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One-Pot Teriyaki Chicken Casserole

This teriyaki chicken casserole is a tasty dish packed with rice, flavorful chicken, and crisp, tender stir-fry vegetables. Everything, including the rice, bakes together in one dish, making it a foolproof recipe for an easy weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dinner, Entree
Cuisine: American
Calories: 424
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 1/2 cups uncooked sushi rice or short grain white rice, rinsed and drained
  • 2 cups boiling water
  • 3 cups cooked chicken, cut into bite size pieces
  • 1 12-to-14.4 ounce bag frozen stir fry vegetables, cooked according to package directions
  • 1 cup teriyaki marinade and sauce, plus more for serving (such as Soy Vay Veri Veri
  • sliced green onions and sesame seeds, for garnish
  • Sriracha sauce and soy sauce, for serving, optional

Method
 

  1. Preheat the oven to 350 degrees F (176 degrees C). Lightly grease a 9×13-inch (3-quart) baking dish with cooking spray.
  2. Place rinsed and drained rice in the prepared baking dish. Carefully pour boiling water over rice. Cover the dish tightly with foil.
  3. Bake in the preheated oven until water is absorbed and rice is tender, 20 minutes.
  4. Remove from the oven and let stand, covered, for 5 minutes. Uncover and fluff rice with a fork.
  5. Stir in chicken, cooked vegetables, and teriyaki sauce until well combined.
  6. Bake, uncovered, until casserole is heated through, about 15 minutes.
  7. Garnish with green onions and sesame seeds. Serve with additional teriyaki sauce and Sriracha, if desired. Recipe developed by Barrett Heald

Nutrition

Calories: 424kcalCarbohydrates: 37gProtein: 20gFat: 24gSaturated Fat: 4gCholesterol: 32mgSodium: 2603mgFiber: 9gSugar: 14g

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