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Teriyaki Chicken Casserole [+ Video]

68 Reviews
It's everything you love about takeout without leaving your house. Teriyaki chicken casserole full of fried rice, chicken and veggies for dinner! ohsweetbasil.com

It’s everything you love about takeout without leaving your house. Teriyaki chicken casserole full of fried rice, chicken and veggies for dinner!

Teriyaki chicken casserole in glass baking dish

Learning to Be Grateful for What We Have

I know, this is kind of like a souped up fried rice, but I’m still calling it a casserole since we are adding in a few extras. I love this fried rice recipe with the ham in it (if you haven’t already, you’re going to want to read this post because there’s a secret to making perfect fried rice).

Well, after we made a huge batch of the fried rice our fridge died. And I mean, died. We went just over two weeks without the dang thing while we waited for parts to come in. That first day I knew I needed to throw together a casserole because we didn’t have anything for dinner that night, so the teriyaki chicken casserole was born and what a blessing in disguise because it turned out awesome-sauce!

Thankful Despite Having No Fridge or Furnace 

We’ve always worked really hard on trying to be grateful for the things that we have in our lives. It can actually be kind of hard sometimes too. Either you’re going through a rough time and the blessings seem to be distant memories, or you just get lazy and stop thinking about them.

Well, there were a few months that were bitterly cold and we were feeling so grateful for a warm house. Because almost two weeks after the fridge died our furnace went out. Yaaaaaay. (Can you hear my sarcasm?).

Actually, it wasn’t that bad. Now don’t get me wrong, living without a fridge STINKS. First, we lost a ton of the food in our fridge and freezer. Some of it was frozen, which is why were able to have this chicken teriyaki casserole, but the rest in the fridge molded faster than I could believe — overnight, in fact.

Teriyaki chicken casserole

Creating This Teriyaki Chicken Casserole

We eat a lot of produce and green smoothies, protein shakes, and dairy — all of that went out the window. Thankfully it was still crazy cold, so we were able to put a few things outside  in a little cooler that didn’t matter if they froze or not. And don’t tell me sour cream, cheese, milk etc does well frozen because it doesn’t. Not to me at least. It changes the consistency and texture.

Anyway, we also stored milk and eggs at a sweet neighbor’s house (the one I’m desperately trying to learn from since she’s such a pure, tender hearted person) and the rest we did without. What a blessing it was that it was winter so we were able to keep those condiments, butter, and such outside.

We learned that we can survive without the fridge. It changed our eating habits and was quite hard, especially for a food blogger, but it just took creativity for meals and helped us to remember to be grateful for our modern day conveniences.

I love the stories of the pioneers and feel such strength from what they endured, so it may be cheesy to you but I feel like I can shoulder my burdens a little better and with a happier heart knowing they endured much worse than I. And that’s what we did, we joked about it and moved on.

The furnace, well, we froze for 3 days and wore snow clothes inside the house and used space heaters but it wasn’t that bad. Definitely a lot of snuggling up.

And in the end we made a killer rice casserole recipe with teriyaki chicken, broccoli, fried rice and extra sauce. So maybe in the end the whole fridge debacle was worth it. Because this teriyaki chicken casserole is that delicious. 

Teriyaki chicken casserole in white bowls

What’s in Teriyaki Chicken Casserole? 

For this easy chicken casserole, you’ll need fried rice, a chicken breast, a package of stir-fry vegetables, and teriyaki sauce (either homemade or store-bought). We prefer making homemade teriyaki sauce whenever possible, and we make ours with soy sauce, brown sugar, honey, ground ginger, water, garlic, corn starch, and sesame oil. 

For the stir-fry vegetables, you should be able to find a blend of bagged, pre-chopped veggies in the produce section of your grocery store. If your store doesn’t carry them, you can buy whatever veggies you want! Think: snow peas, baby corn, grated carrots, bell pepper, etc. 

