About Teriyaki Chicken Casserole
Everyone needs a toss-it-together, don’t-have-to-think-about it dinner in their recipe arsenal, and this teriyaki chicken casserole is one of my favorites.
Because it’s, well, teriyaki chicken casserole – the type of tasty chicken takeout you can cook at home and feast off the leftovers for days.
It’s comfort food, all the way.
What’s so great about teriyaki chicken casserole?
Teriyaki chicken casserole is a delicious way to make your favorite takeout food yourself at your home. Full of vegetables, chicken, and fried rice, it is as balanced as it is tasty and a perfect dinner choice for any night of the week.
Can this Chinese chicken casserole be made in advance?
Yes! This casserole can be made in advance.
Once prepared, the casserole can be stored in the refrigerator for up to three to five days. You can also make the casserole and freeze it for up to three months (see freezing instructions below).
Can this easy chicken casserole dish be frozen?
Yes! And in fact, this is one of the best things about this recipe!
Casseroles, in general, are noteworthy because they are easily made in advance and frozen.
To Freeze Teriyaki Chicken Casserole
- Prepare dish per the recipe instructions, then allow to cool. NOTE: If planning to make in advance for the purpose of freezing and reheating for a future meal, cut 5 to 10 minutes off of the cooking time that the recipe calls for. This way, the casserole dish is not fully cooked, and, when it is reheated for serving, it will not be in danger of overcooking.
- If possible, save some teriyaki sauce to pour over your dish before reheating.
- Cover the top of the dish in heavy-duty aluminum foil, then wrap the entire dish in two layers of freezer-safe plastic wrap. OR you can also transfer the casserole to freezer-safe storage containers.
- Place in the freezer and store for up to three months.
To Reheat Teriyaki Chicken Casserole
- Thaw the casserole by either placing it in the refrigerator for 24-48 hours (overnight should be enough) OR placing it on the counter for one hour.
- Uncover the casserole, then cover with a fresh layer of aluminum foil.
- Preheat oven to 350 degrees F, then bake for 30 minutes.
- Check the casserole to ensure it’s heated through to your liking. If needed, you can heat the casserole for an additional 5-10 minutes.
How long can this casserole be left out?
Casseroles like this are ideal for feeding a crowd, and when serving, you want to make sure that the food stays tasty, fresh, and safe for everyone.
So when serving this dish, make sure it doesn’t sit out for more than two hours at room temperature. After that point, you either want to store it in the refrigerator or heat it up again.
More great chicken recipes
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How to make Teriyaki Chicken Casserole
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Prepare the teriyaki sauce by adding soy sauce, water, brown sugar, honey, ginger, extra virgin olive oil, and garlic to a small saucepan. Bring to a boil, stirring occasionally.
Step 2 – While the sauce simmers, create some slurry by mixing the cornstarch and 2 tablespoons of water.
Step 3 – Add the slurry to the teriyaki mixture, cooking and mixing until the sauce begins to thicken (should take about one minute). Remove the sauce from heat and set it aside.
Step 4 – Place chicken breasts in a 9×13 baking dish (or similar size), then drizzle some of the homemade teriyaki sauce on top (don’t use all the sauce – more will be added later). Bake chicken while preparing the next two steps.
Step 5 – If adding veggies, prepare them per the package instructions (boiling or microwaving should be fine).
Step 6 – Have leftover fried rice ready to use. OR, If making your own fried rice (I highly recommend this recipe, with some adjustments [see full recipe below]), prepare per instructions while chicken cooks.
Step 7 – Remove chicken from the oven and use two forks to shred it.
Step 8 – Add the fried rice and veggies to the baking dish with the chicken, then drizzle teriyaki sauce on top. Mix all ingredients together until everything is coated with sauce.
Step 9 – Bake the casserole for another 15 minutes.
Step 10 – Remove from oven and drizzle more sauce on top.
Step 11 – Serve and enjoy!
This recipe was originally published on September 16th, 2015. It received a TLC update on April 9th, 2020.
Teriyaki Chicken Casserole
Have your favorite Chinese takeout prepared in a different way: baked in a casserole dish with assorted veggies and fried rice. Perfect for leftovers!
Preheat oven to 350 degrees F.
In a small saucepan, bring soy sauce, water, brown sugar, honey, ginger, extra virgin olive oil, and garlic to a boil over medium heat. Let cook for 1 minute.
While teriyaki sauce cooks, mix cornstarch and water (creating "slurry") in a small .
Pour slurry mixture into teriyaki sauce, whisking constantly until sauce begins to thicken (about 1 minute). Remove saucepan from heat.
Place chicken breasts in your chosen (9×13 or similar size). Pour 1 cup of teriyaki sauce on and around chicken. Place dish in the oven and bake, uncovered, for 30 minutes.
While chicken cooks, prepare the fried rice. If using this recipe, make the following ingredient changes: 1 1/2 cups rice, 1 1/2 cups water, 2 eggs, no veggies. Follow other directions and ingredients as normal. When finished, set fried rice aside.
Finally, cook or heat mixed vegetables per package instructions.
When chicken is done, remove from oven and use two forks to shred into bite sized pieces. Be careful of the hot plate while you work!
Add fried rice and mixed vegetables to dish with shredded chicken. Add another 2-3 tablespoons of teriyaki sauce and stir all ingredients together to coat.
Return dish to oven and bake for another 15 minutes.
Remove from oven and drizzle the remaining teriyaki sauce on top, if desired.
385kcal | Fat: 4g | Cholesterol: 48mg | Sodium: 2073mg | Potassium: 747mg | Carbohydrates: 62g | Fiber: 7g | Sugar: 16g | Protein: 26g | Vitamin A: 8450% | Vitamin C: 17.2% | Calcium: 68% | Iron: 2.7%