Easy Teriyaki Chicken Casserole to Brighten Your Weeknight Dinner

This Teriyaki Chicken Casserole is a delightful one-pot meal combining chicken, vegetables, and rice with a homemade teriyaki sauce that the whole family will love.

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Prep Time 10

Cook Time 45

Cooling Time 10

Total Time 55

Servings: 4 servings

Course: Comfort Foods

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

1.5 cups Cooked Brown Rice About a heaping 3/4 cup uncooked rice is needed.
2 breasts Boneless Skinless Chicken Breast Trim excess fat.
3 cups Frozen Mixed Stir-Fry Vegetables Convenient choice with no prep required.
1 cup Shelled Edamame Can be substituted with additional mixed vegetables.

For the Teriyaki Sauce

1/2 cup Low-Sodium Soy Sauce
1/4 cup Water
2 tablespoons Rice Vinegar
2 tablespoons Honey
1/4 cup Brown Sugar
2 cloves Garlic Minced for better distribution.
1 tablespoon Fresh Ginger Minced for best flavor extraction.
1 tablespoon Cornstarch Used as a thickening agent.

Equipment

Casserole dish

Method

Preparation

Preheat your oven to 350°F (175°C).
Bake the chicken breasts in a large casserole dish with half of the teriyaki sauce for 20-25 minutes, or until cooked through.
Cool and shred the chicken into bite-sized pieces.
Combine the shredded chicken, cooked brown rice, frozen mixed vegetables, edamame, and the remaining teriyaki sauce in the same casserole dish.
Bake again for an additional 15-20 minutes.
Garnish with green onions if desired before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 58gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 700IUVitamin C: 25mgCalcium: 80mgIron: 3mg

Notes

Optional: Serve with steamed broccoli or a fresh side salad for a complete meal.

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