How to Make Teriyaki Chicken Casserole

This teriyaki baked chicken and rice casserole takes just 10 minutes to prep and is a great clean out the fridge meal (which in our case we literally had to do). Here’s how to make this teriyaki chicken casserole recipe:

  1. Make the fried rice (we’ve linked our go-to recipe in the recipe card below). 
  2. Make the homemade teriyaki sauce. If you’ve never learned how to make teriyaki sauce, don’t worry, it’s super easy! You basically just add all the ingredients into a pan, bring the mixture to a boil, and let it simmer until thickened. 
  3. Place the chicken in a baking dish and pour a little teriyaki sauce over top. Bake for 30 minutes, then remove from oven and shred the chicken (I just used two forks).  
  4. Stir together the steamed veggies, shredded chicken, fried rice, and teriyaki sauce and bake until heated through. 

When making this recipe, I highly recommend using up any leftover white rice you may have when prepping the fried rice. Properly stored, cooked white rice will last for 4 to 6 days in the refrigerator, so keep this chicken teriyaki casserole in mind the next time you have leftover rice! 

Teriyaki chicken casserole in stacked white bowls

Can Teriyaki Sauce Be Frozen?

Yes, teriyaki sauce can be frozen. Place it in an airtight container or heavy duty freezer bag and freeze. Teriyaki sauce can be frozen indefinitely.

Can I Make This Chicken Casserole Recipe with Plain Rice? 

Absolutely! If you don’t have the time to make fried rice, feel free to use plain white or brown rice instead. The homemade teriyaki sauce is really flavorful, so your baked chicken and rice casserole will still taste amazing. 

How to Reheat Teriyaki Chicken Casserole

Thanks to the homemade teriyaki sauce in this casserole, it reheats really well and doesn’t dry out easily. To reheat leftovers (or if you want to prep this casserole ahead of time and reheat for dinner later), I recommend covering it with aluminum foil and baking for 20 minutes at 350 degrees F. 

More Asian Recipes: 

More TERIYAKI Recipes:

Teriyaki Chicken Casserole

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This teriyaki chicken casserole was a blessing in the midst of a few trials that we chose to laugh about and came out better people because of it. Plus it's killer yummy! ohsweetbasil.com

Teriyaki Chicken Casserole

3.65 from 68 votes
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 -6 servings
It's everything you love about takeout without leaving your house. Teriyaki chicken casserole full of fried rice, chicken and veggies for dinner!


  • 3 cups [Fried Rice]
  • 1 breast of chicken
  • 1 package stir fry vegetables found in produce department, including broccoli, sprouts, carrots and snow peas

teriyaki sauce

  • 3/4 cup San-J Tamari soy sauce
  • 1/2 cup water
  • 1/3 cup brown sugar
  • 1 tablespoon honey
  • 3/4 teaspoon ground ginger
  • 1 teaspoon sesame oil
  • 1 small garlic clove minced fine
  • 2 tablespoons corn starch
  • 2 tablespoons cold water


  • Make the fried rice per the link above.
  • Heat the oven to 350 degrees.
  • for the teriyaki sauce
  • in a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic.
  • bring to a boil and cook for 1 minute.
  • in a small bowl, stir together the water and cornstarch.
  • add 1 teaspoon of the hot soy mixture to the cornstarch mixture and then slowly pour everything into the boiling soy mixture, whisking until it begins to thicken. set aside.
  • Place the chicken in a baking dish and pour 1 cup of the teriyaki sauce over the chicken.
  • Bake for 30 minutes, remove from the oven and shred.
  • Steam the veggies and then add the veggies, rice and chicken to an 8x9" baking dish.
  • Add 3 tablespoons of the leftover teriyaki sauce and stir to combine.
  • Place the dish back in the oven for 15 minutes, remove from the oven and drizzle with a little more sauce.
  • Serve immediately.


Can be frozen for 2 months.
Nutrition Facts
Teriyaki Chicken Casserole
Amount Per Serving (1 g)
Calories 413 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 36mg12%
Sodium 2972mg129%
Potassium 592mg17%
Carbohydrates 72g24%
Fiber 5g21%
Sugar 24g27%
Protein 23g46%
Vitamin A 4748IU95%
Vitamin C 9mg11%
Calcium 63mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


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Healthy Habits That Help Me!

