This Teriyaki Chicken Casserole is one you’ll love and even the kiddos too.
I think casseroles get a bad rap, and I can totally see why. Especially when they’re packed with a bunch of processed ingredients and cream-of-whatever soups everyone loves to hate. (I use them but not all the time.) For me though, I adore a good casserole. As a main or side dish. They’re comforting, yummy and usually pretty darn easy to whip up. I love that.
- 3/4 cup low-sodium soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon minced garlic
- 2 Tablespoons cornstarch + 2 Tablespoons water
- 2 small boneless skinless chicken breasts
- 1 12 oz. bag stir-fry vegetables (Can be found in the produce section)
- 3 cups cooked brown or white rice
Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray.
Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
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TO FREEZE: Prepare casserole up until baking point. Do not bake. Cover pan tightly with foil (I also like to use the foil disposable pans when freezing this recipe.) Place in freezer. Stays good frozen for 2 months. To heat place pan in fridge to thaw for 24 hours then bake as directed.