If you love bold, spicy-sweet flavors and comforting casseroles, this Bang Bang Chicken Casserole is about to become a new favorite. It’s creamy, saucy, and packed with tender chicken and vegetables — the kind of meal that feels indulgent but still delivers serious protein.
Inspired by classic Bang Bang sauce flavors, this recipe combines Sriracha, sweet chili sauce, and cream cheese to create a rich, crave-worthy base. Paired with broccoli and brown rice, it turns into a high-protein casserole that’s filling, balanced, and perfect for feeding a family or prepping meals ahead of time.
Whether you’re craving something cozy for dinner or need a protein-forward meal that actually satisfies, this casserole brings big flavor with minimal effort.
Servings: 6
Total Time: 55 minutes
Difficulty: Easy–Medium
Calories per Serving: 481 kcal
Macros (per serving):
Protein: 35g | Carbs: 35g | Fat: 24g
Look at the Recipe
- Creamy, spicy-sweet Bang Bang–style sauce
- High-protein and hearty with chicken, broccoli, and rice
- Perfect for weeknight dinners or meal prep
Ingredients Needed
- 1½ pounds boneless, skinless chicken thighs, cut into ¾-inch pieces
- 3 tablespoons Sriracha, divided
- 2 tablespoons mayonnaise
- 4 tablespoons all-purpose flour, divided
- 2½ tablespoons neutral oil (canola or avocado), divided
- ¾ cup unsalted chicken broth
- 6 medium scallions, chopped (about 1 cup), plus more for garnish
- 4 ounces reduced-fat cream cheese, cut into small pieces
- ¼ cup sweet chili sauce
- 4 large cloves garlic, minced
- 1 tablespoon onion powder
- 1 tablespoon white-wine vinegar
- ½ teaspoon salt
- 6 cups broccoli florets (about 1-inch pieces)
- 1 (8.8-ounce) package precooked brown rice
- ⅓ cup whole-wheat panko
How to Make Our Bang Bang Chicken Casserole
-
Preheat the oven.
Set oven to 400°F (200°C). -
Season the chicken.
In a bowl, combine chicken, 1 tablespoon Sriracha, and mayonnaise. Stir to coat, then sprinkle with 2 tablespoons flour and mix until evenly coated. -
Brown the chicken.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 3 minutes until golden. Flip and cook 3 more minutes. -
Build the sauce base.
Sprinkle remaining 2 tablespoons flour over the chicken and cook for 30 seconds, stirring constantly. Remove from heat and stir in chicken broth, scraping up browned bits. -
Mix the casserole.
In a large bowl, combine scallions, cream cheese, sweet chili sauce, garlic, onion powder, vinegar, salt, and remaining 2 tablespoons Sriracha. Stir until smooth. -
Combine everything.
Add broccoli, brown rice, and the chicken mixture to the bowl. Stir until fully combined. -
Prepare the topping.
In a small bowl, mix panko with the remaining 1½ teaspoons oil. -
Bake.
Transfer the mixture to a 9×13-inch baking dish, spread evenly, and sprinkle with panko topping. Bake for 20–25 minutes, until bubbly and chicken reaches 165°F. -
Rest and serve.
Let stand for 5 minutes. Garnish with extra scallions and serve warm.
This dish works perfectly as a high-protein dinner that feels indulgent while still being practical and filling.
Storage & Serving Suggestions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven or microwave until heated through.
- Serve with a crisp cucumber salad or extra steamed veggies for balance.
- Great for meal prep — flavors intensify overnight.
Tips & FAQs
Can I use chicken breast instead of thighs?
Yes. Chicken breast works well, though thighs stay juicier.
Is this recipe spicy?
It has a moderate kick. Reduce Sriracha for a milder version.
Can I make this lower carb?
Swap brown rice for cauliflower rice and reduce panko.
Is this good for weight loss?
It can be when portioned properly. It’s high in protein and very filling.
Can I freeze this casserole?
Yes. Freeze tightly covered for up to 2 months. Thaw overnight before reheating.
