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Teriyaki Chicken Casserole: An Easy Weeknight Dinner
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Teriyaki Chicken Casserole

A savory, protein-packed one-dish meal that brings authentic Japanese-inspired flavors to your table with minimal effort. Tender bite-sized chicken breast, fluffy jasmine rice, and crisp broccoli florets are baked together in a rich, homemade teriyaki-infused glaze. This family-friendly dinner is a reliable, convenient staple that creates a perfect balance of sweet, salty, and umami notes, making it an ideal choice for busy weeknights when you crave a hearty, home-cooked meal without the hassle of multiple pots and pans.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Asian-Fusion
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Chicken Breast, cubed
  • 1.5 cups Jasmine Rice, uncooked and rinsed
  • 2 cups Chicken Broth, low sodium
  • 0.5 cup Teriyaki Sauce, non-alcoholic
  • 3 cloves Garlic, minced
  • 2 cups Broccoli Florets
  • 2 tablespoons Soy Sauce, low sodium
  • Olive oil or cooking spray for greasing

Method
 

  1. Preheat your oven to 375°F.
  2. Grease a 9x13 baking dish with olive oil or non-stick spray.
  3. Spread the rinsed jasmine rice evenly across the bottom of the dish.
  4. In a medium bowl, whisk together the chicken broth, teriyaki sauce, minced garlic, and soy sauce.
  5. Place the cubed raw chicken on top of the rice layer.
  6. Scatter the broccoli florets over the chicken.
  7. Pour the prepared sauce mixture evenly over the chicken, broccoli, and rice.
  8. Cover the dish tightly with foil and bake for 35 minutes, or until the chicken is cooked through and the rice has absorbed the liquid.

Notes

You can customize this dish by adding other vegetables like sliced carrots or snap peas. Ensure the foil is sealed well to trap steam, which helps cook the rice perfectly. Store leftovers in an airtight container in the refrigerator for up to 3 days.