I learned to cook at a young age! As a latchkey kid, I had to make dinner for myself and my little brother while our parents worked in the evenings. This super easy chicken casserole was one of my go-to recipes because it was tasty, fast, and I could make it with just a few simple ingredients!

Easy 1980s Teriyaki Chicken Rice Casserole

This recipe is perfect for a busy weeknight. It only takes about 30 minutes to make, and it's a great way to use up leftover chicken. Plus, it's a one-pan meal, so there's less cleanup!

Here's what you'll need:

1 ¼ cups teriyaki sauce (I prefer Kikkoman brand)
1 lb chicken, cubed
20 oz bag fresh stir fry vegetables (frozen)
1 ½ cups white minute rice
1 ½ cups water

Equipment:

Measuring cup
Cutting board
Sharp knife
9×13 inch casserole dish
Sauce pan
Silicone spoon

Instructions:

Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray.

Add the water to a saucepan and bring to a boil. Add the rice, cover, and remove from heat.

While the rice is cooking, cut the chicken into 1-inch pieces.

In a large casserole dish, toss together the chicken and vegetables. Pour one cup of sauce over the chicken and vegetables.

Cook for 15 minutes, remove and add the cooked rice and the remaining ¼ cup of teriyaki sauce.

Toss gently, and return the casserole dish to the oven for an additional 15-20 minutes.

Yield: 4

1980s Teriyaki Chicken Rice Casserole

Name: 1980s Teriyaki Chicken Rice Casserole
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 1 ¼ cups teriyaki sauce (i prefer Kikkoman brand); 1 lb chicken, cubed; 20 oz bag fresh stir fry vegetables (frozen); 1 ½ cups white minute rice; 1 ½ cups water

Super easy Teriyaki chicken and rice casserole!

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

1 ¼ cups teriyaki sauce (i prefer Kikkoman brand)
1 lb chicken, cubed
20 oz bag fresh stir fry vegetables (frozen)
1 ½ cups white minute rice
1 ½ cups water

Instructions

Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray.
Add the water to a sauce pan and bring to a boil. Add the rice, cover, and remove from heat.
While preparing the rice, cut the chicken into 1 inch pieces.
In a large casserole dish, toss together the chicken and vegetables. Pour one cup of sauce over the chicken and vegetables.
Cook for 15 minutes, remove and add the cooked rice and the remaining ¼ cup of teriyaki sauce.
Toss gently, and return the casserole dish to the oven for an additional 15-20 minutes.

Notes

Storage: store leftovers refrigerated in an airtight container

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 508Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 107mgSodium: 4081mgCarbohydrates: 40gFiber: 3gSugar: 16gProtein: 38g

Tips:

You can use fresh vegetables instead of frozen.
If you don't have teriyaki sauce, you can use soy sauce (add a bit of brown sugar) or hoisin sauce.
You can also add other ingredients to this recipe, such as mushrooms, onions, or peppers.
Serve this casserole with your favorite sides, such as steamed broccoli or a salad.

Storage:

Store leftovers refrigerated in an airtight container for up to 3 days.

Teriyaki Chicken Rice Casserole Wrapup

I hope you love this recipe as much as I do! I KNOW, it is super simple, but it reminds me of home when I was young!

Here are some more great 1980s recipes you might love: