Teriyaki Chicken Casserole
This Teriyaki Chicken Casserole combines juicy chicken, vibrant vegetables, and a rich teriyaki sauce all baked together in a comforting and satisfying dish. Perfect for a family dinner, this casserole is both delicious and straightforward to prepare.
Equipment
- 1 large mixing bowl
- 1 9x13 inch baking dish
- 1 skillet or frying pan
- 1 measuring cups and spoons
- 1 cutting board
- 1 whisk
Ingredients
- 2 cups cooked rice white or brown
- 1 lb boneless, skinless chicken breasts diced
- 2 cups mixed vegetables such as broccoli, carrots, and bell peppers
- 1 cup teriyaki sauce
- 1 cup shredded mozzarella cheese can be replaced with lighter cheese or omitted for a healthier option
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 teaspoon ground ginger
- 1 tablespoon sesame seeds optional, for garnish
- 3 green onions chopped for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and ground ginger, cooking for about 1 minute until fragrant.
- Add the diced chicken to the skillet and cook for about 5-7 minutes until it is no longer pink in the center. Stir in the mixed vegetables and cook for another 3-4 minutes until they are tender.
- In a large mixing bowl, combine the cooked rice, chicken and vegetable mixture, and teriyaki sauce. Stir well to coat everything evenly.
- Transfer the mixture into the 9x13 inch baking dish. Spread it out evenly, then sprinkle the shredded mozzarella cheese on top.
- Bake in the preheated oven for 30 minutes until the cheese is melted and bubbly.
- If you like, garnish with sesame seeds and chopped green onions before serving.
Notes
You can customize the vegetables based on your preference or what you have on hand.
To make it even healthier, consider replacing the mozzarella cheese with a lighter cheese option or omitting it entirely.
Leftovers can be stored in the refrigerator for up to 3 days and can be reheated in the oven or microwave.