Teriyaki Chicken Casserole combines tender chicken marinated in savory teriyaki sauce with a medley of colorful vegetables with cooked rice that’s baked to perfection. It’s a flavorful fusion dish that’s both hearty and satisfying, perfect for dinner, and delicious as leftovers.
Hey cousins! In this post, I bring to you a delightful recipe that’s sure to tantalize your taste buds – the Teriyaki Chicken Casserole. This dish is a fusion of flavors, combining the savory goodness of teriyaki sauce with tender chicken and an assortment of colorful veggies. And the best part? It’s just as delicious and reheated the next day! So, let’s get started.
Teriyaki Chicken Casserole Ingredients
- 4 boneless, skinless chicken breasts, cubed
- 1 cup teriyaki sauce (store-bought or homemade)
- 3 cups of cooked white or brown rice
- 3 cups fresh stir fry vegetable mix
- 1 cup red cabbage
- 1/2 cup green cabbage
- 1/2 cup sliced green onions
- 1 tbsp olive oil or sesame oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
How to Make Teriyaki Chicken Casserole
- Preparation: Start by marinating the chicken in the teriyaki sauce for at least 30 minutes. This allows the flavors to meld and the chicken to soak up that delectable sauce.
- Cook the Veggies: In a large pan or skillet, heat the oil on medium heat. Add the fresh stir-fry mix and onions. Sauté them for about 4-5 minutes until they are slightly tender yet still vibrant, then add in the cabbage and cook for 2 more minutes. Sprinkle with garlic powder, onion powder, salt, and pepper. Remove them from the skillet and set aside.
- Cook the Chicken: In the same skillet, add the marinated chicken. Cook until they are browned and cooked through about 8-10 minutes. Once done, shred or chop the chicken.
- Combine and Bake: In a large baking dish, spread the cooked rice as the first layer. Top this with the sautéed veggies, peas, and then the cooked teriyaki chicken. If you have any leftover teriyaki sauce, drizzle it over the top. Mix everything gently so the flavors combine, but be careful not to mush the rice.
- Bake in a preheated oven at 375°F (190°C) for about 20 minutes or until everything is heated through and slightly crispy on the edges.
- Before serving, sprinkle the sliced green onions on top for an added crunch and burst of flavor.
And there you have it — amazing Teriyaki Chicken Casserole that’s both hearty and satisfying!
Tips for Storing Leftover Teriyaki Chicken and Vegetables
One of the beauties of this casserole is how well it stores. To keep your leftovers tasting fresh:
Let Cool Before Storing
Before you pack away the leftovers, ensure the casserole has cooled to room temperature. This prevents the buildup of condensation, which can make your dish soggy.
Store In Airtight Containers
Using an airtight container is essential to preserving the flavors and preventing any unwanted odors from infiltrating your delicious casserole.
Label and Date The Containers
It’s always a good idea to label your container with the date you made the casserole. While it’s likely to be eaten up quickly, it’s best to consume the leftovers within 3-4 days for the best quality.
Warming Up Leftovers:
Now, onto the exciting part – enjoying that dish a second time around! I have two ways that you can warm up those leftovers, cousins! You can either warm them up in the microwave or in the oven. You decide:
- Microwave: For a quick reheat, place a portion of your casserole in a microwave-safe dish and heat on high for 2-3 minutes or until it’s hot all the way through. It’s a good idea to cover the dish with a microwave-safe lid or plastic wrap (with a small portion left open) to retain moisture.
- Oven: If you have a bit more time, preheat your oven to 375°F (190°C). Place the casserole in an oven-safe dish and cover with aluminum foil. Bake for about 15-20 minutes or until heated thoroughly. The oven method is perfect for retaining the original texture of the casserole.
More Easy Casserole Recipes
- Hamburger and Potato Casserole
- Cheesy Broccoli Chicken and Rice Casserole
- Creamy Corned Beef Casserole Recipe
- Chicken Parmesan Casserole
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Teriyaki Chicken Casserole
Ingredients
- 4 boneless skinless chicken breasts, cubed
- 1 cup teriyaki sauce store-bought or homemade
- 3 cups of cooked white or brown rice
- 3 cups fresh stir fry vegetable mix
- 1 cup red cabbage
- 1/2 cup green cabbage
- 1/2 cup sliced green onions
- 1 tbsp olive oil or sesame oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Preparation: Start by marinating the chicken in the teriyaki sauce for at least 30 minutes. This allows the flavors to meld and the chicken to soak up that delectable sauce.4 boneless, 1 cup teriyaki sauce
- Cook the Veggies: In a large pan or skillet, heat the oil on medium heat. Add the fresh stir-fry mix and onions. Sauté them for about 4-5 minutes until they are slightly tender yet still vibrant. Then add in the cabbage and cook for 2 more minutes. Sprinkle with garlic powder, onion powder, salt, and pepper. Remove them from the skillet and set aside.3 cups fresh stir fry vegetable mix, 1 cup red cabbage, 1/2 cup green cabbage, 1 tsp garlic powder, 1 tsp onion powder, Salt and pepper to taste, 1 tbsp olive oil or sesame oil
- Cook the Chicken: In the same skillet, add the marinated chicken. Cook until they are browned and cooked through — about 8-10 minutes. Once done, shred or chop the chicken.4 boneless
- Combine and Bake: In a large baking dish, spread the cooked rice as the first layer. Top this with the sautéed veggies, peas, and then the cooked teriyaki chicken. If you have any leftover teriyaki sauce, drizzle it over the top. Mix everything gently so the flavors combine, but be careful not to mush the rice.3 cups of cooked white or brown rice
- Bake in a preheated oven at 375°F (190°C) for about 20 minutes or until everything is heated through and slightly crispy on the edges.
- Before serving, sprinkle the sliced green onions on top for an added crunch and burst of flavor.1/2 cup sliced green onions
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