I love a good teriyaki meal and our teriyaki chicken casserole recipe is absolutely delicious! You can make this teriyaki chicken recipe for the whole family. It has quickly become a favorite family recipe.
This is the best casserole recipe to make during the week. Not only can you make sure that your family will get a good amount of vegetables, but is super tasty with wonderful homemade teriyaki sauce.
Since you are not using a store bought teriyaki sauce you can lower the sodium levels by choosing a low sodium soy sauce. Making this even more a wonderfully health conscious meal.
Casseroles are a great way to make easy meals during the week. After you have make this chicken casserole recipe, try our Chicken Parmesan Pasta Casserole, Creamy Chicken and Rice Casserole Skillet recipe, and of course our famous John Wayne Casserole (Beef and Biscuit Casserole).
Related Recipe: Try our 5 Star Grilled Chicken Recipe!
Ingredients Needed For Our Teriyaki Chicken Casserole Recipe:
- Soy Sauce
- Water
- Brown sugar
- Ground ginger
- Garlic minced
- Cornstarch
- Water
- Chicken breasts
- Stir fry vegetables (frozen)
- Cooked quinoa
How To Make Our Teriyaki Chicken Casserole Recipe:
Begin making this healthy casserole recipe by preheating the oven to 350 degrees.
Then, get out a 9×13 inch pan and spray it with nonstick cooking spray.
Now, in a small saucepan, pour inthe soy sauce, water, brown sugar, ground ginger, minced garlic and stir it all together until it is combined.
Turn on the stove and bring the soy sauce mixture to a boil and then turn the heat off.
Then, mix in a small bowl or cup 2 tablespoons of cornstarch and 2 tablespoons of water until the cornstarch dissolves.
Once the cornstarch has dissolved and the mixture to the soy sauce and mix it all together.
Now, place the chicken breasts into the glass 9×13 pan and then pour the sauce over top of the chicken and bake it in the oven for 30 minutes.
After the timer is up, pull the chicken from the oven and shred the chicken with two forks.
When all of the chicken has been shredded, add the frozen vegetables and cooked quinoa to the pan with the chicken.
Then, mix it all together and flatten it out into the pan.
Once that is done, place the pan in the oven for another 15-20 minutes or until the vegetables are fully cooked.
To Make The Best Casserole Recipe You Will Need:
- 9×13 inch pan (THIS is a great glass one.)
- Nonstick cooking spray
- Small saucepan
- Wooden spoon
- Measuring spoons
- Forks for shredding
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Can I Substitute the Quinoa?
Of course! If you do not like it, you can definitely substitute the quinoa with cooked rice instead!
Do I Need to Use Frozen Vegetables?
No you do not! We use the frozen vegetables because it is convenient and fast! But, feel free to chop up your raw veggies and use those instead!
Fast Ways to Shred Chicken
If you want to find a faster way to shred chicken breast, take a look at Kristin’s Kitchen’s blog about 3 Easy And Fast Ways To Shred Chicken.
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Casseroles
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Teriyaki Chicken Casserole Recipe
Ingredients
- 1 cup soy sauce
- ¾ cup water
- ½ cup brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon garlic, minced
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- 3 boneless, skinless chicken breasts
- 6 cups stir fry vegetables, frozen
- 1½ cups quinoa, cooked
Equipment
Instructions
- Preheat oven to 350 degrees and spray a 9×13 glass pan with nonstick cooking spray.
- In a small saucepan, combine and stir soy sauce, water, brown sugar, ground ginger, and minced garlic.
- Bring to boil and take off heat.
- Mix 2 Tablespoons of cornstarch and 2 Tablespoons of water together and add to the mixture.
- Place chicken in glass pan and pour the sauce over the chicken and bake for 30 minutes.
- Remove from oven and shred the chicken with 2 forks. Add frozen stir fry vegetables and cooked quinoa to the pan.
- Mix and flatten out, then place back in oven and cook for 15-20 minutes or until the vegetables are fully thawed.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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Since the recipe calls for 3 medium chicken breasts & it serves six do you cut the beasts in half before or after baking?
We like to shred the chicken after baking. I made the correction to the recipe. Thank you for bringing that to our attention. 3 large chicken breasts will easily feed 6.
Can rice be substituted for the quinoa and do you mix the 2 tablespoons water with the the cornstarch?
Hi Erica. You could substitute rice for the quinoa. And yes the 2 Tablespoons of water are added to the cornstarch. And then add it to the cooked mixture.
After you shred the chicken do you put it back in to bake with the veggies for another 15-20 min or leave it out and then top with shredded chicken after?
if this casserole were to be frozen without the pineapple when you reheat woud you put it frozen in the oven or thaw it first i used fresh veggies. im a year late hope someone follows up. thanks
Hi Christine. It would work best to thaw it first, then cook. Check often to be sure it is cooked all the way through.
I wish I knew that the minute the mixture came to a boil, it’ll boil over in a second. So, anyone else coming this, don’t turn your back to the mixture while you’re waiting for it to boil.
Is the chicken supposed to be fully cooked (165f) when you shred it? It does it finish cooking with the veggies?
Cooking*
Or does it… Not “It does it”
I really should’ve proofread that before posting. Ugh
You cook the chicken and sauce for 30 minutes as directed in the recipe. Then shred the chicken and add the veggies and quinoa to the chicken and cook another 20 minutes.
Is there a way to reduce the soy sauce? As is, one serving of this has over 150% of your daily sodium. Also, how much dry quinoa is needed to make 1.5 cups cooked?
We like reduced sodium soy sauce. Quinoa increases two to three times in size when cooked.
Do you think I could freeze this one?
Yes, this should freeze well.
How would you adjust the recipe for chicken thighs? How many thighs, how long to bake? Still shred after cooking?
You would need to adjust the recipe for thighs. Chicken thigh meat takes longer to cook because it’s more dense, so if you have a breast and a thigh of identical size, the thigh will need more cooking time.