Use Chicken, Frozen Vegetables, And Rice For The Start Of A Filling Asian-Inspired Casserole

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When dinnertime sneaks up on busy weeknights, preparing a home-cooked meal can feel the furthest from mind. Sometimes, you'd rather pick up the phone and ring your tried-and-true local Chinese takeout joint. Other times, however, ordering takeout isn't in the budget, or the trek feels too far. In times like these, one no-fuss, high-reward meal can save the day. Introducing: teriyaki chicken casserole. This warming, comforting dish consists mostly of long-lasting staple ingredients, making it the perfect meal between grocery runs and pay periods. It's affordable and hearty, and everything you need can be stocked and ready to go. Perhaps best of all, thanks to the fact that frozen veggies are pre-cut, the prep time is ultra-minimal.

To whip up an easy teriyaki chicken casserole, start by browning some cubed or shredded chicken in a saucepan with oil (rotisserie chicken works here, too). Once the meat has begun to brown, add a few cups of pre-cooked rice and your desired frozen veggies to the pan. This could include any combination of corn, peas, carrots, broccoli, bell peppers, zucchini, mushrooms, or green beans, depending on what's stocked in your freezer. Then, coat the meat and veggies in a generous splash of teriyaki sauce and chicken broth. If you're working with an oven-safe skillet, the pan can be placed directly in the oven to bake. Alternatively, you could also transfer the contents of the pan into a baking dish and pop it in the oven from there. 

As it bakes, the sticky teriyaki sauce and chicken broth soak into the rice, creating a palate-stimulating pop of flavor and moisture in every bite. The pièce de résistance is the rich, sweet-and-salty teriyaki sauce, which brings the tender, toothy teriyaki chicken and rice together in a cohesive texture. If you're feeling ambitious, try Miriam Hahn's homemade teriyaki sauce recipe. Alternatively, our taste tester ranked Kikkoman Takumi Teriyaki Sauce as the best out of 13 popular teriyaki sauce brands. Pro tip: For more flavor control, use low-sodium chicken broth since teriyaki sauce is already pretty salty.

Don't have time to pre-cook the rice? This casserole can also be prepared using dry rice if you add enough stock to make sure the dish has enough time to hydrate adequately. 2 cups of stock is roughly the right amount per 1 cup of dry rice. Roughly 45 minutes covered with foil in the oven at 375 degrees Fahrenheit should do the trick. Either brown rice or jasmine rice can be used, depending on your taste preference. To complete the meal, pair this comforting teriyaki chicken casserole with a refreshing, spicy Korean cucumber salad. In an airtight container in the fridge, leftovers will retain their quality for up to three days.