Teriyaki Chicken & Rice Casserole

Teriyaki Chicken & Rice Casserole Recipe

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Tami Prince


This recipe comes from "Easy to Bake, Easy to Make" recipe collection.
HINT: Never use metal dishes to marinate meat or poultry; acidic ingredients in the marinade can react with the metal and cause on off-flavor.

★★★★★ 1 vote
20 Min
25 Min


boneless, skinless chicken-breast halves (4-6 oz. each), cubed
1/2 c
teriyaki marniade, divided
1 Tbsp
vegetable oil
2 c
cooked rice
1 c
thinly sliced celery
1 c
thinly sliced carrots
1 c
frozen broccoli florets, thawed
1 can(s)
(8 oz) sliced water chestnuts, drained
1 c
chicken stock
chopped green onion

How to Make Teriyaki Chicken & Rice Casserole


  • 1Combine chicken and 1/3 cup teriyaki marinade in a large glass bowl; mix well. Refrigerate at least 30 minutes.
  • 2Drain chicken, discarding used marinade. Heat oil in medium nonstick skillet over medium heat; add chicken. Cook until chicken is no longer pink, about 5 minutes.
  • 3Preheat oven to 350F. Coat 11 X 7-inch baking dish lightly with cooking spray. Combine chicken, cooked rice, celery, carrots, broccoli, water chestnuts, chicken stock and remaining teriyaki marinade in a large bowl. Mix well. Spoon into the prepared baking dish.
  • 4Bake, covered, until heated through, 25 minutes. Remove from oven. Sprinkle with green onions before serving.

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About Teriyaki Chicken & Rice Casserole

Course/Dish: Chicken, Casseroles
Regional Style: Asian
Other Tag: Quick & Easy