Teriyaki Chicken Casserole

Servings: 4-6

This casserole is made with savory chicken, rice, and veggies tossed in a delectable teriyaki sauce. A no-fuss meal perfect for your entire family!

Ingredients

1 lb boneless, skinless chicken breasts

1/2 tsp minced garlic

3/4 c. low-sodium soy sauce

1/2 c. water

1/2 tsp ground ginger

1/4 c. brown sugar

2 tbsp cornstarch plus 2 tbsp water

3 c. cooked brown or white rice

1 bag (12 oz.) stir-fried vegetables (broccoli, carrots, snow peas, etc.)

How to make Teriyaki Chicken Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a non-stick spray, grease a 9 x 13-inch baking pan.

Step 2: In a small saucepan, whisk the soy sauce, ½ c water, brown sugar, ginger, and garlic. Put the lid on and bring the mixture to a boil on medium heat. Take the lid off and continue to cook for another minute.

Step 3: In another dish, mix the cornstarch and 2 tbsp water until smooth. Add this to the saucepan once the mixture is boiling and stir well. Cook the sauce further until it begins to thicken, then take the pan off the heat.

Step 4: In the prepared pan, place the chicken breasts. All around the chicken, place the veggies and pour the sauce on top. Tent with foil and bake in the preheated oven for about 30 minutes or until the internal temperature of the chicken reaches 165 degrees F. Once done, take the dish out of the oven and remove the foil. Using two forks, shred the chicken while still hot.

Step 5: To the casserole dish, add the cooked chicken. Then, add most of the remaining sauce, setting some aside for later. Toss until everything is combined. Resume baking for 10 minutes more or until the casserole is heated through.

Step 6: Before serving, allow the casserole to stand for about 5 minutes. Make sure to drizzle each serving with the reserved sauce. Enjoy!

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Teriyaki Chicken Casserole

This casserole is made with savory chicken, rice, and veggies tossed in a delectable teriyaki sauce. A no-fuss meal perfect for your entire family!

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Course Main Course

Cuisine Japanese

Servings 6 people

Ingredients

  

• 1 lb boneless skinless chicken breasts
• 1/2 tsp minced garlic
• 3/4 c. low-sodium soy sauce
• 1/2 c. water
• 1/2 tsp ground ginger
• 1/4 c. brown sugar
• 2 tbsp cornstarch plus 2 tbsp water
• 3 c. cooked brown or white rice
• 1 bag 12 oz. stir-fried vegetables (broccoli, carrots, snow peas, etc.)

Instructions

 

• Prepare the oven. Preheat it to 350 degrees F. Using a non-stick spray, grease a 9 x 13-inch baking pan.
• In a small saucepan, whisk the soy sauce, ½ c water, brown sugar, ginger, and garlic. Put the lid on and bring the mixture to a boil on medium heat. Take the lid off and continue to cook for another minute.
• In another dish, mix the cornstarch and 2 tbsp water until smooth. Add this to the saucepan once the mixture is boiling and stir well. Cook the sauce further until it begins to thicken, then take the pan off the heat.
• In the prepared pan, place the chicken breasts. All around the chicken, place the veggies and pour the sauce on top. Tent with foil and bake in the preheated oven for about 30 minutes or until the internal temperature of the chicken reaches 165 degrees F. Once done, take the dish out of the oven and remove the foil. Using two forks, shred the chicken while still hot.
• To the casserole dish, add the cooked chicken. Then, add most of the remaining sauce, setting some aside for later. Toss until everything is combined. Resume baking for 10 minutes more or until the casserole is heated through.
• Before serving, allow the casserole to stand for about 5 minutes. Make sure to drizzle each serving with the reserved sauce. Enjoy!