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

Leave a comment

Recipe Rating


  • Hi,
    In you recipe for teriyaki chicken casserole, it says to use “San-J Tamari soy sauce”
    Can I just use low sodium soy sauce?
    And where is your recipe for the Homemade Teriyaki sauce that you make?

    • Reply
  • Seriously so happy i made this tonight! I live overseas and didn’t have all of the ingredients for homemade teriyaki sauce on hand, so I used some store bought kind we had, but it still turned out great. Can’t wait to try the sauce the next time I make this!

    • Reply
    • Yay! I’m so glad you enjoyed it! Thank you for taking time to leave us a comment!

      • Reply
  • Hey! So I’m looking at the page and I don’t see the actual recipe anywhere. Where can I find it??

    • Reply
    • oops, had it hidden but it’s showing now

      • Reply
  • Can I make this with brown rice? Do I put it in raw or cooked?

    • Reply
    • Hi Leslie, you can certainly use brown rice. Just make sure you turn it into fried rice first. 🙂

      • Reply
  • Would I be able to use just regular white rice for this?

    • Reply
    • Hi Layla,


      • Reply
  • Is this a good freezer meal?

    • Reply
    • Hi Rebekah,

      It’s actually a great freezer meal! We add that final drizzle of teriyaki after baking but otherwise freeze it all. 🙂

      • Reply
  • do you have to use that fried rice or can you use what you have on hand?? Thanks

    • Reply
    • Hi Sharon, you can use what you have on hand for sure!

      • Reply
  • I tried this recipe in my slow cooker and I’m happy to report it is AWESOME! I did not do fried rice, but rather 2 cups of brown rice. I also threw in some cabbage and some celery that I happened to have in my fridge. So I mixed up the teriyaki sauce in the saucepot and poured it over all the other ingredients (including raw chicken and uncooked brown rice and still frozen veggies). It cooked in 7 hours on low and is so yummy. Thanks!

    • Reply
    • Oh I’m so glad you let us know! I can’t wait to do it as well now!

      • Reply
      • Was there enough liquid to cook the brown rice completely in the crockpot or did you add a little water or chicken broth? (I only ask because 2 cups of brown rice generally needs 4 cups of water to make and I’m amazed at the magic!!) Thanks for sharing?

      • A little more liquid was needed but I just watched and added. Thanks Amber!

      • I used an extra cup of chicken broth and it was perfect. I’d like to try this one in the pressure cooker.

      • Oh, I’d love to hear how it does in the pressure cooker!

  • I know I’m late to the party, but I wonder if this is a good make-ahead meal? Would you suggest preparing up to the baking step and then refridgerate or fully bake and then refridgerate? Maybe there is no real difference… Thanks!

    • Reply
    • Absolutely! You can prepare until baking and then freeze or refrigerate. 🙂

      • Reply
  • Cool recipe and blog! I recently have got into cauliflower rice, after a health-oriented friend pleaded with me to try it. This recipe would be great with that. Have a wonderful weekend:)

    • Reply
    • Oh it totally would!

      • Reply
  • What is meant by “1 breast of chicken”? Seems like a lot of sauce for 1 chicken breast.

    • Reply
    • I use a pound of chicken. Cut up for stir fry.

      • Reply
  • Loved the homemade teriyaki sauce!!!

    • Reply
    • Thanks so much Cheryl!

      • Reply
  • I’m making this for someone else as an “after baby” meal. They have certain allergies so the recipes were limited. I’m weary about rice dishes and having to reheat. Is it still good left over? If so, how long do I put it in the oven for to reheat to take to them? (I have to make it ahead of time.)

    • Reply
    • I like fried rice as a leftover, especially with the teriyaki sauce which can be drizzled upon serving. My only worry would be if they have a gluten allergy as soy sauce would cause a problem.

      • Reply
      • Instead of using soy sauce I use Bragg liquid aminos. Much better for you and tastes similar to soy sauce.

      • What a great idea! Thank you!

    • Lindsay, I forgot to answer the how long part. Sorry! I would place tinfoil over it and bake for 20 minutes to reheat.

