Teriyaki Chicken & Vegetable Casserole

Name: Teriyaki Chicken & Vegetable Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1½ cups uncooked short-grain white rice; 2 cups boiling water; 4 cups cooked chicken (cut into bite-sized pieces); 1 16- to 20-oz bag frozen stir-fry vegetables, cooked according to package directions; 1 teaspoon sesame oil; 1¼ cups low-sodium teriyaki sauce; ½ teaspoon garlic powder; ¼ teaspoon ground ginger; Salt and black pepper (to taste); Chopped green onions (for garnish); Sesame seeds (for garnish)

September 25, 2026
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If you’re looking for an easy, flavorful weeknight dinner that doesn’t require making several different dishes, you’re going to want to save this Teriyaki Chicken & Vegetable Casserole!

Easy Teriyaki Chicken & Vegetable Casserole | 45-Minute Dinner

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It has everything I love about traditional chicken teriyaki—tender chicken, colorful vegetables, rice and that irresistible sweet-and-savory teriyaki flavor—but instead of preparing all of the components separately, we’re turning them into one cozy casserole! And on busy weeknights, that kind of dinner is exactly what I need!

Between work, school schedules, activities, and everything else that seems to happen between the hours of 4 and 7 p.m., there are definitely evenings when I want a homemade dinner but don’t want to make things complicated. This recipe gives me the flavors of a chicken teriyaki bowl in an easy family-style meal that I can put right in the middle of the table.

The chicken is already cooked, frozen stir-fry vegetables provide a convenient shortcut, and the rice cooks right in the casserole dish. Once everything is combined with the teriyaki sauce, garlic and ginger, it only needs a few more minutes in the oven. Easy, comforting and full of flavor—that’s my kind of busy-weeknight dinner!

A Fun Spin on Traditional Chicken Teriyaki

Traditional teriyaki chicken is typically cooked with a sweet-and-savory sauce and served alongside rice and vegetables. This recipe takes those familiar flavors and turns them into a cozy chicken and rice casserole.

Instead of preparing your rice in one pot, vegetables in another and chicken separately, most of the ingredients eventually come together in one baking dish. I especially love this approach when feeding a family because everyone can simply scoop out a serving and dinner is ready.

Ingredients You’ll Need

Short-Grain White Rice

You’ll need 1½ cups uncooked short-grain white rice. Because the rice cooks directly in the baking dish, there’s no need to dirty another pot.

Cooked Chicken

Using cooked chicken makes this recipe especially convenient. Cut approximately 4 cups of cooked chicken into bite-sized pieces so you get chicken throughout the casserole. You can use chicken you’ve cooked ahead of time or leftover cooked chicken.

Frozen Stir-Fry Vegetables

A 16- to 20-ounce bag of frozen stir-fry vegetables is one of my favorite shortcuts for this recipe. Depending on the blend, yours may contain broccoli, carrots, bell peppers, snap peas, mushrooms or other vegetables. Cook them according to package directions before adding them to the casserole.

Low-Sodium Teriyaki Sauce

The teriyaki sauce brings the signature combination of sweet, savory and umami flavors. I prefer using a lower-sodium variety when possible because teriyaki sauces can vary significantly in sodium.

Sesame Oil

You only need a teaspoon, but sesame oil adds wonderful toasted, nutty flavor.

Garlic and Ginger

Garlic powder and ground ginger round out those classic teriyaki-inspired flavors.

Green Onions and Sesame Seeds

A sprinkle of green onions and sesame seeds makes a simple finishing touch and adds extra texture, color and flavor.

How to Make Teriyaki Chicken & Vegetable Casserole

One of the best things about this recipe is how simple the preparation is.

1. Preheat the oven.

Preheat your oven to 350°F.

2. Add the rice.

Spread 1½ cups uncooked short-grain white rice evenly across the bottom of a 9×13-inch baking dish.

3. Add boiling water.

Carefully pour 2 cups boiling water over the rice. Cover the baking dish tightly with aluminum foil. A tight seal helps trap the steam needed to cook the rice properly.

4. Bake the rice.

Bake for approximately 20 minutes, or until the liquid has been absorbed and the rice is tender.

5. Let the rice rest.

Remove the baking dish from the oven, but keep it covered. Let the rice stand for about 5 minutes. Remove the foil and gently fluff the rice with a fork.

6. Add the remaining ingredients.

Drizzle the sesame oil over the cooked rice.

Add:

Cooked chicken
Cooked stir-fry vegetables
Low-sodium teriyaki sauce
Garlic powder
Ground ginger

Season with salt and black pepper to taste, keeping in mind that even lower-sodium teriyaki sauce can contribute a considerable amount of sodium. Stir gently until everything is evenly combined.

