We've cooked this meal 9 times in the last month, and everyone is still loving it.

Chicken Teriyaki Casserole is a delightful blend of flavors that's perfect for a busy weeknight dinner. It's hearty, tender, and savory, making it a favorite for both kids and adults alike. This casserole combines the deliciousness of chicken teriyaki with the comfort of a baked dish. I discovered this recipe when I needed something simple yet satisfying, and it has been a hit ever since. You can prepare it in advance, making it ideal for those hectic evenings when you want a home-cooked meal with minimal effort.

This Chicken Teriyaki Casserole pairs beautifully with a simple green salad or some steamed broccoli on the side. For an extra dose of comfort, serve it with a warm bowl of miso soup. If you want something more filling, consider adding a side of jasmine or brown rice to soak up the delicious teriyaki sauce.

Servings: 4

1 pound boneless, skinless chicken breasts, diced
2 cups broccoli florets
1 cup sliced carrots
1 cup uncooked rice
1 cup teriyaki sauce
1 tablespoon olive oil
2 cups chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 tablespoon sesame seeds (optional)
2 tablespoons chopped green onions for garnish

Preheat your oven to 375°F (190°C).

In a large baking dish, spread the uncooked rice evenly across the bottom.

Pour the chicken broth and teriyaki sauce over the rice, stirring to combine.

In a skillet over medium heat, add the olive oil and cook the diced chicken until it's browned on all sides. Season with garlic powder, onion powder, salt, and pepper.

Add the chicken, broccoli florets, and sliced carrots into the baking dish, spreading everything out evenly.

Cover the dish with aluminum foil and bake for 40-45 minutes or until the rice is tender and the liquid is absorbed.

Remove the foil and sprinkle sesame seeds on top, if using.

Bake for an additional 5 minutes uncovered, just to toast the sesame seeds.

Let the casserole sit for about 5 minutes before serving.

Garnish with chopped green onions and serve warm.

For a vegetarian version, substitute the chicken with firm tofu or additional vegetables like bell peppers and mushrooms. You can also use quinoa instead of rice for a healthier twist. If you want to add a little kick, sprinkle some red pepper flakes on top before serving. Leftovers store well and make for a great lunch the next day. To save more time, use pre-cooked chicken such as rotisserie chicken or store-bought grilled pieces.