This Bang Bang Chicken Casserole Recipe With Broccoli Is Beyond Tasty (High Protein) by Jan Mostrom

Soups and chili are my go-to favorites for winter. But every now and then, I love a good warm casserole recipe that fills everyone up in the most delicious way. This bang bang chicken casserole recipe is comfort food at its best. The broccoli, chicken, cheese and rice, along with some incredible spices, make it a recipe to go back to again and again.

To make this high-protein casserole recipe, you'll need the following ingredients from your fridge and pantry: boneless/skinless chicken thighs, sriracha sauce, mayonnaise, flour (all-purpose or gluten-free), cooking oil, low-sodium chicken broth, green onions (scallions), reduced-fat cream cheese, sweet chili sauce, fresh garlic, onion powder, white wine vinegar, salt, fresh broccoli florets, precooked rice (or cook your own rice) and panko breadcrumbs. Check out the health benefits of protein and the health benefits of broccoli.

Serve this rich bang bang chicken casserole recipe for a wonderful dinner with your favorite side dishes. I hope you'll love it as much as we do!

PS: Did you know that you can regrow green onions? Here's how to regrow green onions all year long.

Cuisine: American
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

• 1 1/2 pounds boneless/skinless chicken thighs, cut into 3/4-inch pieces
• 3 tablespoons sriracha sauce (divided)
• 2 tablespoons mayonnaise
• 4 tablespoons all-purpose flour or gluten-free flour (divided)
• 3 tablespoons canola oil or avocado oil (divided)
• 3/4 cups low-sodium chicken broth
• 6 scallions (green onions), chopped (about 1 cup), plus more for garnish
• 4 ounces reduced-fat cream cheese, at room temperature, cut into chunks
• 1/4 cup sweet chili sauce
• 4 large cloves garlic, minced (about 2 tablespoons)
• 1 tablespoon onion powder
• 1 tablespoon white wine vinegar
• 1/2 teaspoon salt (or to taste)
• 6 cups broccoli florets
• 8.8 ounces (1 package) precooked rice (brown, jasmine or basmati rice), or 2 cups cooked rice
• 1/3 cup panko (gluten-free panko or regular)

Here's how to make it: 

1. In a medium mixing bowl, add the chicken, 1 tablespoon sriracha and mayonnaise. Toss to coat the chicken.
   
2. Add 2 tablespoons of flour to the chicken and toss to coat.
   
3. Heat a large skillet over medium-high heat with 2 tablespoons of oil in it for 1 minute. Cook the chicken pieces in the oil for 3 minutes, without moving them, then turn them over and cook the other side for another 3 minutes.
   
4. Sprinkle the cooked chicken with the remaining 2 tablespoons of flour and stir for 1 minute.
   
5. Remove pan from heat and add chicken broth, scraping the bottom of the pan to loosen any brown bits. Set aside.
   
6. In a large mixing bowl, combine the scallions, cream cheese, chili sauce, minced garlic, onion powder, vinegar, salt and the remaining 2 tablespoons sriracha.
   
7. Stir well to combine.
   
8. Add the broccoli and rice to the bowl and mix thoroughly. Add the chicken to the broccoli mixture and blend well.
   
9. In a small mixing bowl, combine panko and 2 teaspoons oil.
   
10. Spread the chicken mixture into a 13x9-inch baking pan. Sprinkle with the panko crumbs.
    
11. Bake in a preheated 400-degree F oven for 20 to 25 minutes, or until the broccoli is tender and the chicken registers 165 degrees F with a meat thermometer. Sprinkle with scallions, if desired, and serve. Store any leftovers in an airtight container in the refrigerator.
    

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