Teriyaki Chicken Casserole
A delicious and easy one-dish meal combining chicken, rice, and fresh vegetables in a teriyaki sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1/2 cup bell pepper, diced
- 1/2 cup teriyaki sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, cooked jasmine rice, chicken broth, broccoli, carrots, bell pepper, teriyaki sauce, sesame oil, garlic powder, ginger powder, salt, and pepper. Mix well until all ingredients are evenly coated.
- Transfer the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the vegetables are tender and the casserole is heated through.
- Once out of the oven, let it cool for a few minutes. Garnish with sliced green onions and sesame seeds before serving.
Notes
- Make sure to use cooked chicken to save time.
- You can substitute vegetables according to your preference.
- This dish can be refrigerated and reheated for leftovers.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg