Description
This Teriyaki Chicken Casserole is a delicious and comforting dish made with shredded chicken, rice, vegetables, and a savory-sweet teriyaki sauce, all baked together with a cheesy, golden top. It’s a quick, easy meal that’s perfect for any night of the week.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups cooked rice
- 1 cup frozen peas and carrots
- 1/2 cup diced onion
- 1 cup shredded cheddar cheese
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the cooked chicken, cooked rice, frozen peas and carrots, diced onion, and shredded cheddar cheese.
- In a separate bowl, whisk together soy sauce, teriyaki sauce, honey, olive oil, garlic powder, ground ginger, salt, and pepper. Pour this mixture over the chicken and rice blend, stirring until everything is well coated.
- Transfer the mixture into a greased 9×13-inch baking dish. If desired, sprinkle breadcrumbs on top for a crispy topping.
- Bake uncovered in the preheated oven for 30-35 minutes, or until the casserole is hot and bubbly, and the top is golden brown.
- Take it out of the oven and let it cool for a few minutes before serving.
Notes
- You can substitute brown rice for white rice for a healthier option.
- For a lower-sodium version, use reduced-sodium soy sauce.
- Add extra veggies like bell peppers or mushrooms for more flavor and nutrients.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Asian
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 420
- Sugar: 9g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg