Grandma's Teriyaki Chicken Casserole

Some of the best recipes aren't found in fancy cookbooks, but are the ones passed down through families, a little messy, and always made with love. This teriyaki chicken casserole is one of those recipes for me. It’s not gourmet, but it’s the definition of comfort food—a hearty, one-pan wonder that always seems to hit the spot, especially on a busy weeknight.

It’s a humble dish, really. Just chicken, a simple homemade sauce, some veggies, and rice. But when it all bakes together, something pretty special happens. The smells that waft from the oven are pure nostalgia for me. I hope it becomes a cozy favorite in your home, too.

What You'll Need

Nothing too complicated here, I promise. This is all about pantry staples.

• 3-4 boneless, skinless chicken breasts
• 1 cup white rice, uncooked
• 1 (12 oz) bag of frozen mixed vegetables (the classic corn, peas, and carrot blend is perfect)
• ½ cup low-sodium soy sauce
• ½ cup + 2 tablespoons water, divided
• ⅓ cup packed brown sugar
• 1 teaspoon fresh ginger, minced (or ½ tsp dried)
• 2 cloves garlic, minced
• 2 tablespoons cornstarch
• Non-stick cooking spray

Putting It All Together

The magic is in the sauce, and it comes together so easily right on the stovetop.

• Preheat your oven to 350° F (175° C). Grease a 9x13-inch baking pan with non-stick spray.
• In a small saucepan, combine the soy sauce, ½ cup water, brown sugar, ginger, and garlic. Cover and bring it to a boil over medium heat. Remove the lid and let it boil for one minute.
• Meanwhile, in a separate little dish, stir the cornstarch and the remaining 2 tablespoons of water until it's completely smooth. Once the sauce is boiling, add this cornstarch mixture to the saucepan, stirring constantly. Cook for just a minute or two until the sauce thickens nicely, then remove it from the heat.
• Place your chicken breasts in the prepared pan. Pour about one cup of your fresh sauce over the top. Pop it in the oven and bake for 35 minutes, or until the chicken is cooked through.
• Take the pan out of the oven (careful, it's hot!). Use two forks to shred the chicken right there in the dish.
• *Now, while the chicken is baking, go ahead and steam your frozen vegetables according to the package directions. Also, cook your cup of rice according to its package directions.
• Add the cooked rice and vegetables to the casserole dish with your shredded chicken. Pour in most of the remaining sauce (save a