Baked Chicken Teriyaki Casserole

Baked Chicken Teriyaki Casserole

Baked Chicken Teriyaki Casserole brings together the best of savory Asian-inspired flavors in a wholesome, satisfying casserole dish. This meal is a true comfort food favorite — the combination of tender chicken, crisp vegetables, fluffy rice, and rich teriyaki sauce creates a perfectly balanced dinner that everyone will love. It’s ideal for busy weeknights, potlucks, or whenever you crave a homemade meal that feels both hearty and fresh.

What makes this dish so special is how easy it is to prepare. With simple ingredients and one casserole dish, you can enjoy the rich taste of teriyaki without having to stir-fry or stand over the stove. The oven does all the work — blending the flavors beautifully while keeping cleanup to a minimum.

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Why You’ll Love This Recipe

• Simple ingredients: Everything you need is probably already in your pantry.
• Full of flavor: The teriyaki sauce brings a perfect mix of sweet, savory, and tangy notes.
• Family-friendly: Even picky eaters love the tender chicken and sweet teriyaki glaze.
• Balanced meal: Includes protein, vegetables, and grains all in one easy dish.
• Make-ahead friendly: You can assemble it ahead of time and bake when ready.

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Ingredients: A Perfect Harmony of Protein, Veggies, and Rice

Ingredient	Amount
Boneless, skinless chicken breasts (diced)	1 pound
Broccoli florets	2 cups
Sliced carrots	1 cup
Uncooked rice	1 cup
Teriyaki sauce	1 cup
Olive oil	1 tablespoon
Chicken broth	2 cups
Garlic powder	1 teaspoon
Onion powder	1 teaspoon
Salt and pepper	To taste
Sesame seeds (optional)	1 tablespoon
Chopped green onions (for garnish)	2 tablespoons

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Step-by-Step Instructions

Step 1: Prepare the Ingredients

Preheat your oven to 375°F (190°C). Dice the chicken breasts into bite-sized pieces and set aside. Rinse the rice under cold water until the water runs clear to remove excess starch. Prepare the broccoli and carrots by cutting them into even, bite-sized pieces.

Step 2: Cook the Chicken

In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt, pepper, garlic powder, and onion powder. Cook until the chicken is lightly browned on the outside, about 4–5 minutes. It doesn’t need to be cooked all the way through — it will finish in the oven.

Step 3: Assemble the Casserole

Lightly grease a 9x13-inch baking dish. Add the uncooked rice to the bottom, spreading it evenly. Layer the cooked chicken, then top with the broccoli and carrots. Pour the chicken broth and teriyaki sauce evenly over the ingredients. Give it a gentle stir to combine the flavors.

Step 4: Bake the Casserole

Cover the baking dish tightly with aluminum foil and bake for 40–45 minutes, or until the rice is tender and most of the liquid is absorbed. Remove the foil during the last 10 minutes to allow the top to brown slightly.

Step 5: Garnish and Serve

Once done, sprinkle sesame seeds and chopped green onions over the top. Let the casserole rest for a few minutes before serving. This allows the sauce to thicken slightly and the flavors to deepen.

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Serving Suggestions

This Baked Chicken Teriyaki Casserole pairs beautifully with:

• A side of fresh green salad with a light vinaigrette
• Steamed edamame or roasted asparagus
• A sprinkle of red pepper flakes for a touch of heat
• Extra teriyaki sauce drizzled on top for more flavor

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Tips for Success

• Use low-sodium teriyaki sauce to control salt levels.
• For extra texture, add water chestnuts or bell peppers.
• To make it gluten-free, use tamari instead of regular soy-based teriyaki sauce.
• Leftovers store well — refrigerate for up to 4 days or freeze for a future meal.

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Final Thoughts

Baked Chicken Teriyaki Casserole is the kind of recipe that fits any kitchen — easy to make, full of flavor, and perfect for sharing. With its balanced combination of tender chicken, vegetables, and rice coated in savory teriyaki, it’s comfort food at its finest. Serve it straight from the oven, and enjoy the aroma of a home-cooked meal that’s as nourishing as it is delicious.