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Nov 17
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Teriyaki Chicken and Rice Casserole

Teriyaki Chicken and Rice Casserole

I had never thought to make a casserole using Asian ingredients, but then I came across a few versions of this Teriyaki Chicken and Rice Casserole recipe and I couldn’t wait to try it. I love teriyaki, and this recipe makes really thick, flavorful sauce. A serving of this dish really filled me up because it’s chock full of healthy, satisfying ingredients like vegetables, chicken breasts and brown rice. I also decided to add pineapple because it’s something I’ve always loved in fried rice and it pairs beautifully with teriyaki sauce.

Teriyaki Chicken and Rice Casserole

Looking for more delicious and filling casseroles to serve your family this winter? Try favorites like my Bubble Up Chicken Pot Pie Casserole, Beef Enchilada Quinoa Bake, Eggplant Parmesan Casserole, Cheesy Chicken, Broccoli and Rice Casserole, Chicken Cordon Bleu Pasta Bake, Bubble Up Pizza Casserole, Deep Dish Sloppy Joe Casserole and so many more in the casseroles section of my recipe index!

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Teriyaki Chicken and Rice Casserole

Yield: 8 (1 & 1/4 cup) servings

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 (look for the un-sauced stir fry or Asian varieties that only include zero-point veggies for WW)
  • 1 cup drained canned pineapple tidbits or chunks (packed in juice or with no added sugar)
  • 3 cups cooked brown rice

Directions:

  1. Pre-heat the oven to 350.
  2. Combine the soy sauce, the ½ cup water, the brown sugar, honey, ginger, olive oil and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
  3. While waiting for the sauce to come to a boil, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth to form a slurry. Once the sauce is boiling, add the slurry to the saucepan and stir in to combine. Cook for another minute until the sauce starts to thicken and then remove from heat.
  4. Lay the raw chicken breasts flat in a 9×13 casserole dish and pour about a cup of the sauce over top of the chicken. Place the chicken in the oven and cook for 30-35 minutes until breasts are cooked through*. Remove the dish from the oven and shred the chicken right in the dish using two forks.
  5. *While the chicken is cooking, steam or cook your frozen vegetables according to package directions.
  6. When the chicken is shredded and the vegetables are cooked, add the vegetables, pineapple and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when finished. Stir everything together in the casserole dish until well combined. Return the dish to the oven and cook for 15 minutes. Remove from the oven, drizzle with the remaining sauce and serve.

Weight Watchers SmartPoints:
7 per serving (SPs calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
7 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
321 calories, 43 g carbs, 18 g sugar, 3 g fat, 1 g saturated fat, 26 g protein, 4 g fiber (from myfitnesspal.com)

   
Yum

70 Responses to “Teriyaki Chicken and Rice Casserole”

  1. #
    1
    Ashley — November 17, 2015 @ 2:49 pm

    This is already going onto my meal plan for next week! Looks amazing and has all of my favorite things. Thanks for sharing!

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    2
    Ali — November 18, 2015 @ 10:25 am

    Looks Good! Do you think it would freeze well?

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    Dulce — November 19, 2015 @ 2:14 pm

    Emily do I cover the chicken when I bake it?

    • Emily Bites replied: — November 21st, 2015 @ 10:46 am

      Nope!

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    4
    Kim — November 22, 2015 @ 2:36 pm

    I made this last week and the whole family loved it. Very filling and tasted awesome.

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    5
    Shannon — November 22, 2015 @ 3:01 pm

    Do you cook the rice before you bake it?

    • Emily Bites replied: — November 22nd, 2015 @ 3:07 pm

      Hi Shannon, yes, the ingredients specify cooked rice 🙂

  6. #
    6
    Yvette — November 23, 2015 @ 2:42 pm

    I made this last night- delicious and very filling. This could serve more people easily. We will be having leftovers tonight! :-). this one’s a keeper

  7. #
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    Nicole Steiner — November 23, 2015 @ 3:22 pm

    Do you need the Corn Starch ?

    • Emily Bites replied: — November 23rd, 2015 @ 3:25 pm

      Yes, definitely. It takes the sauce from thin liquid to a thick sauce.

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    Laura — November 30, 2015 @ 2:29 pm

    How many millimetres are in a US cup?

  9. #
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    Laura — November 30, 2015 @ 2:30 pm

    Sorry that should say milliletres

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    Tiffany — November 30, 2015 @ 5:52 pm

    My husband does not care for pineapple. Is there something you recommend to substitute or will it still be as good without it?

    • Emily Bites replied: — November 30th, 2015 @ 6:22 pm

      You can leave it out, it dds a little sweetness but it’s not necessary.

