1. Can I make this casserole ahead of time?

Yes, you can prepare all the components (cook the chicken, rice, and mix everything) ahead of time. Store it covered in the fridge and bake when ready to eat. If baking from cold, add an extra 5–10 minutes to the cook time.

2. What can I use instead of instant rice?

You can use regular cooked rice, brown rice, or even quinoa. Just make sure it’s fully cooked before mixing it into the casserole to avoid a mushy or undercooked texture.

3. How do I know the chicken is fully cooked?

When sautéing the chicken, it should be white all the way through with no pink in the center. If you’re unsure, use a meat thermometer—165°F (75°C) is the safe internal temperature for cooked chicken.

4. Can I freeze leftovers?

Absolutely. Let the casserole cool completely, then portion it into airtight freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the microwave or oven.

Teriyaki Chicken and Veggie Casserole

Name: Teriyaki Chicken and Veggie Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 1 pound diced chicken breast; 2 cups instant rice; 3 cups frozen mixed vegetables (e.g., carrots, peas, broccoli); 1 cup teriyaki sauce (divided); 2 tablespoons vegetable oil; 1 teaspoon garlic powder; Salt and pepper to taste; Optional: sesame seeds and sliced green onions for garnish

Description

This Teriyaki Chicken and Veggie Casserole is a quick, flavorful, and beginner-friendly one-pan meal packed with protein, veggies, and sweet-savory teriyaki glaze.

Ingredients

Scale

1 pound diced chicken breast
2 cups instant rice
3 cups frozen mixed vegetables (e.g., carrots, peas, broccoli)
1 cup teriyaki sauce (divided)
2 tablespoons vegetable oil
1 teaspoon garlic powder
Salt and pepper to taste
Optional: sesame seeds and sliced green onions for garnish

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Instructions

Preheat your oven to 375°F (190°C).
In a large mixing bowl, toss diced chicken with ½ cup of teriyaki sauce, garlic powder, salt, and pepper. Let marinate for 5 minutes.
Heat vegetable oil in a skillet over medium-high heat. Add marinated chicken and cook for 5–7 minutes, until mostly cooked through.
Meanwhile, prepare the instant rice according to package directions.
In a large casserole dish, combine cooked chicken, prepared rice, frozen vegetables, and the remaining teriyaki sauce. Stir well to combine.
Cover with foil and bake for 20–25 minutes, until hot and bubbly.
Remove from oven, garnish with sesame seeds and green onions if desired, and serve warm.

Notes

Use pre-cooked or leftover rice to save more time.
Add pineapple chunks for a tropical twist.
Make it vegetarian by swapping chicken for tofu or extra vegetables.
Add red pepper flakes or Sriracha for a spicy version.
Store leftovers in an airtight container for up to 4 days or freeze up to 2 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 10g
Sodium: 780mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 26g
Cholesterol: 65mg