This Teriyaki Chicken Casserole is an easy one-dish dinner made with tender chicken, fluffy rice, broccoli, carrots, red bell pepper, and a glossy homemade teriyaki sauce. It is warm, filling, and especially handy when you already have cooked chicken and rice ready to use.
The sweet and savory sauce is what ties everything together. If chicken-and-rice casseroles are a favorite at your house, try my Creamy Chicken Rice Casserole next. It coats the rice and vegetables without making the casserole heavy, while the final uncovered bake gives the edges a little color. It is the kind of simple family dinner that works well on a busy weeknight but still feels like a complete homemade meal.
Why You’ll Love This Teriyaki Chicken Casserole
- It uses simple ingredients. Cooked chicken, rice, fresh vegetables, and pantry staples make up most of the dish.
- The sauce is homemade. Soy sauce, honey or brown sugar, rice vinegar, sesame oil, garlic, and ginger create a balanced teriyaki flavor without relying on bottled sauce.
- It is great for leftovers. Rotisserie chicken and leftover rice both work well here.
- Everything finishes in one baking dish. Once the sauce is made, the casserole comes together quickly and bakes in about 30 minutes.
- It is easy to adapt. You can change the vegetables or adjust the sweetness of the sauce without changing the basic method.
Key Ingredient Notes
Cooked chicken: Diced or shredded chicken breast works well, and rotisserie chicken is an easy shortcut. Keep the pieces fairly small so the chicken warms evenly throughout the casserole.
Cooked white rice: Jasmine or long-grain rice are both good choices. Rice that has cooled slightly is especially useful because it stays separate instead of becoming too soft while baking. For another cozy way to use chicken, rice, and broccoli together, see this Broccoli Rice Chicken and Cheese Casserole.
Broccoli, carrots, and red bell pepper: These vegetables add color and texture. Cut the broccoli into small florets and dice the pepper so everything softens at about the same rate.
Soy sauce: Low-sodium soy sauce gives you more control over the salt level in the finished casserole.
Honey or brown sugar: Either one works for the sweet side of the teriyaki sauce. Honey gives the sauce a slightly smoother finish, while brown sugar adds a deeper caramel note.
Rice vinegar and sesame oil: Rice vinegar keeps the sauce from tasting overly sweet, and sesame oil adds the familiar toasted flavor that makes the sauce taste complete.
How to Make Teriyaki Chicken Casserole
Start with the teriyaki sauce. Combine the soy sauce, honey or brown sugar, rice vinegar, sesame oil, garlic, and ginger in a saucepan over medium heat and bring it to a gentle simmer.
Stir the cornstarch and water together until smooth, then slowly whisk that slurry into the simmering sauce. Let it cook for 2 to 3 minutes, just until it thickens enough to lightly coat a spoon.
In a large bowl, combine the cooked rice, chicken, broccoli, bell pepper, carrots, and half of the sliced green onions. Pour most of the sauce over the mixture and fold everything together until the rice and vegetables are evenly coated.
Transfer the mixture to a lightly greased 9×13-inch baking dish and drizzle the remaining sauce over the top. Cover with foil and bake at 375°F for 20 minutes. Remove the foil and bake for another 5 to 10 minutes, until the casserole is hot all the way through and lightly golden around the edges.
Pro Tips for Success
- Do not use wet rice. Very freshly cooked, steamy rice can make the casserole softer than intended.
- Cut the vegetables small. The casserole does not bake long enough for very large broccoli florets or thick pieces of carrot to fully soften.
- Thicken the sauce only lightly. It will continue to settle and cling to the rice as the casserole bakes.
- Keep some sauce for the top. Drizzling the last portion over the casserole before baking helps keep the top flavorful and glossy.
- Finish uncovered. The last few minutes without foil help the casserole heat evenly while preventing the top from staying overly moist.
Easy Substitutions and Variations
You can swap the white rice for cooked brown rice if you prefer a firmer texture. Cauliflower rice can also be used, but it should be cooked and drained well first so it does not add extra liquid.
If broccoli is not your favorite, try small pieces of zucchini, snap peas, or extra bell pepper. For a little heat, add a pinch of crushed red pepper to the sauce. You can also use tamari in place of soy sauce when that better fits your kitchen. If you enjoy sweet-and-savory chicken dinners, you may also like my Baked Sweet and Sour Chicken.
Storage, Freezing and Reheating
Let leftovers cool before transferring them to a covered container. Reheat individual portions in the microwave until hot, or cover a larger portion and warm it in the oven. If the rice seems a little dry after chilling, add a small spoonful of water or extra teriyaki sauce before reheating.
The casserole can also be frozen in a freezer-safe container. For the best texture, thaw it in the refrigerator before reheating so the rice and vegetables warm more evenly.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Rotisserie chicken is one of the easiest ways to make this casserole. Remove the skin and shred or dice the meat before mixing it with the rice and vegetables.
Can I make it ahead of time?
Yes. You can assemble the casserole, cover it, and refrigerate it before baking. Because it will be cold going into the oven, allow a few extra minutes during the covered portion of the bake.
Can I use bottled teriyaki sauce?
You can, but the homemade sauce gives you better control over sweetness, salt, and thickness. If you use bottled sauce, choose one that is thick enough to coat the rice rather than a very thin marinade.
What should I serve with it?
The casserole already includes chicken, rice, and vegetables, so it works well as a complete meal. A simple cucumber salad, steamed edamame, or extra roasted vegetables make easy sides. For something crisp alongside it, these homemade egg rolls are another good option.
If you are looking for more easy dinners, try my Company Chicken Casserole or One Pot Mexican Rice Casserole. For even more ideas, browse our easy casserole recipes.
Teriyaki Chicken Casserole
Ingredients
Chicken and Rice
- 2 cups cooked chicken breast diced or shredded
- 3 cups cooked white rice jasmine or long-grain works well
- 1 1/2 cups broccoli florets
- 1 red bell pepper diced
- 1 cup shredded carrots
- 3 green onions sliced
Homemade Teriyaki Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp cornstarch
- 2 tbsp water for the cornstarch slurry
Instructions
Make the Teriyaki Sauce
- Combine the soy sauce, honey or brown sugar, rice vinegar, sesame oil, garlic, and ginger in a saucepan over medium heat. Bring to a gentle simmer.
- Stir the cornstarch and water together until smooth. Slowly whisk the slurry into the simmering sauce and cook for 2 to 3 minutes, until lightly thickened. Remove from the heat.
Assemble and Bake
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Combine the cooked rice, chicken, broccoli, bell pepper, carrots, and half of the green onions in a large bowl.
- Pour most of the teriyaki sauce over the mixture and stir until everything is evenly coated. Transfer to the prepared baking dish and drizzle the remaining sauce over the top.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for another 5 to 10 minutes, until heated through and lightly golden around the edges.
- Sprinkle with the remaining green onions and sesame seeds, if using, before serving.
