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Hello friend, it’s me, Jamerrill. 

I’m so glad you found me here. I help mommas live their best lives for God’s Glory! I’m a Jesus loving wife to one (married 23+ years) and long-time homeschool mom to 9. I only know MEGA and LOTS. Here I share all about easy home cooking for a house full, homeschooling, and motherhood for God’s glory.

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Teriyaki Chicken Casserole | Large Family Recipes

This delicious casserole is full of flavor and easy to make! We used this Teriyaki Chicken Casserole for our 40 missions meals fundraiser, so lots of other mamas have approved it already. We made some slight adjustments to the recipe in the video so it would travel and freeze well, which I share below in case you want to freeze this meal. But if you plan to eat it immediately then just follow the recipe as listed.

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Teriyaki Chicken Casserole

Teriyaki Chicken Casserole | Large Family Recipes

We made this with mixed vegetables for most of the meals, but as you can see in the video, we also made five casseroles with chicken and an onion and pepper stir fry mix which came out absolutely beautiful and has more of an Asian flavor if that is your taste preference.

Ingredients for Teriyaki Chicken Casserole

When choosing ingredients for this recipe, remember to make it your own! If your family likes more teriyaki flavor then add more. If you like brown rice more than white rice, then switch it up! The nice thing about casseroles is they can be adjusted to your family’s taste.

Instant Rice– When considering rice for this recipe, first decide if you prefer white or brown. Remember to check the directions as sometimes brown rice takes a little more or less liquid so be sure to make those adjustments if you choose brown rice. Next, you want to consider if you are making this to eat now or freeze. If you are freezing it you will want to cook the rice first. We used the instant pot for that. You will also want to make the rice with the chicken broth to add flavor and keep from having a lot of liquid in the pan when freezing it.

Pineapple Chunks– If you’ve ever bought canned pineapple you know the choices you face! Chunked? Sliced? Crushed? Natural Juice? Sweetened? The options go on and on. You know I’m all about using what I have on hand so if you’ve got sweetened slices, then cut them up and use them. Crushed may be a little less appealing as the pineapples may become mushy and not bring as much flavor, but if it’s all you have it will work just fine too. If you do plan to purchase pineapples for this recipe then I suggest going with unsweetened chunked.

Vegetables- As I mentioned earlier, we used both stir fry and mixed vegetables and made it two ways. Either work just fine, its a matter of your budget, taste, and dietary preferences. Mixed veggies tend to cost less, while stir fry brings a little more flavor.

Chicken Broth– Chicken broth comes in lots of options, too. I recommend low sodium in this recipe as both the teriyaki sauce and chicken broth are naturally high sodium so reducing one to low sodium helps balance the salty taste in the end. You can also substitute beef broth if that’s all you have on hand.

You will find the rest of the ingredients listed in the recipe card. These are just a few I wanted to chat with you about.

How to Make Teriyaki Chicken Casserole

Keeping in mind any adjustments you may make, here are the directions. If you are freezing it, then you’ll want to follow the second set of instructions.

  1. Preheat the oven to 400 degrees. Prepare two (9×13) casserole dishes with nonstick cooking spray.
  2. In a large bowl, combine the rice, pineapple, and frozen vegetables, Divide the mixture between the two casserole dishes. Mix together the pineapple juice, chicken broth,  and 1 cup of teriyaki sauce. Pour evenly over the casseroles.
  3. Season the chicken with salt and pepper. Lay the chicken over the casseroles and top with remaining sauce.
  4. Cover with foil and bake for 50 minutes or until the chicken registers an internal temperature of 165 degrees.
  5. Garnish with sliced green onions and sesame seeds, if desired.

How to Prepare Teriyaki Chicken Casserole for Freezer

  1. Preheat the oven to 400 degrees. Prepare two (9×13) casserole dishes with nonstick cooking spray.
  2. Make rice using the broth for the liquid.
  3. Season the chicken with salt and pepper. Brown the chicken in a skillet with oil for 3-4 minutes on each side. Then cook in the oven for 20-25 minutes or until it reaches an internal temperature of 165 degrees Fahrenheit.
  4. While chicken is cooking, in a large bowl, combine the rice, pineapple, and frozen vegetables, Divide the mixture between the two casserole dishes. Mix together the pineapple juice and 1 cup of teriyaki sauce. Pour evenly over the casseroles.
  5. Lay the cooked chicken over the casseroles.
  6. Garnish with sliced green onions and sesame seeds, if desired.
  7. Wrap casseroles in a double-layer of foil followed by plastic cling wrap (& label your meal!). Place in the freezer for 3+ months. 
  8. To reheat, bake the covered and thawed casserole at 350 degrees for 20-30 minutes.

When you’d like to use this easy freezer meal just pull it from your freezer stash the night before and place it in your refrigerator to defrost. At cooking time remove the plastic wrap and foil, then recover with foil for baking.

NOTE: your baking time may need to be increased in 15-minute increments until the desired doneness is reached based on the defrosted level of your casserole. Always make sure food researched on an internal temperature of at least 165. A cheap digital thermometer helps with this! 

Do you have more casserole recipes?

Yes! I have so many more casseroles that you will love in my shop. Check out my Classic Casserole Dinners & Freezer Meals Cookbook One for Now, One for Later! It includes 10 delicious, classic casserole recipes that will make two 9×13 casseroles each–one to eat right away, and one to put in your freezer for a later date. It’s an easy and quick way to build a freezer stash.

More Chicken Casseroles and Meals

Does your large family love chicken casseroles? Here are more chicken casseroles and meals to try.

We also made the Baked Millionaire Spaghetti and Beef Tater Tot Casserole in the video so be sure to check those out too!

Teriyaki Chicken Casserole

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Teriyaki Chicken Casserole

Teriyaki Chicken Casserole | Large Family Recipes

  • Author: Jamerrill Stewart
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Category: Casserole
  • Method: Oven
  • Cuisine: Dinner

Description

This is a Large Family Chicken Teriyaki Casserole. It has an excellent flavor and freezes well. Feeds the whole family! 


Ingredients

1 ½ cup prepared teriyaki sauce

3 cups uncooked instant white rice

1 (20 ounce) can pineapple chunks, juice reserved

2 (20 ounce) bags frozen stir-fry vegetables or mixed vegetables

2 ½ cups low sodium chicken broth

12 to 16 boneless, skinless chicken thighs (about 5 pounds)

Sliced green onions, for garnish

Sesame seeds, for garnish

 


Instructions

 

  1. Preheat the oven to 400 degrees. Prepare two (9×13) casserole dishes with nonstick cooking spray.

  2. In a large bowl, combine the rice, pineapple, and frozen vegetables, Divide the mixture between the two casserole dishes. Mix together the pineapple juice, chicken broth,  and 1 cup of teriyaki sauce. Pour evenly over the casseroles.

  3. Season the chicken with salt and pepper. Lay the chicken over the casseroles and top with remaining sauce.

  4. Cover with foil and bake for 50 minutes or until the chicken registers an internal temperature of 165 degrees.

  5. Garnish with sliced green onions and sesame seeds, if desired.

Keywords: Chicken Teriyaki, Rice, Large Family Casseroles

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