Teriyaki Chicken and Rice Casserole

This one-pan Teriyaki Chicken and Rice Casserole is easy to prepare, packed with protein, vegetables, and sweet pineapple, making it a perfect meal for busy weeknights.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

2-3 pieces Boneless, skinless chicken breasts Choose based on preference for texture.
1 cup Uncooked rice (white or brown) Brown rice takes longer to cook.
1 cup Teriyaki sauce Store-bought or homemade.

Vegetables

1 cup Bell peppers, chopped Can use any color.
1 cup Carrots, sliced Add more for flavor and nutrition.
1 cup Green beans, chopped Fresh or frozen.

Method

Preparation

Preheat your oven to 350°F (175°C).
Place chicken breasts in a 9x13-inch casserole dish and pour 1 cup of teriyaki sauce over the chicken, making sure it's well coated.

Cooking

Bake in the preheated oven for 30-35 minutes until cooked through (internal temperature should reach 165°F or 74°C).
While the chicken is baking, cook the rice according to package instructions, typically using a 2:1 water-to-rice ratio.

Combining Ingredients

In a large bowl, combine the cooked rice, teriyaki chicken (cut into small pieces), and additional teriyaki sauce as desired.
Stir well to ensure all ingredients are mixed together.

Notes

To avoid dry rice, add an extra splash of teriyaki sauce or chicken broth before the final bake. You can also cover the dish with foil if the top is browning too quickly during baking.