Hungry for something easy that’ll have everyone fighting for the last bite? You need this Teriyaki Chicken and Rice Casserole in your life! Just throw chicken, rice and veggies in a dish, pour that sweet-savory teriyaki sauce over everything, and bam – dinner’s basically done! It’s my secret weapon on those nights when I want good food but can’t deal with a kitchen full of dirty pots.
This dish is pretty much my family’s comfort food champion when the weather turns cold. Pro tip: toss some green onions and sesame seeds on top before serving – trust me on this one! And the leftovers? Even better the next day when all those flavors have had time to get cozy together.
If you’re into this kind of no-fuss cooking that still tastes like you actually tried, check out my Cheesy Chicken and Rice Bake or Vegetable Fried Rice Casserole too. They’ve saved my butt on more busy weeknights than I can count!
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Why I Love This Recipe
Honestly? It’s everything I need after a busy day — simple, cozy, and downright delicious. Here’s why it’s a regular at my house:
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One pan, one happy cook – Mix it, bake it, done. Hardly any dishes to wash!
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That sauce is pure magic – Sweet, savory, sticky… it hugs every bite just right.
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Comfort food without the crash – It’s hearty and satisfying, but won’t leave you feeling heavy.
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Healthy-ish without feeling like a chore – Lean chicken, brown rice, and veggies sneak in all that goodness without sacrificing flavor.
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Leftovers are even better – Seriously, it might taste even better the next day. Perfect for easy lunches.
It’s one of those recipes that just fits whatever life’s throwing at you — easy enough for a Wednesday, tasty enough for a casual weekend dinner with friends.
What You’ll Need to Make the Magic Happen
et’s keep it simple, yeah? No fifty-dollar ingredient lists here.
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Low-Sodium Soy Sauce – Big flavor, less salt.
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Fresh Garlic & Ginger – The dream team of aromatic goodness. Grate ‘em fresh—your tastebuds will thank you.
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Boneless, Skinless Chicken Breasts – Or thighs, if you’re feeling fancy (and want a little extra richness).
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Frozen Stir-Fry Veggies – Total game-changer. Just grab the plain ones—no mystery sauces, please.
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Cooked Brown Rice – Chewy, hearty, and a great way to fill bellies.
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Canned Pineapple Chunks (in Juice, Not Syrup) – Sweet little pops of brightness that make the whole thing sing.
How to Make Teriyaki Chicken and Rice Casserole
Step 1: Whip Up That Sauce
In a small pot, whisk together soy sauce, water, brown sugar, honey, olive oil, minced garlic, and grated ginger. Bring to a simmer.
Now make a quick slurry—just cornstarch and cold water—and whisk that into the sauce. Keep simmering until it thickens up. Then take it off the heat and resist the urge to eat it with a spoon.
Step 2: Bake the Chicken
Set your oven to 350°F (175°C). Place your chicken in a 9×13 baking dish. Pour a cup of that glorious sauce over it. Bake for 30–35 minutes, then shred it with two forks.
Step 3: Get Your Sides Ready
While the chicken’s cooking, cook your rice and warm up your frozen veggies. This is where the multitasking magic happens.
Step 4: Assemble Everything
Once the chicken’s shredded, toss it back in the dish. Add the cooked rice, warmed veggies, pineapple chunks, and the rest of the sauce. Stir it all together so every bite gets coated.
Step 5: Final Bake
Pop it back in the oven for about 15 more minutes. When it comes out, sprinkle on some green onions and sesame seeds. Optional, but highly recommended.
Serving Ideas That’ll Make You Look Extra Fancy
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Top with fresh green onions and sesame seeds
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Serve with a crunchy cucumber salad on the side
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Add crispy egg rolls for a full-on takeout-at-home feel
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Pair it with miso soup or steamed edamame if you’re feeling extra
Meal Prep & Storage Tips
Let’s be real—this makes a lot. That’s a good thing.
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Fridge: Keeps for up to 4 days in an airtight container
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Freezer: Freeze individual portions for up to 3 months
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Reheat: Microwave it (covered) for a couple of minutes or warm in the oven at 300°F
Pro tip? Add a splash of water before reheating so it stays moist and tender.
Want to Make It Your Own? Here’s How
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Low-Carb It: Sub in cauliflower rice
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Bulk It Up: Add mushrooms, baby corn, or snow peas
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Make It Vegan: Try tofu or tempeh instead of chicken
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Spice It Up: Add sriracha, chili garlic sauce, or crushed red pepper
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BBQ Fusion: Stir in a spoonful of barbecue sauce for a smoky-sweet spin
Let’s Wrap This Up
This isn’t just dinner. It’s comfort in a casserole dish. It’s a win for busy weeknights, picky eaters, and those moments when you just want something reliable and delicious.
So go ahead—make a batch. Eat some now, save some for later, and bask in the glow of knowing you’ve got a crowd-pleaser in your back pocket.
You might just end up adding it to your “don’t even need the recipe anymore” list.
And honestly? That’s the best kind of recipe there is.
Teriyaki Chicken and Rice Casserole
Ingredients
- 3/4 cup low sodium soy sauce
- 1/2 cup water
- 1/3 cup packed brown sugar
- 1 tablespoon honey
- 3/4 teaspoon ground ginger
- 1 teaspoon olive oil
- 1/2 teaspoon minced garlic
- 2 tablespoons cornstarch for slurry
- 2 tablespoons water for slurry
- 1.5 pounds boneless skinless chicken breasts
- 32 oz frozen mixed vegetables unsauced Asian varieties
- 1 cup pineapple tidbits drained, packed in juice
- 3 cups cooked brown rice
Instructions
- In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, honey, ginger, olive oil, and garlic. Stir until sugar dissolves. Cover, heat over medium, and bring to a boil.
- In a small bowl, mix cornstarch and 2 tablespoons of water to create a slurry. Gradually add slurry to boiling sauce, stirring constantly, and cook until thickened. Set aside.
- Preheat oven to 350°F (175°C). Place chicken breasts in a 9×13-inch casserole dish. Pour 1 cup of the teriyaki sauce over chicken, coating evenly.
- Bake for 30-35 minutes until internal temperature of chicken reaches 165°F (74°C). Shred chicken into bite-sized pieces in the dish.
- While chicken bakes, steam or cook frozen vegetables as per package instructions. Prepare brown rice according to package directions.
- Add shredded chicken, cooked vegetables, pineapple, and brown rice to the casserole dish. Pour most of the remaining teriyaki sauce, reserving a bit for final drizzle. Stir to combine.
- Bake assembled casserole for 15 minutes at 350°F, until heated through. Drizzle with remaining teriyaki sauce before serving.
