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I am always on the lookout for a way to use up leftover chicken. When I can do it in a casserole that has 4 of the 5 food groups then I am elated. You don’t even need a side dish with this Teriyaki Chicken Stir Fry Casserole. Literally, everything you want to serve your family is in one dish {minus a glass of milk}. No leftover chicken? No worries, it doesn’t take long to cook up a couple of chicken breasts and shred them. The perfect weeknight meal and it can even be made ahead.
Do you like being able to use up leftover chicken? Try these recipes…Chicken Pot Pie Bowls, Chicken Enchilada Soup and 15 Minutes Andouille Sausage & Cheese Grits.
Stir fry is one of my very favorite meals. It is so quick and easy to pull together. In class, I always have students who are adamant that they don’t like veggies. A stir fry lab later and…minds are changed. It is amazing what a little teriyaki sauce can do.
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Begin with a 16 oz. bag of frozen stir fry vegetables. The one I bought had broccoli, carrots, snow peas and water chestnuts. Cook in the microwave according to package directions.
Then measure out 1 cup of your favorite teriyaki sauce {Yoshida brand is our favorite}.
To give the casserole a little added sweetness, chop pineapple tidbits into small pieces.
In a large bowl combine all of the base ingredients. Rice, shredded chicken and stir fry vegetables.
To get it oven ready, add the pineapple and nearly all of the teriyaki sauce {reserve a couple of tablespoons to drizzle over the top}.
Stir to combine and pour into your favorite large baking dish. A 9×13 or 12″ round pan works best.
Bake at 350 degrees for 20-25 minutes or until it is hot and bubbly. It will not take long because everything is already cooked. To finish, drizzle with remaining teriyaki sauce and sprinkle with sesame seeds. Serve warm and watch your family enjoy every last bite. The leftovers also warm up great. 1 pot, 4 food groups and lots of happy faces.
Teriyaki Chicken Stir Fry Casserole
Ingredients
- 1 cup teriyaki sauce
- 1 1/2 lbs. shredded chicken {about 2 large chicken breasts}
- 16 oz. frozen stir fry vegetables
- 1/2 cup canned pineapple tidbits {drained & chopped}
- 3 cups cooked rice
- 1 tbsp sesame seeds
Instructions
- Preheat oven to 350 degrees. Cook vegetables according to package directions. In a large bowl combine shredded chicken, cooked stir fry vegetables and rice. Stir until combined. Add almost all of the teriyaki sauce {reserve a couple of tablespoons to drizzle over the top after baking} and the pineapple, mix to combine. Pour mixture into a greased 9x13 {or 12"round} baking dish and bake for 20-25 minutes or until mixture is hot and bubbly. Remove from oven, drizzle with remaining teriyaki sauce and sprinkle with sesame seeds. Serve immediately. Refrigerate leftovers for up to 5 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
SHOP THIS RECIPE:
9×13 Oblong Pan
How can I make this in advance
You should be able to assemble it and either cover and refrigerate it until ready to bake or even freeze it. Enjoy!