Teriyaki Chicken Casserole Recipe (2024)

Our teriyaki chicken casserole recipe is a great way to make teriyaki! It is a healthy dump casserole filled with all your favorite vegetables!

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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Serves: 6 people

Teriyaki Chicken Casserole Recipe

5 from 1 vote

Our teriyaki chicken casserole recipe is a great way to make teriyaki! It is a healthy dump casserole filled with all your favorite vegetables!

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

PrintPin

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 chicken breasts
6 cups stir fry vegetables frozen
1½ cups quinoa cooked

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

You can substitute rce for the quinoa if you’d like.

Nutrition

Calories: 475 kcal · Carbohydrates: 75 g · Protein: 28 g · Fat: 9 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 36 mg · Sodium: 2290 mg · Potassium: 862 mg · Fiber: 11 g · Sugar: 18 g · Vitamin A: 9295 IU · Vitamin C: 19 mg · Calcium: 97 mg · Iron: 5 mg

Equipment

9×13" Baking Dish
Small Saucepan

Recipe Details

Course: Main Course

Cuisine: Chinese

This post was included in our 4 of the BEST EASY Casseroles video – for more inexpensive and delicious recipes like this one, click here to check it out!

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Cathy says:

Since the recipe calls for 3 medium chicken breasts & it serves six do you cut the beasts in half before or after baking?
Cyd says:

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.
Erica says:

Can rice be substituted for the quinoa and do you mix the 2 tablespoons water with the the cornstarch?
Cyd says:

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.
Stephanie E says:

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?
Christine says:

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
Cyd says:

Hi Christine. It would work best to thaw it first, then cook. Check often to be sure it is cooked all the way through.
Tracy says:

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?
Tracy says:

Cooking*
Tracy again says:

Or does it... Not "It does it"I really should've proofread that before posting. Ugh
Cyd says:

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.
Alex says:

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?
Cyd says:

We like reduced sodium soy sauce. Quinoa increases two to three times in size when cooked.
Markie says:

Do you think I could freeze this one?
Momma Cyd says:

Yes, this should freeze well.
Robin says:

How would you adjust the recipe for chicken thighs? How many thighs, how long to bake? Still shred after cooking?
Momma Cyd says:

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.

About The Author:

Kendra Murdock

Kendra lives in Northern Utah with her husband, Matt, and her daughter, Blakely. She manages and markets all of our social media and loves to workout or relax with show and a treat in her spare time.

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