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Overhead photo of gluten free teriyaki chicken casserole in a black oven safe pan.

Gluten-Free Teriyaki Chicken Casserole Recipe

  • Author: Lindsay Cotter
  • Total Time: 55 to 65 minutes
  • Yield: 5 to 6 servings 1x
  • Diet: Gluten Free


Skip the takeout, and make this gluten-free teriyaki chicken casserole with simple, nutritious ingredients in just over an hour instead!


Units Scale

Stir Fry Sauce (makes 1 ½ cups) -see notes for premade substitute

  • Slurry: 1 Tablespoon cold water + 1 Tablespoon tapioca starch (see notes for substitutes)
  • 3/4 cup gluten free soy sauce (tamari) or coconut aminos
  • 1/2 cup water
  • 2 Tablespoons coconut palm sugar or honey
  • 2 teaspoon rice wine vinegar or apple cider vinegar
  • 2 teaspoons grated ginger or 1/2 teaspoon ground ginger
  • 1 teaspoon minced garlic
  • 1/4 teaspoon red pepper flakes (optional)


  • 1 pound skinless boneless chicken breast or thighs
  • 1 package (12 ounces) fresh stir-fry vegetable mix (or 3 to 4 cups fresh vegetables of choice, broccoli florets, sliced mushrooms, carrots, snow peas, etc.)
  • 2 1/2 to 3 cups cooked rice, quinoa, or cauliflower rice (see notes)
  • Garnish: sesame seeds and green onions


  1. Preheat the oven to 350 degrees Fahrenheit. Oil or lightly grease a 9×13 or large round casserole dish and set aside. If necessary, prepare the rice or quinoa (see notes for cauliflower rice)


Substitute Tips –  Substitute 1 1/2 cups premade gluten free teriyaki sauce for casserole if desired. If using frozen vegetables, do not first cook the vegetables with the chicken. Steam the vegetables according to package instructions and pat dry to remove excess water. Then add the cooked vegetables to the pan with the rice and coat with sauce.

Meal Prep Tips – Prepare the ingredients (such as the teriyaki sauce and rice) ahead of time! Store in the fridge for a quick dinner. 1 cup uncooked long grain white rice yields about 3 cups cooked rice. If making cauliflower rice, place the cauliflower rice on a sheet pan and bake at 400 F for 10-15 minutes to remove excess moisture (casserole may get too soggy otherwise). Let the cauliflower rice cool before using in the casserole. This casserole can be made up to 24 hours in advance. Cover and store the unbaked casserole in the fridge until ready to bake. Bake according to instructions above but a few additional minutes may be needed.

Storage Tips – Freeze prepared casserole in an airtight container or cover with foil and place in the freezer for up to 2 months.. Let the casserole thaw overnight in the refrigerator before reheating.

  • Prep Time: 20 minutes
  • Cook Time: 35 to 45 minutes
  • Category: dinner
  • Method: oven
  • Cuisine: Asian


  • Serving Size:
  • Calories: 290
  • Sugar: 7.5 g
  • Sodium: 2080.8 mg
  • Fat: 2.3 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 40.4 g
  • Fiber: 4.3 g
  • Protein: 25.3 g
  • Cholesterol: 55.2 mg

Keywords: gluten free teriyaki chicken casserole, gluten free dinner, easy dairy free recipe, healthy chicken bake