Teriyaki Chicken and Rice Casserole
Delight in this Teriyaki Chicken and Rice Casserole—a comforting, flavorful one-dish meal featuring tender chicken, fluffy rice, savory teriyaki sauce, and colorful vegetables. Perfect for busy weeknights or family dinners!
Equipment
- Mixing Bowl
- Oven
- Casserole Dish
- Spatula
- Measuring cups
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded
- 2 cups cooked rice white, brown, or jasmine
- 1 cup teriyaki sauce homemade or store-bought
- 1 cup mixed vegetables such as broccoli, carrots, and peas
- 1 cup shredded cheese optional, for topping
- salt and pepper to taste
- green onions optional, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Prepare all ingredients and lightly grease a casserole dish.
- In a large mixing bowl, combine shredded chicken, cooked rice, teriyaki sauce, and mixed vegetables. Mix thoroughly.
- Season with salt and pepper to taste and stir until evenly coated.
- Pour the mixture into the greased casserole dish and spread evenly.
- Top with shredded cheese if desired for a golden crust.
- Bake in the preheated oven for 25–30 minutes until bubbly and heated through.
- Remove from oven, let cool slightly, and garnish with chopped green onions before serving.
Notes
For a lighter version, substitute cauliflower rice and use a low-sodium teriyaki sauce. Add pineapple chunks for a sweet twist or spice it up with a dash of chili flakes. Leftovers store well for up to 4 days in the fridge or 3 months in the freezer.