Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly with olive oil.
In a large mixing bowl, combine the cooked chicken, cooked rice, carrots, bell peppers, broccoli, and peas.
Add the teriyaki sauce, soy sauce, garlic powder, and onion powder to the bowl. Stir well until all the ingredients are evenly coated.
Transfer the mixture to the prepared baking dish. Spread it out evenly.
Sprinkle the shredded mozzarella cheese on top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, until the veggies are tender and the cheese is melted and bubbly.
Remove the foil and bake for an additional 5 minutes, or until the top is golden and crispy.
Let the casserole cool for a few minutes before serving.
Variations & Tips
You can easily add more vegetables to this casserole, like snap peas or green beans, depending on what you have on hand. For a different flavor profile, try using a different type of cheese such as cheddar or Monterey Jack. If you’re looking to make it a bit healthier, opt for brown rice or quinoa instead of white rice. You can also make your teriyaki sauce from scratch if you’re looking to control sweetness and preservatives.
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