Teriyaki Chicken Casserole

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This one pan teriyaki chicken brings the takeout home! With tender chicken, rice, and veggies in an irresistible teriyaki sauce, it's tasty and - best of all - really easy to make.

Prep Time10

Cook Time45

Total Time55

Servings: servings

Calories: 387kcal

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 (9x13 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.

Notes

Substitutions:

Chicken breast: Can substitute boneless, skinless chicken thighs.

How to Store: Store leftovers in an airtight container in the fridge for 3-4 days.

How to Freeze: This Teriyaki Chicken Casserole recipe freezes well. It can be frozen before or after cooking. See “freezer meal instructions” section in the original post for full instructions.”

How to Reheat: This can be reheated in the microwave in 30 second increments, stir in between heating, or cover with tin foil and place into the oven to reheat.

How to Scale: This recipe can easily be doubled if you are feeding a crowd (use two pans) or halved for smaller portions (swap in an 8x8 pan).

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