Teriyaki Chicken & Vegetable Casserole

This easy Teriyaki Chicken & Vegetable Casserole combines tender chicken, U.S.-grown short-grain rice and colorful vegetables with sweet and savory teriyaki flavor for an easy family dinner that's ready in about 45 minutes.

Course Main Course

Prep Time 10

Cook Time 35

Total Time 45

Servings

Author Beautiful Eats & Things

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

Instructions

Preheat the oven. Preheat oven to 350°F.
Add the rice. Spread the uncooked short-grain rice evenly in a 9x13-inch baking dish. Add the boiling water. Carefully pour the boiling water over the rice and immediately cover the baking dish tightly with aluminum foil.
Bake the rice. Bake for approximately 20 minutes, or until the water has been absorbed and the rice is tender.
Let it rest. Remove the dish from the oven and allow the rice to stand, covered, for 5 minutes. Remove the foil and fluff gently with a fork.
Combine the ingredients. Drizzle the sesame oil over the rice. Add the cooked vegetables, chicken, low-sodium teriyaki sauce, garlic powder and ground ginger. Stir until everything is evenly combined. Taste before adding any additional salt and season with black pepper as desired.
Finish baking. Return the casserole to the oven, uncovered, and bake for approximately 15 minutes, or until completely heated through.
Garnish. Sprinkle with chopped green onions and sesame seeds.
Serve warm and enjoy!

Notes