Chicken Teriyaki Casserole

This dish is perfect for the lazy cook, the oven does all the work!

Sometimes I get really lazy when it comes to food.  I want a dish, it sounds good, but I have no intentions of making it.  Then I sit there and think about it, wanting it, and yet I still do nothing about it.

This is one of those dishes.

I had a hankering for something "teriyaki", but it was just one of those days.  The thought of defrosting chicken, cooking the chicken, stir-frying the vegetables, cooking the rice, well it sounded about as fun as a root canal.

I just wasn't in the mood.

Then I had a thought.

What if I simply put all the ingredients in a dish and made it more like a casserole?  Heck yeah!  Here in the Midwest, we are know for our casseroles.  I'm not really sure where it steams from....maybe the farmer's wives needing to throw together a dish that was easy enough to feed a crowd?  

Well I'm definitely not a farmer's wife, but I do love a meal that is easy, feeds a crowd and everything is in one, simple dish.  Veggies?  Yep.  Protein?  Yep.  Starch?  Yep.

I'm going to admit, I wasn't sure how this one would turn out.  I've had my share of flops.  If you only knew some of the stuff I've made that doesn't have a chance of making it here on the blog.  Horrible! Absolutely, positively horrible.

But this one passed the test.  It cured my craving for teriyaki "whatever".  It was simple and easy and better yet tasted good!

Chicken Teriyaki Casserole
Print the Recipe!

2 chicken breasts, cubed
1 c. broccoli florets
1/2 c. peas
1 carrot, finely diced
1 clove of garlic, minced
1 c. chicken stock
3/4 c. soy sauce
1/8 c. teriyaki sauce
3 T. rice wine vinegar
1/2 t. red pepper flakes
1 c. uncooked rice

1.  Preheat the oven to 350 degrees and grease a 9x13 baking dish.
2.  Place the cubed {non-cooked} chicken, broccoli, peas, carrot and garlic in the bottom of the baking dish.
3.  In a bowl combine the chicken stock, soy sauce, teriyaki sauce, vinegar and red pepper flakes. Pour this mixture over the chicken and veggies.  Sprinkle in the uncooked rice and stir.
4.  Cover and bake for 35 minutes.  Remove from the oven and give it a stir.
5.  Keeping the cover off, place it back in the oven and bake an additional 15 minutes or until the rice has absorbed all of the liquid.
6.  Serve warm.