Teriyaki Chicken Casserole
A comforting and customizable casserole made with chicken, rice, and fresh vegetables, all baked in savory teriyaki sauce and topped with melted cheese.
Ingrédients
Casserole Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for ease.
- 1 cup cooked rice Brown or white rice works well.
- 1 cup broccoli florets Fresh or frozen can be used.
- 1 cup bell peppers, diced Any color bell pepper is fine.
- 1 cup teriyaki sauce Use gluten-free tamari for a gluten-free version.
- 1 cup shredded cheese Mozzarella or cheddar recommended.
- 1 tablespoon sesame seeds For garnish.
Instructions
Preparation
- Gather all your ingredients, ensuring you have shredded chicken and cooked rice ready in advance.
- Wash and chop the broccoli and bell peppers into bite-sized pieces.
Mixing
- In a large bowl, combine the shredded chicken, cooked rice, broccoli, bell peppers, and teriyaki sauce, ensuring everything is evenly coated.
Assembly
- Transfer the chicken and vegetable mixture into a greased casserole dish, spreading it evenly.
- Sprinkle the shredded cheese over the top and add sesame seeds for extra flavor.
Baking
- Preheat your oven to 350°F (175°C) and bake the casserole for 25-30 minutes or until the cheese is melted and bubbly.
- Check for doneness after 25 minutes; if needed, extend time by a few minutes.
- Let it rest for a few minutes after removing from the oven.
Serving
- Scoop out servings onto plates, garnish with extra sesame seeds if desired, and enjoy!
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat covered in the oven at 350°F until heated through.