Introduction
Baked Chicken Teriyaki Casserole is a weeknight hero: comforting, saucy, and designed to feed a hungry family with minimal fuss. This one-dish meal pairs tender, seasoned chicken and crisp-tender vegetables with rice that soaks up a glossy teriyaki sauce, creating a balanced plate of protein, veg, and satisfying starch. The technique — layering uncooked rice, pouring a seasoned liquid, then topping with pre-seared chicken and vegetables — produces reliable results without constant babysitting. The dish scales easily, freezes well, and offers flexibility for dietary swaps, making it ideal for meal prep or a busy evening when you want something wholesome and flavorful on the table. This recipe is tested and written for publish-ready clarity by tinsuf.
In this article you’ll find a clear ingredient table, step-by-step instructions, troubleshooting tips for common problems (rice undercooked, sauce too thin), storage and make-ahead directions, an explanation of why the method works, plus expert variations and serving suggestions to elevate the casserole. Follow the steps below for a reliably tender, glossy teriyaki casserole every time.
Ingredients
- 1 pound (450 g) boneless, skinless chicken breasts, diced into 1-inch (2–3 cm) pieces
- 2 cups (about 150 g) broccoli florets, cut into bite-sized pieces
- 1 cup (about 120 g) sliced carrots (fresh or frozen, sliced 1/8–1/4 inch)
- 1 cup (200 g) uncooked long-grain white rice (or jasmine rice)
- 1 cup (240 ml) teriyaki sauce (store-bought or homemade)
- 1 tablespoon olive oil (for sautéing chicken)
- 2 cups (480 ml) low-sodium chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 tablespoon toasted sesame seeds (optional, for garnish)
- 2 tablespoons chopped green onions (for garnish)
