I’ve said time and time again that a casserole just isn’t a casserole without plenty of cheese, but this easy Asian-inspired bake has gone and proved me wrong for good. There’s no dairy to be found, yet it’s still as tasty and hearty and comforting as you could hope a casserole to be.

Though this casserole has tons of flavor, the ingredient list isn’t unwieldy at all. It also happens to be pretty low-fuss – while it does call for you to make your own teriyaki sauce, it’s just a matter of quickly simmering some soy sauce, brown sugar, apple cider vinegar, ginger, and garlic on the stovetop.

You pour that over some chicken breasts and pop it in the oven just until the chicken has cooked through. (You can cook the rice while the chicken bakes for maximum efficiency.)

You shred the chicken and stir in some rice and mixed stir-fry veggies and let the whole thing take a turn in the oven again, just long enough for the flavors to come together.

It has the appeal of a quick and flavorful stir fry, but with the comfort of casserole. It’s a crowd-pleaser and there’s plenty to go around, so it’s a great option when you’ve got a whole crew to feed!