Introduction

This Teriyaki Chicken and Rice Casserole is a comforting and flavorful meal that combines tender chicken, vibrant vegetables, and sweet pineapple in a savory homemade teriyaki sauce. It’s easy to prepare and perfect for a family dinner or meal prep.

Teriyaki Chicken and Rice Casserole Recipe - Recipe Image

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

Step 1: In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, honey, ground ginger, olive oil, and minced garlic. Stir until the sugar dissolves, then cover and heat over medium until the mixture comes to a boil.
Step 2: In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Gradually add the slurry to the boiling sauce, stirring constantly, and cook until the sauce thickens. Remove from heat and set aside.
Step 3: Preheat your oven to 350°F (175°C). Place the chicken breasts in a 9×13-inch casserole dish and pour 1 cup of the teriyaki sauce over them, coating evenly.
Step 4: Bake the chicken for 30-35 minutes, or until it reaches an internal temperature of 165°F (74°C). Remove the chicken and shred it into bite-sized pieces directly in the casserole dish.
Step 5: While the chicken bakes, steam or cook the frozen mixed vegetables according to package instructions. Prepare the brown rice as directed on the package.
Step 6: Add the shredded chicken, cooked vegetables, pineapple tidbits, and cooked brown rice to the casserole dish. Pour most of the remaining teriyaki sauce over the mixture, reserving a small amount for drizzling. Stir gently to combine all ingredients.
Step 7: Bake the assembled casserole for 15 minutes at 350°F (175°C), until heated through. Before serving, drizzle the reserved teriyaki sauce over the top for extra flavor.

Tips & Variations

For a lower-sodium option, use reduced-sodium soy sauce or coconut aminos.
Feel free to substitute chicken breasts with thighs for more moist and flavorful meat.
Add chopped green onions or toasted sesame seeds as a garnish for extra texture and taste.
You can swap pineapple tidbits for mandarin oranges or omit for a less sweet version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. This casserole also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables can be used. Just adjust cooking times accordingly to ensure they are tender before adding to the casserole.

Is it possible to make this recipe gluten-free?

Absolutely. Use gluten-free soy sauce or tamari and ensure the cornstarch is gluten-free to keep the dish safe for gluten-sensitive diets.

Teriyaki Chicken and Rice Casserole Recipe

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★★★★★

5 from 113 reviews

This Teriyaki Chicken and Rice Casserole is a flavorful and wholesome one-dish meal featuring tender shredded chicken breast coated in a homemade teriyaki sauce, combined with nutritious mixed vegetables, sweet pineapple tidbits, and hearty brown rice. Baked to perfection, it offers a delightful balance of sweet and savory Asian-inspired flavors perfect for an easy weeknight dinner.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Asian-American

Ingredients

Scale

Teriyaki Sauce

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)

Main Ingredients

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

Prepare the Teriyaki Sauce: In a small saucepan, combine the soy sauce, 1/2 cup water, brown sugar, honey, ground ginger, olive oil, and minced garlic. Stir the mixture until the brown sugar dissolves completely. Cover the saucepan and heat it over medium heat, bringing the mixture to a boil.
Thicken the Sauce: In a small bowl, make a slurry by mixing the cornstarch with 2 tablespoons of water. Gradually add this slurry to the boiling sauce while stirring constantly to prevent lumps. Continue to cook until the sauce thickens. Remove from heat and set aside.
Prepare the Chicken: Preheat your oven to 350°F (175°C). Place the chicken breasts evenly in a 9×13-inch casserole dish. Pour 1 cup of the prepared teriyaki sauce over the chicken, ensuring each piece is coated well.
Bake Chicken: Bake the chicken breasts in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (74°C). Once cooked, shred the chicken into bite-sized pieces directly in the casserole dish using two forks.
Cook Vegetables and Rice: While the chicken bakes, steam or cook the frozen mixed vegetables according to the package instructions. Also, prepare the brown rice as directed on its package to ensure it’s ready to assemble.
Assemble the Casserole: To the shredded chicken in the casserole dish, add the cooked vegetables, drained pineapple tidbits, and cooked brown rice. Pour most of the remaining teriyaki sauce over the mixture, reserving a small amount for drizzling on top. Gently stir all ingredients until well combined.
Bake the Assembled Casserole: Return the casserole dish to the oven and bake for an additional 15 minutes at 350°F (175°C) to heat everything through and meld the flavors.
Serve: Remove the casserole from the oven and drizzle the remaining teriyaki sauce over the top before serving. Enjoy this comforting and flavorful dish warm.

Notes

Using low sodium soy sauce helps control the sodium content in this dish.
You can substitute chicken thighs for breasts if you prefer a juicier texture.
Feel free to add other vegetables like bell peppers or snap peas for added color and nutrition.
Make sure to stir the slurry into the hot sauce gradually to avoid clumps.
Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.

Keywords: Teriyaki chicken casserole, baked chicken rice casserole, Asian-inspired casserole, easy chicken casserole, one-dish chicken dinner, healthy chicken dinner