1-Getting this teriyaki chicken casserole on the table is simple and rewarding, and it only takes about 1 hour total. Start by cooking your brown rice according to the package instructions, which will yield around 3 cups from 3/4 cup uncooked. Then, preheat your oven to 350°F and lightly spray a 9×13-inch casserole dish to prevent sticking.

2-Next, place the 1 pound of boneless skinless chicken breasts in the prepared dish and pour 1 cup of the homemade teriyaki sauce over them. Bake for 30 to 35 minutes until the chicken is fully cooked, then remove it from the oven and shred it into bite-sized pieces. While the chicken bakes, steam the 32 ounces of frozen mixed vegetables until they’re tender but still crisp.

3-Once everything is ready, combine the shredded chicken, cooked brown rice, steamed vegetables, and 1 cup of shelled edamame in a large bowl. Stir in the remaining teriyaki sauce, holding back about 1/4 cup for later. Transfer this mixture back into the casserole dish, spread it evenly, and return it to the oven for another 15 minutes until it’s heated through and bubbly.

4-Finally, take it out of the oven, drizzle with the reserved sauce, and garnish with chopped green onions if desired. Let it cool for a few minutes before serving to let the flavors meld.