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Teriyaki Chicken Stir Fry Casserole

All of the elements you love from Teriyaki Chicken Stir Fry but in a casserole that your whole family will love and you will feel good about serving.

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 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


  1. 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.

Recipe Notes

*If you want some heat, add 1/4-1/2 teaspoon of crushed red pepper flakes to the teriyaki sauce.