Casserole Nights: Why I Keep Making This Teriyaki Chicken Thing
Let me tell you a secret—I never planned on inventing a Teriyaki Chicken and Rice Casserole. But you know those nights when you open the fridge and everything just seems to stare back at you, daring you to make something edible? Well, this casserole was born out of that sort of mild panic, plus my deep love for not doing more dishes than strictly necessary. The first time I made it, I dumped everything into my old blue casserole dish (which, by the way, is chipped on two corners, but I can't bear to toss it) and hoped for the best. It came out bubbling, sticky, and just a bit messy—which, honestly, is my favorite kind of dinner. Also, my nephew once called it 'rice lasagna' and now I can't un-hear that. Anyway, buckle up, because this one's become a regular at my place.
Why You'll Love This (Or At Least Why I Do)
I whip this up when the weather's a bit dreary or when I've had a day that needs something cozy at the end; basically, if you want dinner to feel like a warm hug without too much hassle, this is it. My family goes bonkers for it, especially my brother, who claims it's 'better than takeout' (considering his usual dinner is instant ramen, maybe take that with a grain of salt). And if you're not a fan of fussing over the stove, you'll appreciate that this casserole is a one-dish wonder (except that time I tried to be fancy and seared the chicken first... never again, the splatters were everywhere!).
Stuff You'll Need (And What I Sometimes Swap)
- 2 cups cooked rice (leftover rice is actually better, but fresh works too; jasmine or basmati, or even brown if you’re feeling virtuous)
- 2 cups cooked chicken (shredded rotisserie is my lazy go-to, but grilled, baked, or even canned—yep—work in a pinch)
- 1 ½ cups frozen mixed veggies (I use the peas and carrots blend; my friend insists on adding edamame, and it’s pretty good actually)
- 1 cup teriyaki sauce (I like the Kikkoman one, but honestly, I’ve used the Aldi brand and nobody noticed)
- ½ cup shredded cheese (optional) (my gran used to say ‘a casserole without cheese is just a stew’ but I sometimes skip it if I’m out)
- 2 green onions, thinly sliced (or a handful of chives if that’s all you’ve got)
- 1 tablespoon sesame seeds (for crunch, but you can forget them and nothing terrible happens)
How I Make It—Mess and All
- Preheat your oven to 180°C (350°F). Or just a bit higher if your oven runs cold like mine. Grease a 9x13 inch casserole dish—unless you like scraping rice off the corners later (been there, still have nightmares).
- In a biggish mixing bowl, toss together the rice, chicken, veggies, half the green onions, and about ¾ cup of the teriyaki sauce. Give it a good stir. This is where I usually sneak a little bite—just to, you know, check seasoning.
- Spoon it all into your prepared dish. It never looks very promising at this stage, but hang in there.
- Drizzle the rest of the teriyaki sauce over the top, sprinkle over the cheese (if you’re using it), and scatter with the sesame seeds. If you forget the cheese until halfway through baking, just chuck it on then—no drama.
- Bake uncovered for 20-25 minutes, or until it’s bubbling and the edges are a bit crispy. Sometimes I broil it for the last two minutes if I want extra color but, fair warning, don’t wander off or you’ll be scraping burnt bits.
- Let it rest for 5-10 minutes—if you can wait. Top with the rest of your green onions.
Lil' Notes from My Kitchen Experiments
- If you use fresh rice, let it cool a bit before mixing or it gets weirdly gummy. Learned this the hard way.
- There’s no such thing as too much teriyaki sauce (at least for me). Actually, on second thought, don’t go wild or it’ll get soupy.
- If you only have a smaller baking dish, just mound it up higher—makes for chunkier slices. Bit messier to serve, but who cares?
Variations I’ve Tried (Some Winners, Some... Not)
- Vegetarian: Swapped shredded chicken for baked tofu cubes. If tofu isn’t your thing, mushrooms work great too. Chickpeas were, uh, not my best idea.
- Spicy: A squirt of sriracha or a shake of crushed chili flakes in the mix. Not kid-approved, but I like it with an extra kick.
- Different Veggies: Broccoli is awesome in here. Or snap peas. I tried zucchini once, but it got a bit mushy. Maybe I overdid it, honestly.
What You Need—And What You Can Get Away Without
So, you’ll want a decent-sized casserole dish—mine’s about 9x13 inches, but I’ve squished this into a smaller dish in a pinch (just cover with foil if it gets too brown on top). If you don’t have a mixing bowl big enough, a soup pot will do; just, uh, make sure it’s clean. And if all else fails, you can mix everything straight in the baking dish, though it’s a bit of a tight squeeze. (Oh, and a cheese grater, unless you buy pre-shredded. No judgment.)
How to Store It (If You Even Need To)
Just pop leftovers in an airtight container and stick them in the fridge. They’ll keep for up to 3 days, supposedly, but honestly, in my house, it never lasts more than a day! If you want to freeze it, cut it into portions first, wrap well, and reheat straight from frozen—though the rice will be a tad softer. Still good for lunch, though.
How I Like to Serve It
I usually just plop a big spoonful on a plate, scatter some extra green onions or cilantro, and serve with a side of pickled ginger if I have any. Sometimes my folks insist on having salad with it, but I think it’s fine all by itself. On Friday nights, we sometimes eat it straight from the dish in front of the telly. No shame.
Stuff I’ve Learned the Hard Way (Pro Tips)
- Don’t rush the bake time! I once tried to pull it out early and the rice was just sad and soggy. Better to let the top get a bit crispy.
- If you use low-sodium teriyaki sauce, taste as you go—you might need to add a splash of soy. (Learned that after a bland batch. Whoops.)
- Actually, I find it works better if you cool the rice a bit before mixing, or it clumps up in weird lumps.
Questions Folks Have Actually Asked Me
- Can I use raw chicken?—You probably could, but I haven’t tried it myself. I’d cut it into bite-sized pieces and bake a little longer—maybe 35 minutes? Just make sure it’s cooked through.
- Is there a way to make it gluten-free?—Yep! Just use a certified GF teriyaki sauce (like Kikkoman’s gluten-free sauce) and double-check your other ingredients.
- Can I double this for a crowd?—Oh, for sure. You’ll just want a bigger dish or two. Or three, if your family eats like mine.
- What if I don’t have teriyaki sauce?—I’ve thrown together soy sauce, honey, a splash of vinegar, and a squeeze of garlic in a pinch. Here’s a homemade version I like for emergencies.
Random aside (because I can’t help myself): I once tried to make this with cauliflower rice to be healthy. It was... fine. But not the same. If you want proper comfort food, don’t mess with the rice too much.
If you’re looking for more comfort food casserole ideas, Budget Bytes is my go-to for wallet-friendly recipes. Trust me, you’ll find something you like there.
Ingredients
- 2 cups cooked white rice
- 1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup broccoli florets
- 1 red bell pepper, diced
- 1 cup shredded carrots
- ½ cup frozen peas
- ½ cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ¼ cup sliced green onions (for garnish)
- 1 tablespoon sesame seeds (optional)
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
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2In a large skillet, heat olive oil over medium heat. Add chicken pieces and cook until lightly browned, about 5-6 minutes. Stir in minced garlic and cook for 1 minute.
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3Add broccoli, bell pepper, carrots, and peas to the skillet. Cook for 3-4 minutes until vegetables begin to soften.
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4In a large bowl, combine cooked rice, chicken and vegetable mixture, and teriyaki sauce. Mix well to coat everything evenly.
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5Transfer the mixture to the prepared baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, until heated through and slightly golden on top.
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6Garnish with sliced green onions and sesame seeds before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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