Creating Teriyaki Chicken and Rice Casserole is simple when you follow these steps:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C).

2. Prepare the Rice: If you haven’t already, cook the rice according to the package instructions and set it aside.

3. Sauté the Chicken: In a large skillet, heat sesame oil over medium heat. Add the diced chicken and sauté until it’s golden brown and cooked through, usually around 5-7 minutes. Season with salt and pepper.

4. Add Vegetables: Once the chicken is cooked, stir in the garlic, ginger, broccoli, bell pepper, and shredded carrots. Sauté for another 3-5 minutes until the vegetables are slightly tender.

5. Mix in Sauces: Add the teriyaki sauce and chicken broth to the chicken and vegetable mixture. Stir well to combine and allow it to simmer for 2-3 minutes.

6. Combine with Rice: In a large mixing bowl, combine the cooked rice, sautéed chicken, and vegetable mixture, mixing thoroughly to ensure everything is evenly distributed.

7. Transfer to Casserole Dish: Pour the mixture into a greased 9×13-inch casserole dish, spreading it out evenly.

8. Add Cheese (Optional): If you choose to include mozzarella cheese, sprinkle it evenly over the top of the casserole.

9. Bake: Cover the casserole dish with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is bubbling and golden.

10. Garnish: Once out of the oven, sprinkle the chopped green onions on top for added flavor and presentation.

11. Cool Slightly: Allow the casserole to cool for a few minutes before serving to let the flavors meld.