      • Reply
  • Yummy! Fresh teriyaki sauce without MSG & preservative.

    Like your blog. Easy to follow even on the asia part of the world.

    • Reply
  • Looks great! My question is, do you use the sauce you cooked the chicken in?

    • Reply
    • we set aside a little sauce, or use that from the dish. Just never use sauce you were marinating with 🙂

      • Reply
  • Could I use a frozen stir fry vegetable mix?

    • Reply
    • Absolutely! I do that in a pinch all the time!

      • Reply
  • When making the Fried Rice for the Teriyaki Ckn Casserole, do you use the Ham too?

    • Reply
    • Yup! You can skip it if you want but I like it in there

      • Reply
  • I am on last step cooking the last 15minutes. I hope it turns out bc I have never used so many dishes, pans and pots on one meal ever! Smells great!

    • Reply
  • Do you use the leftover teriyaki sauce from the dish that you cooked the chicken in? Sorry if this is a silly question!

    • Reply
  • So , I’m a little unsure on how much of the fried rice recipe to follow. Do I just fry up the rice? Or do I also add the sauce mixture and egg? Just want to make sure I get it right. Thanks.

    • Reply
    • Yup, make the whole thing. 🙂 We love it so I hope you do too!

      • Reply
  • Made this over the weekend and it was delicious! I only had regular soy sauce, so I will definitely be sure to follow your recipe exactly next time! Thank you so much for sharing!

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  • Hi there. Do you have the info for calories fat carbs etc.. For this recipe? Thanks!

    • Reply
  • Am I able to make this into a freezer meal?

    • Reply
    • Melissa, I’ve never frozen this dinner, but I imagine you could if it was wrapped well and you didn’t add the egg until you’re ready to bake.

      • Reply
  • Hi! This looks amazing, and I’m so excited to try it. I may be crazy, but I don’t see the link for the fried rice recipe. Could you point me in the right direction. Thank you.

    • Reply
    • I don’t see it either but I think its the one that’s titled the secret to ham fried rice that’s just a little above the comment section 😉 ↑↑↑↑

      • Reply
      • I wish they would bold those links. In the recipe it says, “3 cups Fried Rice” and the words, “fried rice” are a link. Just click it and you’ll find the recipe. 🙂 I hope you both get this reply!

    • I replied below, just click the words “fried rice” in the recipe. It’s a link. I hope this reply makes it to ya! xoxo

      • Reply
  • This looks ahhhhmazing! Mmm I’m going to make this for my hubby and I’s anniversary dinner! And by the other reviews I’m going to use low sodium soy sauce…a little less brown sugar and no ginger. Can I substitute sesame oil with peanut oil?

    • Reply
    • You can, but it’s not what I would recommend. I prefer it with the ginger, but I suggest doing it with those changes and then if you feel like it’s lacking add accordingly.

      • Reply
  • Made this with my family last night…it was so good!
    My family thought the sauce was a bit too sweet for them, but I loved it (tho I would remember to get low sodium soy sauce next time instead of regular bc I could tell there was a lot of sodium/salt in mine…my own error tho!)

    • Reply
    • Yes, for sure always do Low sodium. I’m going to make it a bigger note so everyone remembers. SOrry it was a little sweet. I think I must like really sweet sauce

      • Reply
  • I made this tonight, but I can’t say that we were fans. WAY too sweet and the recipe is somewhat confusing to follow.

    • Reply
    • I’m sorry Tessa. It is a lot to follow. And please feel free to cut down on your brown sugar if needed.

      • Reply
  • Hi sounds and looks delish. Making for fam of 4. Could I use 2 breasts instead of just one and any hints on how to shred meat. Thanks

    • Reply
    • Hi Jenna, You can certainly use more chicken in it, though be carefully because it will fill your dish quickly so you may want to use a bigger pan. I just use two forks, pulling the meat in opposite directions to quickly shred my meat. Thanks!

