Teriyaki Chicken Rice Casserole Weeknight Winner

Teriyaki Chicken Casserole Easy Weeknight Fakeaway

By SandraAugust 27, 2025

Table of Contents

Recipe Introduction: Teriyaki Chicken Casserole

Fancy a Teriyaki chicken casserole tonight? I know, me too! Think sweet, savory, and super comforting. It's like a hug in a dish, and honestly, who doesn't need one of those?

Quick Hook: A Japanese Inspired Casserole

Ever wished you could have takeout without actually ordering takeout? This Teriyaki chicken casserole is your answer! With its sweet teriyaki glaze, tender chicken, and a hint of cheesiness, it’s the ultimate Japanese inspired casserole .

Brief Overview: From Japan to Your Kitchen

Teriyaki chicken casserole isn't exactly a traditional Japanese dish. It's more of a fusion, borrowing those amazing teriyaki flavors. This chicken casserole recipe easy is perfect for a weeknight.

It takes about 45 minutes from start to finish and feeds 6-8 hungry people.

Main Benefits: Healthy ish Comfort Food

One of the best things? It's got hidden veggies! Plus, you control the ingredients. This Teriyaki chicken casserole healthy is a great way to sneak some goodness into a family meal.

It's absolutely perfect for a casual family dinner, especially when everyone's craving something a little different! Honestly, it's the ultimate one-dish wonder.

Get Your Ingredients Ready!

Alright, let's get this party started! For our cheesy Teriyaki chicken casserole , you'll need cooked rice, diced chicken, and of course, teriyaki chicken with vegetables like broccoli, carrots, and bell peppers.

Don't forget the cheese! Now that we've tackled the main points, Chicken and rice casserole variations are totally welcome too.

Ingredients & Equipment for the Best Teriyaki Chicken Casserole

Alright, let's get this Teriyaki Chicken casserole party started! Seriously, this dish is so easy. Even I can't mess it up.

You know? It's basically a "fakeaway" in a dish. My motto is: Why order take out when you can get a One dish teriyaki chicken dinner ?

Main Players: All You Need to Know

Cooked Rice: 2 cups (400g) . Use whatever rice you like! I prefer basmati. Leftover rice is perfect.
Chicken: 1 pound (450g) boneless, skinless breasts, diced. Quality chicken matters. Look for plump, pink breasts. Organic if you can.
Teriyaki Sauce: ½ cup (120ml) . store-bought is fine. I sometimes make my own. Honestly, it depends on how lazy I'm feeling.
Veggies: 1 cup (100g) broccoli florets, 1 cup (100g) shredded carrots, 1 cup (100g) sliced bell peppers. Fresh or frozen, dealer's choice.
Cheese: 1 cup (100g) shredded mozzarella or cheddar. Who doesn't love Cheesy teriyaki chicken casserole ?
Green Onions: 2 sliced for garnish.

Seasoning Shenanigans: Spice Up Your Life

Garlic powder is 1 teaspoon . Adds umami. Onion powder, 1 teaspoon . Black pepper, ½ teaspoon . You can use white pepper. It's your call.

Flavour Enhancers and Aromatics . Ginger and garlic add more flair. Red pepper flakes add spice. Sriracha works too!

Essential spice combinations are teriyaki, ginger, garlic, pepper. These give you that authentic taste.

Essential Tools Only (Don't Overthink It!)

Casserole Dish: 9x13 inch (23x33 cm) . This Teriyaki chicken casserole with vegetables needs space.
Large Bowl: For mixing all the goodness.
Measuring Cups and Spoons: Because eyeballing it is a gamble.

Common household alternatives are baking dishes. A smaller dish works, but it will take longer to bake.

Honestly, the Chicken casserole recipe easy is not a masterpiece if it is not baked. Just follow this recipe and you're golden.

Cooking Up a Killer Teriyaki Chicken Casserole

Alright, let's get this teriyaki chicken casserole party started! I love creating fuss free meals. You know? Especially after a long day.

And this teriyaki chicken rice bake is precisely that. I'm talking super easy weeknight chicken casserole material. Think of it as a "fakeaway" version of your favourite Japanese takeout, but way healthier and cheaper.

Honestly, you can't go wrong.

Prep Steps: The "Mise en Place" Magic

First things first, the mise en place is key. Dice your 1 pound (450g) of boneless, skinless chicken into bite sized pieces.

Grab your ½ cup (120ml) of teriyaki sauce. Chop 1 cup (100g) of broccoli florets (fresh or frozen works). Shred 1 cup (100g) carrots and slice 1 cup (100g) of bell peppers.

Having everything ready saves so much time. It's like having your own personal sous chef!

Don't forget your 2 cups (400g) of cooked rice. White or brown, whatever floats your boat! Oh, and preheat your oven to 350° F ( 175° C) .

It's essential for even baking.

step-by-step: Casserole Construction

Time to assemble this easy teriyaki chicken recipe bake !

