Casserole · Chicken · dinner

Chicken Teriyaki Casserole

We’re huddled up inside the house while we get blasted with the newest round of arctic weather. Sure, we’re not getting dumped with feet of snow and the temperatures aren’t 20 below zero, but when those howling north winds blow it sure feels like it.

I decided to risk my sleepiness yesterday and run all the errands I was going to do today so I could avoid going outside. Unfortunately, I wasn’t able to pick up some coats I had dry cleaned and they are now on the polar opposite side of town waiting to get picked up. I really do not want to go out in this!

My cooking plan for today is pretty extensive, too. I’ve got a ton of new recipes to try out and just want to cook and eat and watch really bad reality television. I’m a sucker for it.

I wonder if Rob would be a doll and get out in the sleeting weather to drive 30 minutes away? Hopefully he’s reading this.

The last thing I made was this casserole. I was a bit worried about liking it at first, because I’m not huge on broccoli, but in the end it turned out really yummy. I’d like to think it’s a little healthy for you, too, but the sweet teriyaki sauce probably nullifies that.

I have to say, I actually ended up liking the broccoli in this! I kept it raw when I put it in the oven, so it was still really crispy when it came out. Same with the carrots, which were even tastier. Brown rice actually soaked up the sauce exceptionally well, which was also shocking. I definitely think I’ll keep this in the dinner and lunch rotation.

The only problem with this casserole is that it takes up a ton of dishes. I pre-cooked the rice in my rice cooker, pre-cooked the chicken in the oven, and cooked the sauce on the stovetop. This isn’t a throw-everything-in-the-baking-dish-and-go type of meal. That being said, I still think it is well worth all of the effort…and ALL of the dishes.

Chicken Teriyaki Casserole

  • Servings: 4-6
  • Difficulty: Medium
  • Print

A chicken and rice bake with a twist: teriyaki sauce, broccoli and carrots.

Ingredients

  • 1 lb. boneless, skinless chicken breast
  • 1 head of broccoli, cut into florets
  • 3 carrots, sliced
  • 3/4 cup soy sauce
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/2 tsp. ground ginger
  • 1/2 tsp. minced garlic
  • 2 TBS. cornstarch + 2 TBS. water
  • 2 cups cooked brown rice

Directions

  1. Preheat oven to 350 degrees. Spray a baking dish with cooking spray. Meanwhile, in a small saucepan, combine soy sauce, water, brown sugar, ginger and garlic and heat over medium heat to a boil. Stir in cornstarch slurry and keep stirring until thickened. Remove from heat.
  2. Place chicken in prepared pan. Pour one cup of the sauce over the chicken. Cover with foil and bake for 35 minutes. Remove chicken from pan and shred.
  3. In a large baking dish, stir together cooked rice, broccoli florets, carrots, shredded chicken, and remaining sauce. Toss so everything is well combined and covered with sauce. Return pan to oven and cook for 15-20 minutes, uncovered.

Step-By-Step Instructions

Preheat oven to 350 degrees. Spray a baking dish with cooking spray. Meanwhile, in a small saucepan, combine soy sauce, water, brown sugar, ginger and garlic and heat over medium heat to a boil. Stir in cornstarch slurry and keep stirring until thickened. Remove from heat.

Place chicken in prepared pan. Pour one cup of the sauce over the chicken. Cover with foil and bake for 35 minutes.

Remove chicken from pan and shred.

In a large baking dish, stir together cooked rice, broccoli florets, carrots, shredded chicken, and remaining sauce. Toss so everything is well combined and covered with sauce. Return pan to oven and cook for 15-20 minutes, uncovered.

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