Teriyaki Chicken Casserole is a way to enjoy take-out flavors – simply and easily – right at home! With tender rice, juicy chicken, and veggies in a teriyaki sauce, it tastes amazing and couldn’t be easier to make. All you need is one pan!
When I’m starting to grow tired of traditional chicken recipes, this teriyaki chicken and broccoli recipe is one I always turn to! It’s simple, easy, and low-effort, but just different enough to make chicken exciting again. Plus, this Teriyaki Chicken Casserole is absolutely delicious!
We’ve got bites of chicken and tender rice in a teriyaki sauce with some hoisin sauce for a touch of rich sweetness. Plus tender broccoli florets and shredded carrots for a teriyaki chicken and rice casserole that is simple yet out-of-this-world delicious.
Why I LOVE this recipe!
- Meal in one – Serve it up with sides if you like, but with protein, carbs, and veggies all in one, this makes an easy teriyaki chicken and rice bowl; nothing else needed!
- One pan recipe – This teriyaki chicken and broccoli comes together in a single baking pan. Less dishes?! I’m in!
- Simple & easy – When you’re craving teriyaki but don’t want to pay take-out prices and also don’t want to fuss in this kitchen for hours, this recipe makes teriyaki chicken simple! Plus, all you need are a few minutes to prep it, then the oven does the rest of the work.
- Dairy free – If you’re looking for dairy-free chicken recipes, you’re in the right place! This teriyaki chicken and broccoli has zero.
Recipe Notes
This Teriyaki Chicken Casserole recipe is as simple as promised! Just 7 ingredients and 10 minutes hands-on time for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make Teriyaki Chicken Casserole to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Chicken – You’ll want 1 1/2 pounds of boneless and skinless chicken breasts. Thighs will work, too.
- Carrots – One cup of shredded carrots. You can shred your own carrots on a cheese grater, or buy already shredded carrots in the produce section of most well-stocked grocery stores.
- Broccoli – 16 ounces, or about 2 cups, of broccoli florets. You can also use frozen broccoli florets – just make sure they’re thawed first.
- Teriyaki sauce – Grab your favorite bottle from the store or make your own homemade teriyaki sauce (it’s extra good!)
- Hoisin sauce – This sauce is popular in Cantonese cuisine. It’s thick, rich, slightly sweet, and adds a ton of flavor.
- Chicken broth – Lends a backbone of flavor plus adds moisture to the dish so that the chicken will be tender and the rice cooks perfectly.
- Rice – Be sure to use a quick-cooking rice like minute rice in this teriyaki chicken rice casserole. Longer-cooking rices won’t cook all of the way through.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Spicy Teriyaki Chicken Casserole– Add two or three tablespoons of chili garlic sauce along with the teriyaki and hoisin sauces.
- Veggie Teriyaki Chicken Casserole– Amp up the veggies by adding sugar snap peas or snow peas, onion, and red bell pepper strips.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Teriyaki Chicken Casserole.
Cut the chicken into bite-size pieces. Add to the casserole dish along with the broccoli and rice.
Add the shredded carrots, teriyaki sauce, hoisin sauce, and rice to the casserole dish.
Combine well, coating all of the chicken, veggies, and rice with the sauce.
Bake until the chicken and vegetables are tender and the rice is cooked through.
Recipe Tips
- Cut the chicken evenly – The chicken pieces should all be roughly the same size, 1/2 to 1 inch big. This way, they’ll cook at the same rate.
- Don’t swap in a different rice – In order for the rice to be done cooking at the same time as the chicken, you must use an instant rice such as Minute Rice.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use pre-shredded carrots – Buy carrot matchsticks at the store to save the step of having to shred carrots.
- Swap in frozen broccoli – Instead of having to wash and cut fresh broccoli, thaw a pound of fresh broccoli pieces and use that.
Freezer Meal Instructions
Making this Teriyaki Chicken Casserole recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Assemble the casserole up to the point of baking. You can freeze the casserole right in the baking dish, or place the contents in a gallon-size freezer bag.
- Label and freeze.
- Thaw overnight in the fridge.
- Spread contents in a baking dish and proceed with baking the Teriyaki Chicken Casserole.
How to Freeze Teriyaki Chicken Casserole After Cooking
- Allow baked one pan teriyaki chicken to cool to room temperature.
- Wrap well with foil and transfer to the freezer for up to 6 months.
- Thaw overnight in the fridge.
- Warm individual portions in the microwave or bake.
What to Serve with Teriyaki Chicken Casserole
Since this protein based dinner has the delicious flavors of Japanese cuisine, it will pair well with many of your favorite Asian-inspired side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Teriyaki Chicken Casserole Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Recipe FAQ’s
Can you add uncooked rice to a casserole?
Absolutely! The trick is to make sure the chicken is finished cooking around the same time that the rice is done. I like to use instant rice (Minute Rice) and diced chicken for many of my chicken casseroles.
What are the basics of a casserole?
The basics of a casserole usually include a protein such as chicken or beef, a starch like rice or pasta, and a sauce/creamy base. Vegetables are often included, too.
More EASY Chicken Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy chicken recipes here, or see a few of our readers favorite recipes below.
- Million Dollar Chicken Casserole
- Cheesy Broccoli Chicken Rice Casserole
- Spinach and Artichoke Chicken Bake
- Baked Chicken Spaghetti
Teriyaki Chicken Casserole
Ingredients
- 1½ pounds boneless skinless chicken breast, or thighs
- 1 cup shredded carrots
- 16 ounces broccoli florets, fresh, or frozen and thawed
- 2 cups teriyaki sauce
- ¼ cup hoisin sauce
- 2 cups chicken broth
- 2 cups quick cooking rice
Garnish (optional)
- Green onions
Instructions
- Preheat the oven to 350˚F.
- Cut the chicken into small bite sized pieces, about ½-1 inch.
- In a large casserole dish (9×13 inch) combine the chicken, broccoli, carrots, teriyaki sauce, hoisin sauce, and rice. Mix until everything is evenly distributed, then spread evenly in the casserole dish.
- Pour the chicken broth over the top of the chicken mixture and bake for 45-55 minutes or until the rice is cooked and almost all of the liquid has been absorbed. You may see some bubbling around the edges, but the casserole should not be soupy.
- Remove from the oven and allow to sit 10 minutes. Then garnish with green onions and serve warm.
Recipe Notes
- Chicken breast: Can substitute boneless, skinless chicken thighs.
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