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There’s something magical about combining the heartiness of Midwestern cooking with a touch of the East. This teriyaki chicken casserole is a perfect example of how our grandmothers’ casseroles can evolve while still holding on to that comforting, homey feel. It’s a dish that’s perfect for family gatherings or just a cozy night in, bridging the richness of traditional casseroles with the sweet and savory notes of teriyaki. It’s bound to become a favorite in any household.
This teriyaki chicken casserole pairs wonderfully with a simple green salad, steamed broccoli, or a side of fluffy white rice. If you’re looking to keep things traditional, a nice slice of homemade bread would also be a lovely accompaniment. For a touch of freshness, consider serving with a tangy cucumber salad or pickled vegetables to balance the rich flavors.
Ingredients
2 cups cooked chicken, shredded or cubed
2 cups rice, cooked
1 cup carrots, sliced
1 cup bell peppers, chopped (any color)
1 cup broccoli florets, steamed
1 cup frozen peas, thawed
1/2 cup teriyaki sauce (store-bought or homemade)
1 cup shredded mozzarella cheese
1/4 cup soy sauce
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups rice, cooked
1 cup carrots, sliced
1 cup bell peppers, chopped (any color)
1 cup broccoli florets, steamed
1 cup frozen peas, thawed
1/2 cup teriyaki sauce (store-bought or homemade)
1 cup shredded mozzarella cheese
1/4 cup soy sauce
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
