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Chicken Teriyaki Casserole

Chicken Teriyaki Casserole

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Instructions:

  1. Preheat & Prep

    • Preheat oven to 375°F (190°C).

    • In a 9×13-inch baking dish, spread the uncooked rice evenly.

  2. Mix Liquids

    • Pour chicken broth and teriyaki sauce over the rice, stirring lightly to coat.

  3. Cook Chicken

    • Heat olive oil in a skillet over medium heat.

    • Add diced chicken, season with garlic powder, onion powder, salt, and pepper.

    • Cook until lightly browned (about 5-6 minutes).

  4. Assemble Casserole

    • Spread the chicken, broccoli, and carrots over the rice mixture in the baking dish.

    • Cover tightly with aluminum foil.

  5. Bake

    • Bake for 40-45 minutes, or until rice is tender and liquid is absorbed.

    • Remove foil, sprinkle with sesame seeds (if using), and bake uncovered for 5 more minutes to toast.

  6. Serve

    • Let rest 5 minutes before serving.

    • Garnish with green onions and enjoy!

Variations & Tips

  • Vegetarian? Swap chicken for tofu or extra veggies (bell peppers, mushrooms).

  • Healthier Option? Use quinoa or brown rice instead of white rice.

  • Spice It Up: Add red pepper flakes for a kick.

  • Shortcut: Use pre-cooked chicken (rotisserie or grilled) to save time.

  • Make Ahead: Assemble ahead and refrigerate, then bake when ready!

  • Leftovers? Stores well for 3-4 days—perfect for lunches!

Pair with a fresh green salad, steamed veggies, or miso soup for a complete meal. Enjoy! 😊