okay so listen, I need to tell you about this teriyaki chicken casserole that I’ve been making on repeat because it’s honestly one of those recipes where you throw random stuff together and it somehow works better than it has any right to.

 

So like two weeks ago I had leftover rice in my fridge that was getting questionable, some chicken I needed to use before it went bad, and a bottle of teriyaki sauce that’s been in my pantry forever. I was scrolling through my phone trying to figure out what to make and just decided to combine everything into a casserole because why not. My roommate walked in while I was eating it and was like “what IS that” and then proceeded to eat half of it so yeah, it’s good.

why this whole thing is genius

You can use leftover rice which means less dishes and also that sad container of rice in your fridge finally has a purpose instead of getting tossed out three days later.

It’s filling in that way where you eat one serving and you’re actually satisfied. Not like those recipes where you eat and you’re hungry again in an hour, this actually sticks with you.

The teriyaki sauce does all the heavy lifting flavor-wise. You literally don’t need a bunch of spices or complicated stuff because the sauce handles it.

It reheats so well that sometimes I think it’s better the second day. The rice soaks up more of the teriyaki flavor overnight and gets less mushy somehow.

You can prep it ahead and just bake it when you’re ready. I’ve made this in the morning before work and stuck it in the fridge, then my husband just threw it in the oven when he got home. Marriage saver honestly.

what you actually need

optional stuff: sesame seeds for topping, green onions, sriracha if you want it spicy, water chestnuts for crunch

how to throw this together

 

Preheat your oven to 350°F. Or 375°F. I’ve done both depending on how patient I’m feeling that day and it’s always fine.

 

Cut your chicken into chunks. Like maybe inch-sized pieces? I’m bad at measuring but basically small enough that they’ll cook through but not so tiny they disappear. Season them with salt, pepper, and garlic powder.

Now you need to cook the chicken first. I just use a big skillet with a little oil and cook the chunks for like 6-8 minutes until they’re mostly done. They don’t have to be perfect because they’re going in the oven anyway. This is where I usually get distracted and scroll TikToks and almost burn them but haven’t yet so we’re good.

While that’s happening, grab a 9×13 casserole dish and spray it with cooking spray or whatever. I always forget this step and then the edges get stuck but it still tastes fine.

In a big bowl, mix your cooked rice, the frozen veggies (don’t thaw them, just dump them in frozen), most of your teriyaki sauce (save like a quarter cup), and the cooked chicken. Add some soy sauce if you want it saltier. Stir it all around until it looks combined.

 

Dump everything into your casserole dish and spread it out kind of evenly. Mine never looks perfect and there’s always some pieces sticking up weird but whatever.

 

Drizzle that leftover teriyaki sauce on top and then sprinkle the cheese all over. I’m very generous with cheese because cheese makes everything better and life is short.

 

Cover it with foil and bake for about 25 minutes. Then take the foil off and bake for another 10-15 minutes until the cheese is melted and bubbly and maybe a little brown on top.

The first time I made this I forgot to cover it with foil and the top got really brown really fast while the middle was still cold lol. So yeah, use the foil for the first part.

Let it sit for like 5 minutes before serving because it’s lava-hot straight out of the oven and I’ve burned my mouth on this more than once.

tips that actually helped

• If you don’t have leftover rice, you can make instant rice. Takes like 10 minutes and works perfectly fine. I’ve used those microwave rice packets too when I’m really lazy.
• I’ve done this with rotisserie chicken from the store and just shredded it instead of cooking raw chicken. Honestly easier and the chicken is already seasoned so that’s a bonus.
• Add some crushed pineapple if you want it sweeter. My aunt does this and it’s really good, gives it that sweet and salty thing.
• You can use fresh broccoli instead of frozen but you need to steam it first or it’ll be crunchy and weird. I tried this once with raw broccoli and it was not great.

storage and the mystery container saga

This keeps in the fridge for like 4-5 days in a covered container. But real talk I’m so bad at labeling things that I constantly open random containers and I’m like “is this the teriyaki casserole from Monday or something else entirely?”

Write the date on your containers. Use a sharpie. Be better than me.

I freeze individual portions sometimes in those meal prep containers and it freezes really well actually. Just microwave it for like 3-4 minutes from frozen and add a little water or extra teriyaki sauce because it dries out a tiny bit when frozen.

Reheating in the microwave works but the rice can get a little hard. I usually add a splash of water and cover it with a damp paper towel when microwaving and that helps. Or reheat it in the oven at 350°F for like 20 minutes covered with foil.

nutrition info (roughly)

(based on like 6 servings and honestly I’m guessing, it depends on how much cheese you use and what kind of chicken)

stuff people always ask me

 

Can I use quinoa instead of rice?

Yeah sure, I’ve done it with quinoa when I was trying to be healthy. Works fine, maybe use a little less because quinoa absorbs more liquid than rice. Also cauliflower rice works if you’re doing low carb but you need to squeeze out the water first or it gets soggy.

 

What if I don’t like the frozen veggie mix?

Then use whatever vegetables you want? I’ve done just broccoli, just snap peas, added mushrooms, bell peppers, whatever. Just make sure if you’re using fresh stuff you cook it a bit first. Frozen is honestly easier though.

 

Is this kid-friendly?

My nephew who’s like 7 ate three servings so I’d say yeah. If your kids don’t like veggies you can hide them better by chopping them smaller or just leave them out entirely. The chicken and rice with teriyaki sauce is good on its own.

 

Can I make this without cheese?

I mean technically yes but why would you want to? The cheese makes it creamy and holds everything together. But if you’re dairy-free or whatever just skip it, maybe add some extra teriyaki sauce on top so it doesn’t dry out.

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