Description

This Teriyaki Chicken Casserole blends succulent chicken pieces with fluffy rice, crisp broccoli, colorful bell peppers, and sweet carrots, all tossed in a glossy homemade teriyaki glaze made from soy sauce, grape juice, brown sugar, sesame oil, garlic, and ginger. Baked until bubbly and golden, it delivers a comforting Asian-inspired flavor that’s perfect for busy weeknights or family gatherings, offering a satisfying, one‑dish meal that’s easy to prepare and full of vibrant colors and taste to

Ingredients

Scale

2 cups cooked rice
1 pound chicken, cubed
1 cup broccoli florets
1 cup bell peppers, sliced
1 cup carrots, sliced
1/2 cup soy sauce
1/4 cup grape juice
2 tablespoons brown sugar
1 tablespoon sesame oil
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 green onions, chopped
Sesame seeds for garnish

Instructions

Preheat oven to 350°F and grease a 9×13-inch casserole dish.
Combine rice, chicken, broccoli, bell peppers, and carrots in a large bowl.
Whisk soy sauce, grape juice, brown sugar, sesame oil, garlic, and ginger in a separate bowl.
Pour sauce over the rice mixture and stir until evenly coated.
Transfer to the prepared dish and spread evenly.
Cover with foil and bake 25 minutes, then remove foil and bake 10‑15 minutes until chicken is cooked through.
Garnish with chopped green onions and sesame seeds before serving.

Notes

For a gluten‑free version
use tamari instead of soy sauce. Leftovers reheat well in the microwave or oven. The casserole can be assembled a day ahead and baked when needed.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Casserole
Method: Baking
Cuisine: Japanese‑American

Nutrition

Serving Size: 6 servings
Calories: 450
Sugar: 2 tbsp
Sodium: 860 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 70 mg

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