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    Amanda — December 3, 2015 @ 1:44 pm

    Hi Emily,

    I’ve made a lot of your recipes, but this one is now my absolute favorite. My husband recently broke his ankle and needed surgery, so I’ve been busy taking care of him on top of making meals and working. This recipe is exactly what we needed — easy and super delicious. Thank you!

    • Emily Bites replied: — December 6th, 2015 @ 8:26 pm

      I’m so happy you loved it! Hope your husband feels better soon <3

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    Nancy — December 3, 2015 @ 2:38 pm

    I made this recipe last night and my husband and kids LOVED it!!! It was delicious 🙂 Emily, thanks again for another great recipe!! Love your site 🙂

    • Emily Bites replied: — December 6th, 2015 @ 8:27 pm

      Thanks Nancy, I’m so glad it was a hit with the whole fam! 🙂

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    Dave — December 3, 2015 @ 9:19 pm

    Emily, I was very disappointed. The grated ginger saved it from tasting just like a Jack-in-the-Box teriyaki bowl. I really was hoping for a more rewarding meal. I’ll try something different next time.
    Dave

    • Emily Bites replied: — December 6th, 2015 @ 8:28 pm

      Sorry to hear that Dave, I’ve gotten such great feedback on this recipe! Sounds like it wasn’t for you.

  14. #
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    Chelsea — December 8, 2015 @ 2:16 pm

    Does the 3c cooked brown rice mean that it should measure to 3c after cooking it, or 3c before cooking?

    • Emily Bites replied: — December 9th, 2015 @ 12:02 am

      It’s three cups of cooked rice, so after cooking 🙂

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    Cindy — December 9, 2015 @ 4:22 pm

    This was very good, but seems way more complicated than it needs to be. Rather than pre-cooking the chicken, cooking the vegetables separate, etc. next time I will probably do this: Cut the chicken into thin strips and cook in a wok with some of the sauce. Set Aside. Toss the veggies in the wok with some sauce until cooked. Mix the chicken back in, toss in the pineapple. Then toss in your cooked rice with the remainder of the sauce and serve. Much quicker and easier, plus you don’t have to use the oven and it would still taste exactly the same.

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    Megan S — December 15, 2015 @ 2:20 pm

    When I put in all the calories, fat, fiber, protein, etc into the new calculator on the website, it came out to 10 Smart Points per serving. I know the app and the website have been a bit glitchy since the switch, but other recipes have been working.

    • Emily Bites replied: — December 15th, 2015 @ 2:23 pm

      Hi Megan, inputting the nutrition information will give you different results than using the WW the recipe builder (which is what you should use for recipes) because the recipe builder no longer counts the points for fruits and vegetables. That’s why there is a discrepancy! This recipe is & SP in the WW recipe builder because the vegetables and pineapple are now free in recipes :).

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    Tanya — January 2, 2016 @ 2:18 pm

    When I put this into my recipe builder (makes it easier to track when I put it in myself), it comes to 10sp. The pineapple and stir-fry (or mixed) veggies do not come up as free. I don’t see an option for drained pineapple. I even used Splenda brown sugar to try to cut back a little more. Am I doing something wrong?

    • Emily Bites replied: — January 11th, 2016 @ 3:52 pm

      I use no sugar added canned pineapple (I believe it’s in splenda water) so I count it as fresh pineapple. If you use a frozen veg mix that is heavy on vegetables that DO have points (peas, corn, etc) then you may get a different number of points.

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    Sarah — January 3, 2016 @ 6:24 pm

    The cornstarch mix turned into rubbery chunks when I combined with boiling sauce and would not dissolve. Can you please let me know if this is normal? If not, what can I do to prevent this from happening again in the future.

    • Emily Bites replied: — January 4th, 2016 @ 12:01 pm

      Hm, that is definitely not normal, I’ve never seen or heard of that happening before! Sorry to hear that. The cornstarch should be dissolved into the water before you transfer the slurry into the sauce. Hope that helps and that you’ll try it again!

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    Krystie langton — January 4, 2016 @ 5:17 pm

    Hi Emily I’m going to make this meal this week sounds delious just one question that you’ve probably answered many times since changing point system I’ve tried to build a recipe so that I have it any time I want to track and it came up with 12 sp with 8 servings. Then I tried using ni with what you added this also came up with higher points, I am from UK and I tried to convert cups into tablespoons as near as I could would love to have this meal for 7 sp but struggling. Only got 10 pounds to loose so every point counts lol…any help greatly appreciated krystiexx

    • Emily Bites replied: — January 11th, 2016 @ 3:53 pm

      Inputting the nutrition information will give you different results than using the WW the recipe builder (which is what you should use for recipes) because the recipe builder no longer counts the points for fruits and vegetables. If you use a frozen veg mix that is heavy on vegetables that DO have points (peas, corn, etc) then you may get a different number of points even if using the recipe builder.

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    Krista — January 5, 2016 @ 8:53 am

    Hi Emily!

