Teriyaki Chicken and Rice Casserole

Some nights call for a meal that feels like a deep breath at the end of a long day. This Teriyaki Chicken and Rice Casserole is exactly that kind of comfort food. It’s warm, savory, and gently sweet, with tender chicken, fluffy rice, and little pops of green from broccoli and peas. Everything bakes together in one dish, filling the kitchen with that irresistible teriyaki aroma that makes everyone wander in asking, “Is dinner ready yet?”

This is the kind of recipe you make when you want something cozy but not complicated. Perfect for weeknights, lazy Sundays, or anytime you’re craving something hearty and familiar with a hint of takeout-inspired flavor — without leaving home.

Ingredients

2 cups cooked white rice (day-old works best)
2 cups cooked chicken breast, chopped or shredded
1 cup frozen peas
1 cup small broccoli florets (fresh or frozen)
1 ½ cups shredded mozzarella or Monterey Jack cheese (optional)
½ cup chopped green onions, plus extra for garnish
1 tablespoon sesame oil (or any cooking oil)
¾ cup teriyaki sauce
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Cooking spray or oil, for greasing the dish

Instructions

Preheat and prep.
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
Get the veggies ready.
If your broccoli is fresh, give it a quick steam for just a couple of minutes until tender but still bright. Frozen broccoli works too — just thaw and drain it well.
Build the base.
In a large bowl, add the cooked rice, chicken, peas, broccoli, green onions, garlic powder, onion powder, and cheese if you’re using it. Gently toss everything together until it looks evenly mixed.
Make it saucy.
In a small bowl, stir together the teriyaki sauce, soy sauce, and sesame oil. Pour this glossy mixture over the rice and chicken. Stir until everything is nicely coated. Give it a taste and add salt and pepper if needed.
Assemble the casserole.
Spoon the mixture into your prepared baking dish. Spread it out evenly and press it down just a bit so it bakes together nicely.
Bake until cozy.
Cover with foil and bake for 20 minutes. Then remove the foil and bake for another 10–15 minutes, until the top is lightly golden and everything is hot and bubbly.
Finish and serve.
Sprinkle extra chopped green onions over the top and serve it hot.

Presentation Tips

For a simple but beautiful finish, add a handful of fresh green onions right before serving. If you like a little extra flair, a light sprinkle of sesame seeds or a drizzle of extra teriyaki sauce on top makes it look restaurant-worthy. Serve it straight from the baking dish at the table — casseroles are meant to feel relaxed and shared.

Conclusion

This Teriyaki Chicken and Rice Casserole is the kind of recipe that quietly becomes a regular. It’s easy, comforting, and endlessly satisfying, with flavors everyone recognizes and loves. Whether you’re feeding a family, meal-prepping for the week, or just craving something warm and filling, this dish delivers every time.