Teriyaki Chicken Casserole

When you tend to hear the word casserole you think of a heavy rich dish packed with some type of condense soup sauce. Even though those are great and a staple here in Minnesota, you can have a casserole on the lighter side as well. In this teriyaki chicken casserole, the dish is packed with chicken, fresh vegetables, rice and covered in a delicious homemade teriyaki sauce that your whole family will love. The dish is simple to prepare and the oven does all of the hard work.

Combine soy sauce, water, brown sugar, ginger and garlic in a small saucepan and bring to a boil over medium heat. While the sauce comes up to a boil, stir together the cornstarch and two tablespoons of water in a separate dish until smooth. Once the sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.

Place the chicken breasts in a 9" x 13" prepared baking pan. Pour half of the sauce over top of chicken. Place chicken in a 350°F oven and bake for 25-30 minutes or until cooked through. Remove from the oven and shred chicken using two forks.

Add the vegetables and cooked rice to the casserole dish with the chicken. Add the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to the oven and cook for 10-15 minutes. Remove from the oven and let it stand for 5 minutes before serving. Drizzle each serving with remaining sauce.

Teriyaki Chicken Casserole

50 mins Serves 4 Ingredients: Chicken Breast, Ginger, Vegetable Bend, Soy Sauce, Cooked White Rice Garlic Cloves Brown Sugar