    I wanted to let you know that I made this a few times and what my feedback was on this dish! This dish is delicious and is WAY better than anything teriyaki that I have ever tried store bought. It took me FOREVER to find a frozen vegetable mix that I really liked. The first time I used one pound of broccoli and then got a mix with carrots, baby corns, and snap peas. The carrots didn’t cook right (which was partially my fault, as i tried to steam them instead of cooking them in the microwave). The second time I used different veggies and no carrots and it was better. The third time though I used one pound of fresh broccoli, a half a pound of fresh sliced carrots, and a half a pound of a fresh red pepper/green pepper/onion (sliced) mix that I found at Wegmans. I also used one cup of fresh pineapple. I steamed all the vegetables and I added the pineapple as you suggested. It was a little more labor intensive by I feel like it was SO worth it! The husband was on the fence about this one until he tried it with all fresh ingredients and finally he approved. I love all of your recipes and definitely see where your version is slightly less labor intensive but if you have the time the next time you want to make this one I would totally suggest trying the fresh! Thank you for all you do Emily!!

    • Emily Bites replied: — January 11th, 2016 @ 3:54 pm

      I’m so glad you liked it and made it work for you!

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    Krista — January 5, 2016 @ 9:01 am

    Also, when I used all fresh veggies and omitted the ones such as the peas and corn that used points, my recipe came to about 1 1/2 cup servings for 7 points!

    • Emily Bites replied: — January 11th, 2016 @ 3:54 pm

      Ah, I forgot people might be using veggie mixes that included veggies that have points, good catch!!

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    Jennifer B — January 5, 2016 @ 7:25 pm

    Made this tonight and it was soooooo yummy! My 9 year old even ate seconds! It’s a keeper!

    • Emily Bites replied: — January 11th, 2016 @ 3:55 pm

      I’m so glad!

  23. #
    23
    Rebecca H — January 7, 2016 @ 6:52 pm

    Emily, I love to cook, and when my husband passed away recently, I vowed not to become a Hamburger Helper person now that I’m cooking only for myself, so I’ve begun to collect recipes that adapt well to a smaller number of servings. (Not all recipes divide that well.) Tonight I very successfully adapted this recipe to make 2 servings instead of 8. It worked so well. I was able to divide the measurements easily enough by converting cup measurements to tablespoons, and using a microwaveable cup of Minute Ready-to-Serve Rice and a small can of pineapple chunks, it didn’t leave me with a lot of unuseable leftover ingredients, which often happens when I downsize a recipe. I’m not a big vegetable fan, so instead of the vegetable mix, I used sauteed mushrooms, onions, chopped artichoke hearts, and a handful of dried cranberries, so it was a little different result, but still, so good. This is definitely a keeper in my new collection!

    • Emily Bites replied: — January 9th, 2016 @ 11:39 pm

      I’m so glad you were able to adapt it to suit your needs!

  24. #
    24
    Susan — January 10, 2016 @ 9:14 am

    Looks great! I’m wondering , like Ali, if you think this would freeze well (I make meals for my elderly parents’ freezer). Thanks so much!

    • Emily Bites replied: — January 11th, 2016 @ 2:55 pm

      I’ve never frozen it so I really can’t say. I hope another reader can answer!

  25. #
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    Lisa — January 19, 2016 @ 8:38 am

    It’s actually 8 points

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    Paula — January 21, 2016 @ 10:10 pm

    I made this tonight and it’s delish! I have a question about the vegies…I read the other comments and it sounded like sugar snap peas and baby corn might be extra points, but when I look them up on WW website they say zero? or are there other vegies I need to watch out for that might be a mix?

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    Brittany — January 23, 2016 @ 5:42 pm

    I am new to WW and was running out of ideas for dinner! I found your site and this was the first recipe I tried! Yummy!!!! ❤️. I have bookmarked this site!

    • Emily Bites replied: — January 26th, 2016 @ 4:20 pm

      I’m glad you liked it Brittany!

  28. #
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    Randi Dymkowski — January 28, 2016 @ 7:43 pm

    Thank you for the recipe! I made this for my family today. It was a big hit. I was so surprised at how moist the chicken was. Will be my new go-to for neighbors having new babies, sick, etc when I want to bring them a meal too.

    • Emily Bites replied: — January 30th, 2016 @ 4:42 pm

      Awesome, I’m so happy you loved this!

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    danielle — February 4, 2016 @ 11:07 pm

    Im having a hard time finding serving sizes for the my fitness pal section. I see a lot of serving sides for smart points but I don’t do weight watchers. I use my fitness pal. Can you add portion sizes

    • Emily Bites replied: — February 4th, 2016 @ 11:11 pm

      Hi Danielle, the serving sizes are the same no matter what you’re tracking! The servings dont change for calories/points. Serving info is listed on every recipe directly underneath the recipe title in the recipe section of each post. For casseroles I generally just list the number of servings and just cut the dish into that many pieces. Hope that helps!

