TERIYAKI CHICKEN AND RICE CASSEROLE

An Irresistibly Flavorful Teriyaki Chicken and Rice Casserole

This Teriyaki Chicken Casserole is a dish you and your family will absolutely adore. Let’s face it, casseroles often get a bad reputation, usually blamed on the overuse of processed ingredients and those infamous cream-of-whatever soups. While I admit to occasionally using them, I truly believe in the comforting and wholesome nature of a good casserole, especially when it’s made with nutritious ingredients. This particular recipe is a home run; just ask my husband, who couldn’t stop raving about it. It’s definitely going to be a regular in our dinner rotation!

Why You’ll Love This Recipe

This casserole is not only incredibly tasty but also packed with healthy ingredients. It’s perfect for a cozy family dinner and sure to please even the pickiest eaters. Plus, it’s easy to prepare and makes for great leftovers!

Kitchen Equipment You’ll Need

• 9×13 inch casserole dish
• Small saucepan
• Mixing bowls
• Measuring cups and spoons
• Forks for shredding chicken

Ingredients

• ¾ cup low sodium soy sauce
• ½ cup water
• 1/3 cup packed brown sugar
• 1 tablespoon honey
• ¾ teaspoon ground ginger
• 1 teaspoon olive oil
• ½ teaspoon minced garlic
• 2 tablespoons corn starch
• 2 tablespoons water
• 1 ½ lbs boneless skinless chicken breasts
• 32 oz frozen mixed vegetables (un-sauced stir fry or Asian varieties)
• 1 cup drained canned pineapple tidbits or chunks (packed in juice or with no added sugar)
• 3 cups cooked brown rice

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a small saucepan, combine the soy sauce, ½ cup water, brown sugar, honey, ginger, olive oil, and garlic. Cover and bring to a boil over medium heat. Once boiling, uncover and let it boil for an additional minute.
3. While the sauce is boiling, mix the corn starch with 2 tablespoons of water in a separate dish to create a slurry. Add this to the boiling sauce and stir until the sauce thickens, then remove from heat.
4. Place the chicken breasts flat in a 9×13 casserole dish and pour about a cup of the sauce over them. Bake in the oven for 30-35 minutes until the chicken is thoroughly cooked. Once done, shred the chicken in the dish using two forks.
5. While the chicken is baking, cook your frozen vegetables according to the package instructions.
6. Once the chicken is shredded and the vegetables are cooked, add the vegetables, pineapple, and rice to the casserole dish. Pour most of the remaining sauce over the mixture, reserving some to drizzle on top before serving. Stir everything to combine well, then return the dish to the oven for an additional 15 minutes. Drizzle with the reserved sauce before serving.

Tips for Success

• Ensure your chicken is fully cooked before shredding. A meat thermometer should read 165°F.
• If you prefer fresh vegetables, feel free to use those instead of frozen. Just make sure they are cooked to your desired tenderness before adding to the casserole.

Additional Tips and Variations

• For a bit of heat, add a pinch of red pepper flakes to the sauce.
• Consider using quinoa or cauliflower rice for a lower-carb option.

Nutritional Highlights (Per Serving)

321 calories, 43 g carbs, 18 g sugar, 3 g fat, 1 g saturated fat, 26 g protein, 4 g fiber

Frequently Asked Questions (FAQ)

Can I make this casserole ahead of time? Yes, you can prepare it in advance and store it in the refrigerator. Simply reheat before serving.

Can I freeze leftovers? Absolutely! Store in an airtight container in the freezer for up to three months. Thaw in the refrigerator before reheating.

Conclusion

Give this Teriyaki Chicken and Rice Casserole a try for your next family meal. It’s a delicious, comforting dish that’s sure to become a favorite. If you do, please share your thoughts and any variations you tried. Enjoy!