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Teriyaki Chicken Casserole

A nutritious and satisfying casserole combining tender shredded chicken, mixed vegetables, sweet pineapple, and hearty brown rice in a rich homemade teriyaki sauce. This easy one-dish meal is perfect for busy weeknights and meal prepping.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Family Favorites, Healthy Meals, Main Course, Meal Prep, One-Dish Meals
Cuisine: Asian-Inspired
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3/4 cup low sodium soy sauce
  • 1/2 cup water
  • 1/3 cup brown sugar packed
  • 1 tbsp honey
  • 3/4 tsp ground ginger
  • 1 tsp olive oil
  • 1/2 tsp garlic minced
  • 2 tbsp corn starch
  • 2 tbsp water
  • 1 1/2 lbs chicken breasts boneless skinless
  • 32 oz frozen mixed vegetables un-sauced
  • 1 cup pineapple tidbits drained
  • 3 cups brown rice cooked

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Combine soy sauce, water, brown sugar, honey, ginger, olive oil, and garlic in a saucepan. Bring to a boil, then uncover and cook for 1 minute.
  3. Mix corn starch with 2 tablespoons water to form a slurry. Stir into the boiling sauce and cook until thickened, then remove from heat.
  4. Place chicken in a 9x13-inch dish, pour 1 cup sauce over it, and bake for 30-35 minutes until cooked through. Shred chicken in the dish.
  5. Cook vegetables according to package directions.
  6. Add vegetables, pineapple, and rice to the chicken. Pour in most of the remaining sauce and stir to combine.
  7. Bake for an additional 15 minutes. Drizzle with remaining sauce and serve.

Notes

Garnish with sesame seeds or green onions for added flavor. Substitute cauliflower rice for a lower-carb option.