Monday, June 13, 2022

Teriyaki Chicken Casserole from @TinaKashian1

Hello from TINA KASHIAN! Over the years, I’ve become a fan of casseroles. A one dish recipe is always perfect for the busy days when I’m driving the girls to activities after work. I found this casserole recipe at “Life in the Lofthouse” and it is not difficult to prepare and is guaranteed to please picky eaters. I hope you try it and enjoy it.



¾ cup soy sauce

½ cup water

¼ cup brown sugar

½ teaspoon ground ginger

½ teaspoon minced garlic

2 tablespoons cornstarch plus 2 tablespoons water

1 pound boneless skinless chicken breasts

12 ounces of fresh vegetables such as broccoli and carrots or a 12 ounce bag of frozen stir-fry vegetables

3 cups cooked brown rice





Preheat oven to 350 degrees Fahrenheit. Spray 9x13 inch baking pan with cooking 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.


Stir 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.

Place the chicken breasts in the prepared pan. Pour one cup of the sauce over the top of the chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken using two forks.


Steam the vegetables or cooking according to package directions.

Add the cooked vegetables and cooked rice to the casserole dish with the chicken. Add the sauce. Gently toss everything together in the casserole dish until combined. 


Return to the oven and cook for 15 minutes. Remove from the oven and let it stand for 5 minutes before serving. 




What is your favorite casserole dish? Please share!



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Not even her impending nuptials can keep Lucy Berberian, manager of her family-owned Kebab Kitchen, from the Jersey Shore’s annual Polar Bear Plunge. But her dive into the icy ocean is especially chilling when she finds a fellow swimmer doing the dead man’s float—for real . . .
Who would kill a man in cold blood during Ocean Crest, New Jersey’s most popular winter event? When Lucy learns the victim is Deacon Spooner, the reception hall owner who turned up his nose—and his price—at her wedding plans, she can’t help wondering who wouldn’t kill the pompous caterer . . .
Perhaps the culprit is the wedding cake baker whose career Deacon nearly destroyed? Or the angry bride whose reception he ruined? With her maid of honor, Katie, busily planning Lucy’s wedding without her, Lucy will have to get to the bottom of this cold-hearted business in time for Kebab Kitchen’s mouthwatering Christmas celebration—and before her hometown’s holiday spirit washes out to sea . . .
Recipes included!


Tina Kashian writes the Kebab Kitchen Mediterranean mystery series, and her first book, Hummus and Homicide, spent six weeks on the B&N bestseller list. Tina is an attorney and a mechanical engineer whose love of reading for pleasure helped her get through years of academia. Tina spent her childhood summers at the Jersey shore building sandcastles, boogie boarding, and riding the boardwalk Ferris wheel. She also grew up in the restaurant business, as her Armenian parents owned a restaurant for thirty years. Tina still lives in New Jersey with her supportive husband and two daughters.

You can also connect with Tina at:






  1. Sounds tasty, but I'm lazy. Once you've done all that prep, I'd sit down and eat it without the trip to the oven.

    1. Hi Libby, My daughter helped me with the prep and it went faster. It was a tasty casserole!

  2. Sounds pretty straight forward and tasty! My favorite casserole is chicken mushroom bake that includes sautéing flour coated chicken in about a pound of butter before covering it in cream of mushroom soup with extra mushrooms, sour cream, and cheddar cheese then served over rice.

    1. Hi Tracy, I enjoy anything with mushrooms and this sounds delicious.