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5-Ingredient Teriyaki Chicken Casserole

This quick and easy 5-Ingredient Teriyaki Chicken Casserole recipe features delicious, sweet and savory flavors. With a perfect mix of textures from the tender chicken, frozen mixed vegetables and the soft rice for a comforting and satisfying budget-friendly 35 minute dinner.

For easy chicken dinner recipes try my honey garlic chicken bites, cheesy chicken broccoli and rice casserole, cheesy chicken and rice bake, and my Mexican chicken and rice casserole.


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Teriyaki chicken casserole with rice

This is one of my go easy chicken casseroles when things get really hectic but I still want to put a chicken dinner on the table.

I like to use the leftovers for meal planning to make teriyaki chicken and rice wraps with your favourite toppings for lunch or dinner the next day.

Serve it with my cheese stuffed garlic bread, loaded garden salad, easy Chinese chicken salad, fattoush salad, easy chicken tenders without breading and my kale salad.

Teriyaki chicken caserole on a spoon.

Ingredients

Ingredients for teriyaki chicken casserole in small white bows.
  • Teriyaki Sauce – I prefer the Kikkoman teriyaki sauce, but use your favorite
  • Chicken Breasts – 1 lb. of boneless skinless chicken cubed, or use chicken thighs
  • Frozen Stir Fry Vegetables – 20 ounce frozen vegetable bag for convenience or you can chop your own fresh vegetables
  • Rice – I used a white minute rice for easy convenience but you can use your favorite rice or brown rice (cook the rice according to the package instructions)
  • (Water) – for the rice

Handy tip: Make the rice ahead!

I like to make the rice the day before and store it in the fridge to make this dish in as little as 20 minutes the next day!!

Teriyaki chicken casserole in casserole dish.

Variations: You can add some chunks of canned pineapples or fresh chunks of pineapple. Use egg noodles or rotini noodles instead of the rice.

How to make teriyaki chicken casserole

Frozen vegetable in casserole dish.

You can easily double this recipe to feed a crowd.

STEP ONE – Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray.

STEP TWO – Add the water to a sauce pan and bring to a boil. Add the rice, cover, and remove from heat.

STEP THREE – While preparing the rice, cut the chicken into 1 inch pieces.

STEP FOUR- In a large casserole dish, toss together the chicken and vegetables. Pour one cup of sauce over the chicken and vegetables.

Rice and teriyaki sauce are added to the frozen veggies in baking dish.

STEP FIVE – Cook for 15 minutes, remove and add the cooked rice and the remaining 1⁄4 cup of teriyaki sauce.

Chicken casserole ready to go into the oven.

STEP SIX – Toss gently, and return the casserole dish to the oven for an additional 15-20 minutes.

Storage and reheating instructions

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat a single serving in a microwave-safe dish with 30 second intervals until heated through stirring each time. Reheat in a pan on the stove on a medium heat stirring until heated through.

Print
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Teriyaki chcken casserole in a white baking dish.

5-Ingredient Teriyaki Chicken Casserole


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  • Author: Sandra Flegg
  • Total Time: 35 minutes
  • Yield: 4 servings

Description

This quick and easy 5-Ingredient Teriyaki Chicken Casserole recipe features delicious, sweet and savory flavors. With a perfect mix of textures from the tender chicken, frozen mixed vegetables and the soft rice for a comforting and satisfying budget-friendly 35 minute dinner.


Ingredients

● 1 1/4 cups teriyaki sauce (i prefer Kikkoman brand)

● 1 lb chicken, cubed

● 20 oz bag fresh stir fry vegetables (frozen)

● 1 1/2 cups white minute rice

● 1 1/2 cups water


Instructions

  1. Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray.
  2. Add the water to a sauce pan and bring to a boil. Add the rice, cover, and remove from heat.
  3. While preparing the rice, cut the chicken into 1 inch pieces.
  4.  In a large casserole dish, toss together the chicken and vegetables. Pour one cup of sauce over the chicken and vegetables.
  5. Cook for 15 minutes, remove and add the cooked rice and the remaining 1⁄4 cup of teriyaki sauce.
  6. Toss gently, and return the casserole dish to the oven for an additional 15-20 minutes.

Notes

Storage and reheating instructions:

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat a single serving in a microwave-safe dish with 30 second intervals until heated through stirring each time. Reheat in a pan on the stove on a medium heat stirring until heated through

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Oven Baked
  • Cuisine: American

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