Flavortown Teriyaki Chicken Casserole Recipe Is What's For Dinner by Jan Mostrom

I love easy weeknight casseroles that come together in 10 minutes, and then are just popped into the oven. Chicken, vegetables, rice and a delicious teriyaki sauce combine to not only make this chicken casserole recipe filling, but incredibly tasty.

To make this teriyaki chicken casserole recipe you will need soy sauce, rice vinegar, brown sugar, fresh garlic, fresh ginger, honey, cornstarch, chicken breasts, a frozen Asian vegetable mix, frozen shelled edamame, cooked brown rice and green onions. You can lessen cooking time of this casserole if you use a rotisserie chicken (see Recipe Notes).

Serve this flavorful Asian-inspired casserole for dinner with your favorite side dishes.

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Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour and 10 minutes
Servings: 6

Ingredients

• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 1 teaspoon fresh garlic, minced
• 1 teaspoon fresh ginger, minced or grated
• 1 tablespoon honey
• 2 tablespoons cornstarch
• 3 large chicken breasts, cut in half
• 3 cups frozen Asian vegetable mix
• 1/2 cup frozen shelled edamame
• 2 cups brown rice, cooked
• chopped green onions, for serving (optional)

Helpful Products

• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Skillet
• Salt and Pepper
• Baking Dishes
• Saucepot

Recipe Notes

• You can use a cooked whole chicken. Just shred it and only cook dish for 15 minutes total.

• You can leave breasts in half if you don't want to shred them.

• I like to use cooked frozen brown rice from Trader Joes.

• Feel free to add two bags of frozen vegetables if you like the dish heavier with vegetables.

Here's how to make it: 

1. Place a saucepot over medium heat. Add honey, ginger, garlic, brown sugar, cornstarch, rice vinegar and soy sauce. Heat and stir about 2 to 3 minutes or until sauce is thickened.
   
2. Place chicken breasts in a medium casserole dish. Pour half the sauce over the chicken. Bake in a preheated 350-degree F oven for 40 to 45 minutes, or until chicken is done. Remove from the oven and shred chicken.
   
3. Microwave vegetables and edamame or heat up in a skillet.
   
4. Add chicken, sauce (reserve a bit for topping if you'd like), vegetables, rice and edamame back to the casserole dish and mix well.
   
5. Bake the casserole for 15 minutes more.
   
6. Serve topped with extra sauce and green onions, if desired.
   

Nutrition Facts Per Serving

Calories: 530

Total Fat: 9.2g

Saturated Fat: 1.9g

Cholesterol: 67mg

Sodium: 556mg

Total Carbohydrate: 81.6g

Dietary Fiber: 4.2g

Total Sugars: 30.2g

Protein: 30.4g

Vitamin D: 0mcg

Calcium: 108mg

Iron: 3mg

Potassium: 501mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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