Chicken Teriyaki Skillet Casserole


1 TBSP Sesame oil

3 C bite-sibe Broccoli florets

1 C diced red Bell Pepper

1 C sliced Scallions or Green Top Onions

⅓ C Teriyaki Sauce

¼ C Water

2 TBSP Cornstarch

2 cloves Garlic crushed

3 C sliced cooked Chicken

3 C cooked brown Rice

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Chicken Teriyaki Skillet Casserole

Mar 25, 2024Brenda Brink
Contributed By: Adventures in Freeze Drying

This recipe makes 6 servings and fills 1 large tray*


  1. Preheat oven to 350℉
  2. Heat oil in an ovenproof skillet or dutch oven over medium heat
  3. Add broccoli, bell pepper, and scallions, cook and stir until softened 3-5 minutes
  4. Combine teriyaki sauce, water, cornstarch and garlic in a measuring cup
  5. Add chicken and brown rice to the pan, then pour sauce over and mix well.
  6. Bake until the vegetables are tender, about 15 minutes
  7. Let cool, then spread across a parchment lined tray(s)
  8. Freeze until frozen solid (this step can be skipped)
  9. Freeze Dry
  10. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

24 hours


Add 1 - 1 ¼ C Boiling water or chicken broth per 2 servings and let sit for 3-5 minutes covered, stir and check, add more water if needed or let sit longer.

* Extra Large Tray = 15 Cups/Tray   Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray Cycle times & rehydration for reference only. Your results may vary.

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