Step aside, old-school casseroles. This much-requested Teriyaki Chicken Casserole recipe features tender chicken, brown rice, and fresh, colorful veggies in a rich, sweet savory teriyaki sauce.
And it’s easy to make, because that delicious sauce is already made for you! It’s our premium Kikkoman® Teriyaki Takumi, Original—sweet, savory, and bursting with flavorful ingredients like ginger, garlic, onion, and sesame seeds.
Tips & Tricks
- This is a great dish for potlucks and big gatherings. You can make the rice a day ahead of time, and you can also assemble the casserole as directed in step 2, but instead of baking it, cover it with a lid or aluminum foil and refrigerate for up to 24 hours. Allow to come to room temperature before baking as directed.
- This teriyaki chicken and rice casserole is a complete meal, but you can serve it with a mixed green salad or a salad of cucumbers tossed with Kikkoman® Rice Vinegar and Sesame Oil.
- If you don’t prefer brown rice, you can substitute cooked white rice, jasmine rice, quinoa, or cauliflower rice without compromising the flavor or texture of this casserole.
- You can also swap in other vegetables, including cauliflower, snow peas, peas, yellow squash, asparagus, and carrots.
- Leftover Teriyaki Chicken Casserole freezes well. Portion it into single-serve freezer-safe containers and refrigerate for up to 3 days or freeze for up to 3 months for an easy grab-and-go meal any time.
- To make into a wrap, warm a large flour tortilla, top with the casserole mixture, shredded lettuce, and, if you like, a drizzle of Kikkoman® Sriracha Mayo before rolling up, burrito-style.