Combine the diced chicken with teriyaki sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon black pepper in a large bowl. Toss to coat.
Add the broccoli, carrots, and bell peppers to the chicken mixture. Toss again.
In a 9x13 inch (23x33 cm) casserole dish, mix the cooked rice with the chicken and vegetable mixture. Spread it all evenly.
Sprinkle 1 cup (100g) of shredded mozzarella or cheddar cheese evenly over the top. Cheesy goodness!
Bake for 25- 30 minutes , or until the cheese is melted and bubbly. Ensure chicken reaches an internal temperature of 165° F/ 74° C .

Pro Tips for a Perfect Casserole

Wanna take this Japanese inspired casserole to the next level? Sauté your veggies for 5- 7 minutes before baking.

It's a total flavor bomb. And for that extra golden cheesy top? Broil the cheese for the last 2 minutes .

Game changer!

Avoid overcooking the chicken, trust me. It'll become dry and sad. Also, letting the casserole stand for 5 minutes after baking helps it set.

Makes serving way easier. Looking for a Teriyaki chicken casserole healthy? Add less cheese, substitute with vegan cheese and replace white rice for cauliflower rice.

This teriyaki chicken casserole with vegetables is my go-to when I want something quick and delicious. Serve it with a side salad for a complete meal.

Honestly, it's the perfect one dish teriyaki chicken dinner . Enjoy!

Recipe Notes to Nailing Your Teriyaki Chicken Casserole

Alright, let's dive into some extra nuggets of wisdom. These'll help you create the best Teriyaki chicken casserole recipe easy possible. Trust me, these little tips can make all the difference!

Serving Suggestions That Wow

Presentation matters, you know? A Teriyaki chicken casserole looks great sprinkled with extra green onions. Maybe a drizzle of sesame oil, too.

For sides, think light and fresh. A simple side salad with a ginger dressing works wonders. Or how about some steamed edamame? They're a fantastic pairing with this Japanese inspired casserole.

For a drink? Iced green tea is my go-to. It cleanses the palate perfectly.

Storage Tips for Teriyaki Chicken Casserole

Got leftovers? Lucky you! This Teriyaki chicken casserole with vegetables keeps well. Refrigerate in an airtight container for up to 3 days .

For freezing, portion it out first. It'll last up to 2 months . Just thaw it overnight in the fridge. To reheat, the oven is best.

350° F ( 175° C) until heated through. Microwaving works too. But it might not be quite as crispy. Honestly? The oven gives it that freshly baked cheesy teriyaki chicken casserole magic again.

Variations to keep it fresh

Fancy mixing things up? Of course, you do!. For a healthier Teriyaki chicken casserole healthy twist, try using brown rice.

And load up on the veggies! How about adding some mushrooms? Using Quinoa or cauliflower rice is a great low carb.

Nutrition Basics

This weeknight chicken casserole packs a good punch of protein and carbs. Hello, energy! Chicken gives you lean protein. The rice provides sustained energy.

Veggies add vitamins and fibre. It's a pretty balanced meal. Just watch the sodium from the teriyaki sauce, you know? It’s always good to be mindful.

Consider this one dish teriyaki chicken dinner a treat!

Right then, you're all set to create a cracking Teriyaki chicken rice bake . Don't be scared to play around with the recipe.

It is actually quite an easy teriyaki chicken recipe bake . Most importantly, have fun. Happy cooking, my friend!

Frequently Asked Questions

Can I make this Teriyaki chicken casserole ahead of time? I'm proper busy during the week, you know?

Absolutely! You can assemble the teriyaki chicken casserole up to 24 hours in advance. Just cover it tightly with cling film and store it in the fridge. Add a few extra minutes to the baking time to ensure it's heated through properly. It's a proper time saver, innit?

My little one is a fussy eater. What can I substitute if they don't like broccoli in the teriyaki chicken casserole?

Ah, the age-old struggle! You can easily swap out the broccoli for other veggies your child prefers. Think sweetcorn, peas, or even some finely chopped courgette. Just remember to keep the overall quantity of veggies roughly the same so that the casserole bakes evenly. If they like carrots, add more carrots!

How long will leftover teriyaki chicken casserole last in the fridge? And how do I reheat it so it doesn't dry out?

Leftovers will keep well in the fridge for up to 3-4 days. To reheat, you can either microwave it in short bursts, stirring occasionally, or pop it back in the oven at a low temperature (around 300°F/150°C) covered with foil. Adding a splash of water or chicken broth when reheating helps to keep it moist.

Think of it like bringing it back to life!

Is there a way to make this teriyaki chicken casserole a bit healthier? I'm trying to watch my waistline, you know.

Certainly! Use brown rice instead of white rice for added fibre. You could also reduce the amount of cheese or use a reduced fat version. Loading up on the veggies is always a good shout too! Swapping out regular teriyaki sauce for a low-sodium or sugar-free version is also a smart move!

Can I use chicken thighs instead of breasts in the teriyaki chicken casserole?

Yes, definitely! Chicken thighs will bring even more flavour as they are richer and tend to stay more moist during baking. Just make sure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety, regardless of whether you use breasts or thighs. Don't want any dodgy tummies!