Teriyaki Chicken Casserole

Casseroles are the easiest way to cook a complete meal at once. There’s very little prep work and everything gets tossed into one pan and baked. They’re also a great way to serve a lot of people and always have leftovers, making them perfect for meal prep.

This casserole is simple and basic and can be played with to your liking. Add veggies, switch out the rice or use a different sauce. I kept the chicken whole but if you prefer shredded chicken, take the cooked chicken out, shred chicken with a fork, then add back into the casserole.

For more easy casserole recipes, try my Big Mac casserole, Mississippi chicken casserole or chicken pot pie casserole.

Ingredients and Substitutions:

These are the main ingredients for this chicken casserole. For the full details see the recipe card below.

• Boneless Skinless Chicken Breasts: chicken thighs or chicken tenders.
• Basmati Rice: I went with white rice but feel free to use brown rice. Jasmine rice is great in this too.
• Stir Fry Veggies: I used a broccoli stir fry mix with broccoli, carrots and snap peas. Use any type of fresh veggies you love. I like adding bell pepper and baby corn to mine. If using frozen vegetables, do not defrost before.
• Chicken Broth: or chicken stock.
• Coconut Aminos: or soy sauce.
• Veri Veri Teriyaki Marinade & Sauce: this is my favorite teriyaki sauce because it’s on the thicker side and less watery. Use your favorite! To thicken a watery sauce add 1-2 tablespoons of cornstarch.

Dietary Modifications

How to make this easy teriyaki chicken casserole recipe

Step 1: preheat and prep

Pre-heat oven to 375 degrees F. Spray 9×13 casserole dish with nonstick spray. Spread uncooked basmati rice along the bottom of the baking dish and top with 2 cups of chicken broth.

Chop large vegetables into bite size chunks and butterfly chicken breast. Using a meat pounder pound the chicken out to a 1/2 inch thickness. If you keep the chicken in thick breasts it will take longer to cook and could potentially dry out your rice. Top rice with vegetables. Place chicken on top of the vegetables.

Step 2: add sauce and bake

Pour teriyaki sauce and coconut aminos on top of chicken, rice and stir fry vegetables. Sprinkle with black pepper and place in the oven uncovered and cook for 40-50 minutes or until the chicken is cooked through. Cooking time will depend on thickness of your chicken.

Before serving, remove cooked chicken breast from the top and mix the rice mixture together. Add the chicken back and top with extra sauce, if desired.