Top with green onions and sesame seeds. Rest 5 minutes before serving.

Notes

Raw chicken option: Dice raw chicken into 1-inch pieces. Mix with rice, veggies, and sauce. Bake covered 40 minutes, stir, then bake uncovered 15–20 minutes until chicken is cooked through.
Too dry? Stir in 2–4 tablespoons water or broth and an extra drizzle of sauce, then cover for 5 minutes.
Too watery? Bake uncovered 10 extra minutes to cook off moisture.
Storage: Refrigerate up to 4 days.
Freeze: Up to 2 months, thaw overnight, reheat covered at 350°F until hot.
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