Baked Teriyaki Chicken Casserole Recipe

4.93 from 13 votes

All in one pot, Baked Teriyaki Chicken Casserole recipe is simple and quick. No precooking required and a hit with the whole family.

Prep Time10

Cook Time30

Resting Time10

Total Time50

Course: Dinner

Cuisine: American, Japanese

Servings:

Author: Kellie

Cost: $15

Preheat oven to 425 degrees.
Coat a baking dish with cooking spray.
In the baking dish, stir together the rice, water, broccoli, carrots, pineapple, snow peas, salt and pepper.
Arrange the chicken on top of the rice mixture and pour the teriyaki sauce evenly over the chicken. Cover the casserole tightly with foil.
Transfer the baking dish to the oven and bake for 25 minutes covered and an additional 10 minutes uncovered or until the chicken reaches an internal temperature of 165˚F on an instant read thermometer and the rice has absorbed the liquid.
Remove the chicken from the baking dish and allow to rest for 5 minutes. Fluff the rice with a fork.
Slice the chicken across the grain and serve with the rice. Sprinkle with sesame seeds and cilantro, if desired.

Chicken: Use 4 similarly sized boneless, skinless chicken breasts, approximately 1½–2 pounds total. Cook until the thickest part reaches 165°F.
Rice: Use the uncooked white rice specified in the ingredient list. Brown rice and instant rice are not direct substitutions because they require different cooking conditions.
Teriyaki Sauce: Homemade or store-bought teriyaki sauce can be used. The flavor and sodium content will vary by brand.
Leftovers: Refrigerate promptly in an airtight container for up to 3–4 days, or freeze for 2–3 months for the best quality.
Reheating: Add a splash of water and reheat covered until hot throughout, reaching 165°F.
Garnish: Sprinkle with toasted sesame seeds, chopped green onions, or cilantro before serving, if desired.