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    Crystal Wright — February 6, 2016 @ 8:50 pm

    I used fresh steamed veg but otherwise as directed. Loved it! Especially the sauce. I will make it again anytime I need an asian glaze. A+

  31. #
    31
    Stephanie — February 21, 2016 @ 9:13 am

    Trying to make this ahead of time- do you think this would be ok to make, freeze, then re-bake? If so, how long would you re-bake after frozen?
    New to cooking so would love any tips on prepping food and freezing

  32. #
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    Mary T. Goga — March 8, 2016 @ 7:30 am

    Corn starch should always be dissolved in cold water and then added to hot mixture and cooked.

  33. #
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    Beth B — March 12, 2016 @ 6:25 am

    I’ve been making “fried rice” cauliflower dishes lately and my and I both love them. I think I’ll give this recipe a try substituting the rice with riced cauliflower. I’ll get back and will let you all know.

  34. #
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    Sarah — March 14, 2016 @ 12:18 pm

    I made this on Friday night 🙂 It was great! My boyfriend loved it, too! I ate leftovers for breakfast on Saturday morning and I took some for lunch today, too. A bit work intensive, but worth it!

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    35
    Bridget — March 26, 2016 @ 10:38 pm

    If you use fresh vegetables instead of frozen, any idea approximately how many cups?

    • Emily Bites replied: — March 28th, 2016 @ 6:55 pm

      Sorry, I’ve never made it that way 🙂

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    Beth — April 18, 2016 @ 12:02 pm

    I made this over the weekend and thought it was good, but next time I would probably double the sauce and maybe add some sriracha. It was a little bit bland for me. Otherwise good!

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    Jessica — May 2, 2016 @ 1:41 pm

    Made this for dinner last night and just had leftovers for lunch. It taste just a good today!!

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    Courtney — May 2, 2016 @ 10:25 pm

    Made this tonight. I had been craving Chinese, and this seemed like it would be the perfect fit, and it was very good! I followed the recipe word for word, and it turned out perfectly! I shared it on my Facebook page. Thanks for sharing!

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    Ann — May 5, 2016 @ 9:14 pm

    Is this 7 points on the new weight watchers plan? I put it into the calculator based on your nutrition information and it’s giving me 10 smart points. Thank you.

    • Emily Bites replied: — May 6th, 2016 @ 1:12 pm

      Hi Ann, I think this response form my FAQs can help!

      I ran the nutrition information you posted through my points calculator and it doesn’t match the SmartPoints value you listed for the recipe – which one is right?
      One of the changes Weight Watchers made in the switch to SmartPoints is that the recipe builder no longer counts the values of 0 SP fruits and vegetables when determining the final SP value for a recipe. Therefore, the SPs you get from the recipe builder may not match the SPs you get from running the nutrition information through the Weight Watchers SP calculator, because the nutrition information will contain the calories, etc from the fruits and vegetables.

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    Amanda — June 27, 2016 @ 10:04 pm

    Hey Emily!
    Just wanted to say how much I enjoyed this recipe! The recipe even made it into onto a clip on my youtube channel. Thanks so much for the ideas!

  41. #
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    Ali — August 28, 2016 @ 9:32 am

    This recipe is fantastic! I made it a few weeks ago and am already craving it again 🙂 Makes a great lunch!

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    EMMY — September 14, 2016 @ 6:52 pm

    We really like this recipe! My kids love it, my husband loves it and I have already taken to a few postpartum friends who have also enjoyed it! I keep shredded chicken and cooked brown rice in my freezer so this recipe is a snap to come together.

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    Amarilis — September 18, 2016 @ 7:47 pm

    Can i make this with white rice? And would the points change?

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    Stephanie — October 23, 2016 @ 4:56 pm

    I found it too salty with 3/4 cup of low sodium soy sauce.

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    Anna — November 10, 2016 @ 6:47 pm

    I made this tonight and it was very good. I used regular mixed vegetables, rather than the asian style, as we do not like the peppers and onions in the asian style. This was very good. I was worried when I smelled the sauce because it smelled and looked like the sauce in frozen asian dishes, which are nasty, however this was way different. The pineapple added a nice, sweet touch also. Very good, will definitely make again.

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    Tracy — November 15, 2016 @ 4:07 pm

    I am making this for supper tonite. Hope my husband likes this .

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    Jennifer Hughes — November 28, 2016 @ 8:26 am

    Hi there! I was wondering if you had a calorie break down for just the sauce? Like 49 calories per tbsp or whatever it may be. I LOVE this sauce and am looking to just drizzle it over chicken, veggies, and riced cauliflower to keep calories even lower. Thanks!

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