7. Bake again.

Return the casserole to the oven uncovered. Bake for approximately 15 minutes, or until everything is hot and the flavors have come together.

8. Garnish and serve.

Top with chopped green onions and sesame seeds. Serve warm and enjoy!

Tips for the Best Teriyaki Chicken and Rice Casserole

Use boiling water for the rice.

Starting with boiling water helps the rice cook properly within the relatively short oven time.

Cover the dish tightly.

Don’t loosely place the foil over the casserole dish during the first bake. Creating a tight seal helps trap steam, which is essential for cooking the rice.

Let the rice rest before fluffing.

Those extra five minutes give the rice time to finish absorbing moisture.

Cook the frozen vegetables first.

Following the package directions before adding the vegetables prevents excess water from being released into your casserole.

Choose your teriyaki sauce carefully.

Teriyaki sauces can vary significantly in sodium, sugar, thickness and flavor. A lower-sodium sauce gives you a little more control over the sodium content of the final meal.

Don’t skip the sesame oil.

One teaspoon may not seem like much, but sesame oil has a pronounced flavor and adds another layer of nuttiness to the finished casserole.

Easy Recipe Variations

Change Up the Vegetables

Almost any combination of stir-fry vegetables can work.

Try:

Broccoli
Carrots
Bell peppers
Snow peas
Sugar snap peas
Mushrooms
Zucchini

This is also an easy way to use vegetables you already have in the refrigerator.

Add Pineapple

If your family enjoys sweet and savory combinations, try adding drained pineapple chunks. Pineapple works especially well with teriyaki flavors.

Add a Little Heat

For adults and older kids who enjoy spice, serve with crushed red pepper or sriracha on the side.

Use Leftover Chicken

This recipe is perfect for giving leftover cooked chicken a completely different flavor profile.

Add More Garnishes

Try sliced green onions, sesame seeds or a few extra vegetables on top before serving.

How to Store Leftover Teriyaki Chicken Casserole

Allow leftovers to cool before transferring them to an airtight container. Store in the refrigerator for approximately 3 to 4 days. Because rice can dry out slightly in the refrigerator, adding a small splash of water before reheating can help restore some moisture.

How to Reheat Teriyaki Chicken and Rice Casserole

Microwave

Place an individual serving in a microwave-safe dish. Add a teaspoon or two of water and loosely cover. Microwave until completely heated through, stirring if necessary.

Oven

Place the casserole in an oven-safe dish and cover with foil. Reheat at 350°F until hot throughout. Covering the casserole helps prevent the rice and chicken from drying out.

Can You Freeze Teriyaki Chicken Casserole?

Yes. Portion completely cooled leftovers into freezer-safe containers and freeze. For the best texture and flavor, use within approximately 2 to 3 months. Thaw overnight in the refrigerator before reheating. The vegetables may soften slightly after freezing and reheating, but the flavor will still be delicious.

Can I Make This Casserole Ahead of Time?

Yes, but because the recipe begins by cooking the rice directly in the baking dish, I prefer preparing the rice first and then assembling the remaining casserole.

Once the rice is cooked, add the remaining ingredients, cover and refrigerate. When you’re ready for dinner, bake until the casserole is completely heated through. You may need to add a few additional minutes of baking time if you’re starting with a cold casserole.

Frequently Asked Questions

Can I use a different kind of rice?

Yes, but cooking times and liquid requirements vary by rice variety. If you’re substituting another rice, I recommend cooking it according to its specific package directions before combining it with the remaining casserole ingredients.

Why use short-grain rice for this casserole?

Short-grain rice becomes soft and somewhat sticky after cooking, which helps the rice hold onto the chicken, vegetables and teriyaki sauce. That texture works especially well in this casserole-style version of chicken teriyaki.

Can I use rotisserie chicken?

Yes. Rotisserie chicken is an easy shortcut. Keep in mind that rotisserie chicken can contain more sodium than chicken you’ve cooked yourself, so that may affect the overall nutrition information.

Can I use fresh vegetables instead of frozen?

Absolutely. Cook or sauté the vegetables until they’re crisp-tender before adding them to the casserole.

Is teriyaki chicken casserole spicy?

No. Teriyaki sauce is generally more sweet and savory than spicy. If you want heat, add crushed red pepper, chili garlic sauce or sriracha to individual servings.

How do I keep the rice from drying out?

Make sure the baking dish is tightly covered during the initial rice-cooking stage. When reheating leftovers, add a small splash of water and cover the dish to create a little steam.

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