Description
This Teriyaki Chicken and Rice Casserole is a flavorful one-dish meal featuring tender chicken, colorful vegetables, and fluffy rice, all enveloped in a savory teriyaki sauce and topped with melted cheese. It’s an easy and nutritious option for busy weeknights, perfect for the whole family.
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup broccoli florets (fresh or frozen)
- 1 cup bell peppers, diced (any color)
- 1 cup carrots, sliced
- 1 cup snap peas (optional)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced (or 1/2 teaspoon ground ginger)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (to taste)
- 1/4 cup green onions, chopped (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
- Add the bite-sized chicken pieces to the skillet, seasoning with black pepper and salt. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink in the center.
- Add the broccoli, bell peppers, carrots, and snap peas (if using) to the skillet. Stir and cook for an additional 3-4 minutes until the vegetables are slightly tender but still crisp.
- In a large mixing bowl, combine the cooked rice and teriyaki sauce, mixing well to coat the rice evenly.
- Add the cooked chicken and vegetables to the bowl with the rice and teriyaki sauce. Gently fold everything together until well combined.
- Lightly grease a 9×13 inch casserole dish with cooking spray or olive oil.
- Pour the chicken, vegetable, and rice mixture into the prepared casserole dish, spreading it out evenly.
- Sprinkle the shredded cheese evenly over the top of the casserole. Optionally, drizzle a bit more teriyaki sauce over the cheese.
- Cover the casserole dish with aluminum foil to retain moisture while baking.
- Bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
- Remove from the oven and let it sit for 5-10 minutes before serving.
- Scoop out portions and serve, garnished with chopped green onions and sesame seeds if desired.
Notes
- Feel free to customize the vegetables based on your preferences or what you have on hand.
- For a spicier kick, consider adding some red pepper flakes or sriracha to the teriyaki sauce.
- This casserole can be made ahead of time and stored in the refrigerator before baking. Just add a few extra minutes to the baking time if baking from cold.
- Prep Time: 15 minutes
- Cook Time: 40 minutes