This Teriyaki Chicken and Rice Casserole is a fun and tasty dish! It features tender chicken pieces, fluffy rice, and a sweet teriyaki sauce that ties everything together. Simple and warm, it’s perfect for dinner!
Honestly, who doesn’t love a one-pan meal? It’s easy to make and even easier to clean up. Sometimes I throw in extra veggies for good measure—because who wouldn’t want their dinner to be a little brighter? 😊
Key Ingredients & Substitutions
Cooked Rice: You can use either white or brown rice for this casserole. Brown rice gives a nuttier flavor and more fiber, while white rice is softer and quicker to cook. I often find that leftover rice is perfect here!
Chicken: Rotisserie chicken is super convenient and tasty, but feel free to use any cooked chicken you have on hand, including grilled or baked chicken. It’s a great way to use up leftovers!
Bell Peppers: If you don’t have broccoli or carrots, try using bell peppers, snap peas, or even zucchini. These veggies will still carry the teriyaki flavor well.
Teriyaki Sauce: Store-bought teriyaki sauce saves time, but you can make your own with soy sauce, honey, ginger, and garlic for a fresher taste. Adjust the sweetness based on your preference!
Cheddar Cheese: While cheddar adds a nice cheesy layer, you can swap it for mozzarella, Monterey Jack, or leave it out entirely for a lighter option. I sometimes skip the cheese for a healthier vibe.
How Do I Ensure My Casserole Is Perfectly Cooked?
The key to getting your casserole just right is in the baking steps. Start with a covered dish to lock in moisture, which helps the vegetables cook through without drying out.
- Preheat your oven well to ensure even cooking.
- Cover with foil for the first part to steam the ingredients; this keeps everything nice and tender.
- Uncover it for the last part of baking to let the cheese melt and add a little color.
- Let it sit before serving to allow flavors to settle.
Delicious Teriyaki Chicken and Rice Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 cups cooked rice (white or brown)
- 2 cups cooked chicken, diced (rotisserie chicken works well)
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1/4 cup green onions, sliced (plus extra for garnish)
- 1 cup teriyaki sauce
- 1 cup shredded cheddar cheese (optional)
- 1 tablespoon sesame oil (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This scrumptious casserole will take you about 15 minutes to prepare, plus 30 minutes to bake. In under an hour, you’ll have a warm and satisfying dish ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure your casserole cooks evenly and gets that delicious, bubbly topping.
2. Mix the Ingredients:
In a large mixing bowl, combine the cooked rice, diced chicken, broccoli, sliced carrots, and 1/4 cup of green onions. This is where all those tasty flavors come together!
3. Add the Sauces:
Pour the teriyaki sauce over your mixture. If you’re using sesame oil, add it now for an extra burst of flavor. Stir everything well to make sure all the ingredients are nicely coated.
4. Season and Prepare for Baking:
Add salt and pepper to taste, mixing again. Then, transfer the mixture into a greased 9×13-inch casserole dish, spreading it evenly so it cooks well.
5. Top with Cheese:
If you love cheese, sprinkle the shredded cheddar cheese on top of the mixture. This will give your casserole a wonderful gooey topping.
6. Bake the Casserole:
Cover the casserole with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After that, carefully remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
7. Serve and Enjoy:
Once done, take the casserole out of the oven and let it sit for about 5 minutes. This will help it set a little. Before serving, garnish with additional sliced green onions for a fresh touch. Serve warm and enjoy your delicious Teriyaki Chicken and Rice Casserole!
Can I Use Uncooked Chicken in This Recipe?
While it’s best to use cooked chicken for this casserole, you could use uncooked chicken. In that case, dice the chicken and sauté it in a pan until fully cooked before adding it to the rice mixture. Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safety.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to cook, just add an additional 10-15 minutes to the baking time to ensure it’s heated through.
What Can I Substitute for Broccoli and Carrots?
You can customize this casserole with any veggies you like! Bell peppers, snap peas, or even frozen mixed vegetables work great. Just make sure to chop them into bite-sized pieces for even cooking.
How to Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven at 350°F (175°C) until warmed through. If reheating in the oven, cover it with foil to avoid drying out.