      • Reply
  • Hello! Just found your blog. This looks delicious! I just want to make sure I have this right. . . it’s 3 cups of fried rice–do you mean already cooked rice you have in your fridge, or do you need to fry it in the pan first? Sorry if you already said that. Just want to try this and make sure I do it right! Thanks for sharing :0)

    • Reply
    • sorry, yes. So follow the link for the fried rice and use 3 cups of the fried rice. We like to make a big batch for dinner one night and two nights later turn the last 3 cups into the casserole.

      • Reply
  • So I made it last night w/a few modifications. I baked some brown rice and used that instead of fried rice. I also forgot I didn’t have ginger! As I was in the throes of making the sauce, I discovered that, and of course wasn’t going to run to the store so I just ended up omitting it! And I also fried 2 eggs, chopped them up, and stirred them in before I put it in the oven. It came out so tasty and my husband, upon eating it, said, “Babe, this is good!”. So it was a win! Definitely will make again! 🙂 Thanks for sharing this yummy recipe 🙂

    • Reply
    • So good to know! I ALWAYS seem to forget to buy ginger so now I can just skip it if I need to. Glad you all liked it. You have no idea how much that makes my day!

      • Reply
  • Making this in just a few minutes! 🙂 Yea!

    • Reply
    • Yay!! I hope you love it!

      • Reply
  • This recipe is absolutely flawless Carrian! I love Teriyaki flavors, and easy-peasy casseroles are a winner at home. I guess this will be happening here so soon. Thanks for sharing such an incredible recipe!

    • Reply
    • Thanks Consuelo! I thought for sure everyone would think I was crazy for posting such a recipe!

      • Reply
  • What a tasty meal! Love teriyaki!

    • Reply
    • me too, it sucks me in every time. Now you go ahead and take it up ten notches so I can see you work your magic. 😉

      • Reply
  • Oh, I love this! What a fun and easy idea for weeknights. And I love recreating takeout yummies at home, too! Great recipe, Carrian.

    • Reply
    • takeout is pretty much the coolest and anything you make I’m totally all for trying!

      • Reply
  • This looks great but I have a soy allergy – which means no soy sauce or teriyaki. Do you have any suggestions for a sauce substitute that would work with this recipe?

    • Reply
      • Thank you! I’m definitely going to try it. I didn’t think there was an option like that one 🙂

      • Thanks, Sarah!

    • You could try liquid aminos instead of soy sauce. That’s what I used and it came out great

      • Reply
      • Great tip! Thank you!

  • Ugh. I kind of know the feeling, but the heater and the fridge together is just plain rough! Glad things are up and running again!

    • Reply
    • me too! Woohoo!

      • Reply
  • Oh my gosh . . . I would be so sad if my fridge went out and I had to throw out all that stuff. Oh and the furnace . . . brrrrrr, especially in Utah. On a happier note – this casserole sounds delish!

    • thank goodness for modern appliances! I’ll never forget to be grateful now!

      • Reply
  • The fridge and the furnace sounds like things that happen at my house. When our fridge died due to the compressor burning out, our homeowners insurance covered not only the cost of a new fridge but also all of the food that went bad. You might want to call your agent and ask about your policy coverage.

    • Reply
    • thanks Nancy!

      • Reply
  • The heater and the fridge going out, no fun! This casserole does look some kind of comforting and that’s just what you need!

    • Reply
  • This looks so incredible! I’m so sorry about your fridge and heater. Ugh, they say bad things come in 3’s. Hopefully, you won’t meet the 3rd obstacle.

    • Reply
    • I know!! Hoping everything else holds up!

      • Reply
  • Oh my. What a rough go you guys have had in the last few weeks, I cannot imagine having to deal with the furnace going out. Yikes. I’d probably have to move in with my parents until it was fixed, way to be a trooper! Love this casserole! So inventive.

    • Reply
    • haha, it’s been an adventure!

      • Reply
  • Whew! You all have had quite the stretch here! It’s so interesting how losing something we take for granted helps us appreciate it even more. Blessings in disguise–just like this teriyaki chicken! I’ll take a giant bowl please!

    • Reply
  • I’m glad you have your fridge back! This looks so delicious!

    • Reply
    • Me too! Woop woop!!

      • Reply

Healthy Habits That Help Me!