Casseroles are a famous comfort food that hold a special place in the traditions of families. They are warm, hearty, and oh-so-satisfying. Most of the time, they are fairly easy to put together and cook easily and are ready to serve in just a little time. This chicken teriyaki casserole recipe will soon be a family favorite! Combining the comforting essence and ease of a casserole with the bold flavors of teriyaki chicken, you get a culinary masterpiece that will have your family asking for this recipe again and again.
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This delicious casserole brings together tender chicken, flavorful vegetables, and a rich teriyaki sauce, all baked to perfection. Simple ingredients mean that it might not take much forethought and preparation. This easy teriyaki chicken casserole is an easy meal for busy weeknights.
What sets this Chicken Teriyaki Casserole apart from the rest is its perfect balance of flavors and textures. The tender chicken, crunchy vegetables, and savory teriyaki sauce meld together beautifully, creating a dish that’s sure to please even the pickiest eaters. Plus, it can be customized to suit your taste preferences or what you have on hand. Feel free to add in your favorite vegetables or swap out the chicken for tofu for a vegetarian option. If you are short on time, rotisserie chicken can be swapped out. If you are on a low carb diet, cauliflower rice can be used in place of white or brown rice.
Not only is this casserole delicious, but it’s also a wholesome meal that’s packed with protein, dietary fiber, and essential nutrients. I love recipes like this because the entire family loves the cooked vegetables and flavorful homemade teriyaki sauce. It’s the perfect way to satisfy your hunger and fuel your body after a long day. And what I love is that this simple casserole is even better the second time you eat it, if there are any leftovers. Just warm the next day and enjoy next time!
In conclusion, if you are looking to change up your meal plan and impress your family and friends, look no further than The Best Chicken Teriyaki Casserole. With its mouthwatering flavors and simple preparation, this is a really good casserole that is sure to become a staple in your recipe rotation. So go ahead, gather your ingredients and get cooking.
Need another delicious casserole recipe? Try this Tex Mex Chicken Casserole. Make these casseroles in beautiful vintage corningware dishes!
The Best Chicken Teriyaki Casserole Recipe - Simple & Easy!
This Chicken Teriyaki Casserole is such an easy and perfect weeknight dinner. Chicken, Rice and Vegetables covered in a delicious Teriyaki Sauce to give it an amazing flavor.
Ingredients
- 3/4 cup low sodium soy sauce or coconut aminos
- 1/2 cup chicken broth
- 1/4 tsp rice vinegar
- 1/4 cup brown sugar
- 1/2 tsp ground ginger
- 1/2 tsp minced garlic
- 2 tbsp cornstarch
- 2 tbsp water
- 1 pound boneless skinless chicken breast
- 1 12 oz bag of frozen stir fry vegetables (or use fresh vegetables such as bell pepper, snow peas, green onions, water chestnuts, snap peas, baby corn, red peppers, etc)
- 2 cups of cooked white rice
- Scallions, optional
Instructions
- Preheat oven to 350° and spray a 9x13 casserole dish with non stick cooking spray.
- In a medium-sized saucepan add the soy sauce (or coconut aminos,) 1/2 cup chicken broth, 1/4 tsp rice vinegar, brown sugar, ground ginger and garlic and stir over medium heat.
- Bring to a boil and let boil for 1 more minute. Stirring almost constantly.
- Stir together in a small bowl the cornstarch and 2 tbsp of water.
- Once the sauce is boiling, add the mixture to the sauce and stir.
- Cook until it becomes thick and then remove from heat.
- Place the chicken breasts in the middle of the baking dish.
- Add the frozen vegetables all around the chicken breast.
- Pour about half the sauce all over top of the chicken and vegetables.
- Cover with aluminum foil and place in the oven, cook for 30-45 minutes, until the chicken is cooked through.
- Once it’s done cooking, shred the chicken while it’s in the baking dish, add the cooked rice and the remaining sauce and stir until everything is mixed together.
- Serve and enjoy! (You can top with chopped scallions if you’d like.)
Notes
- Store in a airtight container for 2-3 days in the fridge.
- The vegetables don’t have to be frozen.
- If the sauce gets too thick you can add about 2 tbsps of water and stir.
- Make sure to cook the rice before hand!
- If the rice is cold when you put it in the baking dish you can place back in the oven for 10 minutes to heat up.
- Top with sesame seeds or red pepper flakes, if desired.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 442Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 15mgSodium: 227mgCarbohydrates: 46gFiber: 3gSugar: 14gProtein: 44g
The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.