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Teriyaki Chicken Casserole

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A delightful dish that combines savory teriyaki sauce, tender chicken, fluffy rice, and crunchy vegetables, topped with cheese for a rich flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Leftover chicken works well.
  • 1 cup teriyaki sauce
  • 2 cups cooked rice Can use instant rice if prepared.
  • 1 cup shredded cheese Any cheese that melts well.
  • 1 cup mixed vegetables (e.g., broccoli, carrots, peas) Feel free to substitute based on availability.
Toppings
  • 1 tablespoon sesame seeds
  • 2 pieces green onions, chopped For garnish.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine the shredded chicken, teriyaki sauce, cooked rice, mixed vegetables, and half of the cheese.
  3. Transfer the mixture to a greased casserole dish.
  4. Top with the remaining cheese and sprinkle with sesame seeds.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until heated through and the cheese is bubbly.
  2. Garnish with chopped green onions before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 3gSugar: 5g

Notes

To store leftovers, let it cool and then place in an airtight container. It keeps in the fridge for up to three days or can be frozen for three months.
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