Prep Time: 35 mins | Cook Time: 15 mins | Total Time: 50 mins | Servings: 4 to 6
A staple at my house, Teriyaki Chicken Casserole with juicy, savoury shredded chicken, rice, and veggies with an outstanding teriyaki sauce. The top on my list and one of my family’s favourite rotations. A complete meal in one that you can make without a fuss in just an hour!
3/4 c. low-sodium soy sauce
1/2 c. water
1/4 c. brown sugar
1/2 tsp ground ginger
1/2 tsp minced garlic
2 tbsp cornstarch + 2 tbsp water
1 lb boneless skinless chicken breasts
1 bag (12 oz.) stir-fry vegetables (broccoli, carrots, snow peas, etc.) (can be found in the produce section of grocery stores)
3 c. cooked brown or white rice
How to make Teriyaki Chicken Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F. And using a non-stick spray, grease a 9 x 13-inch baking pan.
Step 2: In a small saucepan, combine the soy sauce, half cup water, brown sugar, ginger, and garlic. Cover with the lid and bring to a boil over medium heat. Uncover and cook for a minute more.
Step 3: In the meantime, in another dish, whisk the cornstarch with 2 tbsp water until smooth. Add this to the mixture in the saucepan once the sauce is boiling and stir to mix. Continue to cook until the sauce begins to thicken, then take away from the heat.
Step 4: In the prepared pan, place the chicken breasts and pour over a cup of the sauce. Bake in the preheated oven for about 35 minutes until cooked through. Take the pan out of the oven and using two forks, shred the chicken in the dish.
Step 5: While baking the chicken, cook or steam the vegetables following the package instructions.
Step 6: To the casserole dish with the shredded chicken, add the cooked veggies and rice. Pour in most of the sauce, setting a little aside for later. Toss the ingredients gently to combine, then place them back in the oven to bake for another 15 minutes. When done, remove from the oven and allow the casserole to sit for at least 5 minutes. Before serving, drizzle with the reserved sauce. Enjoy!
If planning to freeze, ready the casserole and stop before baking, then tightly tent the pan with foil and freeze for about 2 months. When ready to serve, thaw the casserole in the fridge overnight and bake as directed.
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