Teriyaki Chicken Casserole

$- 2 cups cooked chicken, shredded or diced - 1 cup jasmine rice, uncooked - 2 cups broccoli florets - 1 cup bell peppers, sliced (red and yellow) - 1 cup carrots, shredded - 1 cup teriyaki sauce - 2 cups chicken broth - 1 teaspoon garlic powder - 1 teaspoon ginger powder - 1 tablespoon sesame oil - 1/2 cup green onions, sliced (for garnish) - Sesame seeds (for garnish) When I make teriyaki chicken casserole, I love how simple the ingredients are. You can use leftover chicken, which saves time. Jasmine rice gives a nice texture and flavor. Broccoli adds a bright color and crunch. The bell peppers make it pretty and sweet. I always choose fresh carrots, but you can use pre-shredded ones to save time. The teriyaki sauce is key. You can make it or buy a good one. Chicken broth adds depth to the dish. The garlic and ginger powders give subtle warmth. Sesame oil brings a nice nutty taste. For the finish, I love adding green onions and sesame seeds on top. They make it look great and taste fresh! Gather all these ingredients, and you are ready to create a warm, delicious meal that everyone will love. {{ingredient_image_1}} 1. First, preheat your oven to 350°F (175°C). This step helps the dish cook evenly. 2. Next, take a large bowl. Combine 2 cups of cooked chicken, 1 cup of uncooked jasmine rice, 2 cups of broccoli florets, 1 cup of sliced bell peppers, and 1 cup of shredded carrots. Make sure all the ingredients mix well. 1. In another bowl, mix together 1 cup of teriyaki sauce, 2 cups of chicken broth, 1 teaspoon of garlic powder, 1 teaspoon of ginger powder, and 1 tablespoon of sesame oil. Stir until everything is well blended. 1. Now, pour the sauce over the chicken and vegetable mixture. Stir until every piece is coated. 2. Transfer this mixture to a greased 9x13 inch baking dish. Spread it out evenly. 3. Cover the dish with aluminum foil. Bake in the preheated oven for 30 minutes. 4. After 30 minutes, remove the foil. Bake for an additional 15 minutes. This helps the rice become tender and absorb the liquid. 5. When it’s done, take it out of the oven. Let it cool for a few minutes before serving. Choosing the right rice is key. Jasmine rice gives a nice aroma and texture. It cooks well with the other ingredients in this dish. To avoid overcooking, follow the cooking time carefully. Keep an eye on it as it bakes. You can add a twist to the dish with extra seasonings. Try a dash of chili flakes for a little heat. A splash of soy sauce can deepen the flavor, too. You can also add fresh ginger or garlic for a more vibrant taste. Garnishing makes the dish pop. Use fresh green onions for color and crunch. Sprinkle sesame seeds for a nutty flavor. These small touches can make your casserole look and taste gourmet. Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken or any cooked chicken you have on hand. Customize Your Vegetables: Feel free to swap in your favorite vegetables such as snap peas, zucchini, or even mushrooms for a different flavor profile. Make It Ahead: You can prep this casserole the night before and store it in the fridge. Just bake it when you're ready to serve! Garnish for Extra Flavor: Don’t skip the green onions and sesame seeds on top; they add a lovely crunch and boost the overall flavor. {{image_2}} You can change up the chicken in this casserole. Try turkey or even cooked shrimp. If you want to skip meat, use tofu or chickpeas instead. Tofu soaks up the flavor well. Chickpeas add great texture and protein. For a gluten-free meal, swap soy sauce with tamari. Tamari gives you that same savory taste without gluten. If you're watching carbs, use cauliflower rice instead of jasmine rice. It’s light and still fills you up. Want to take it slow? Use a slow cooker. Combine all ingredients, cover, and let it cook for 6 to 8 hours on low. If you're in a hurry, use an Instant Pot. Cook on high for about 10 minutes, and you’ll have dinner ready fast. To store your Teriyaki Chicken Casserole, let it cool first. Place leftovers in an airtight container. This keeps the dish fresh and tasty. It can stay in the fridge for up to four days. If you want it to last longer, consider freezing it. To freeze portions, cut the casserole into servings. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag. Don't forget to label the bags with the date. This way, you know when you made them. When ready to eat, thaw in the fridge overnight. Reheat in the oven at 350°F (175°C) until hot. You can also use the microwave if you’re in a hurry. Preparing ingredients ahead saves time. You can chop the vegetables and store them in the fridge. Cook the chicken and rice in advance too. This makes assembly quick and easy. Batch cooking is another great idea. Make multiple casseroles and freeze them. This way, you have ready meals for busy days. Yes, you can use frozen vegetables in this dish. They save time and are easy to find. Frozen veggies are picked at their peak ripeness, which helps keep their flavor and nutrients. Just add them straight to your mix. You do not need to thaw them first. The cooking time may need slight adjustments. If you cannot find jasmine rice, try long-grain white rice or basmati rice. Both options will work well. Long-grain rice takes about 15 to 20 minutes to cook. Basmati may take 10 to 15 minutes. Just follow package instructions for the best results. Look for a few signs to know your casserole is ready. The rice should be tender, and the liquid should be mostly absorbed. You can also check that the chicken is heated through. If you see bubbles around the edges, it’s a good sign. Let it cool a bit before serving. You can prepare this casserole ahead of time. Mix all your ingredients and place them in your baking dish. Cover it tightly and store it in the fridge for up to 24 hours. When ready to bake, just remove it from the fridge. Bake as usual, adding a few extra minutes if it’s cold. This blog shared a tasty Teriyaki Chicken Casserole recipe. We discussed ingredients, easy steps, and tips for perfect results. You also learned about variations, storage options, and common questions. Now, you have all the tools to make this dish work for you. Enjoy adapting it to your taste. Happy cooking!$

Teriyaki Chicken Casserole

A delicious and easy casserole featuring tender chicken, jasmine rice, and colorful vegetables, all coated in a savory teriyaki sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Asian

Servings 6

Calories 350 kcal

Ingredients

2 cups cooked chicken, shredded or diced
1 cup jasmine rice, uncooked
2 cups broccoli florets
1 cup bell peppers, sliced
1 cup carrots, shredded
1 cup teriyaki sauce
2 cups chicken broth
1 teaspoon garlic powder
1 teaspoon ginger powder
1 tablespoon sesame oil
0.5 cup green onions, sliced
none sesame seeds for garnish

Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, combine the shredded chicken, uncooked jasmine rice, broccoli florets, sliced bell peppers, and shredded carrots.
In a separate bowl, mix together the teriyaki sauce, chicken broth, garlic powder, ginger powder, and sesame oil until well combined.
Pour the sauce mixture over the chicken and vegetable mixture. Stir until everything is evenly coated.
Transfer the entire mixture to a greased 9x13 inch baking dish, spreading it out evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 15 minutes until the rice is tender and the liquid is absorbed.
Remove from the oven and let it cool for a few minutes before serving.
Garnish with sliced green onions and a sprinkle of sesame seeds.

Notes

Feel free to customize the vegetables based on your preference.

Keyword casserole, chicken, rice, teriyaki, vegetables