Published
This Bang Bang Chicken Casserole is exactly the kind of easy dinner I crave on busy nights. It’s cozy, creamy, flavorful, and doesn’t leave a huge mess behind. Tender bites of chicken get lightly crisped before baking over fluffy jasmine rice in a creamy homemade bang bang sauce made with mayonnaise, sweet chili sauce, sriracha, and garlic. Everything gets topped with buttery golden panko breadcrumbs for the best crunch. It’s spicy, a little sweet, super comforting, and tastes like takeout in casserole form.
Anything with “bang bang” in the name immediately gets my attention. The second I turned those sweet-spicy Asian flavors into an easy casserole, I knew this recipe was a hit. It has everything I love about Bang Bang chicken and crispy Bang Bang shrimp, but in cozy casserole form. Crispy bites of chicken bake over fluffy rice in a creamy homemade Bang Bang sauce. Then everything gets topped with crunchy golden panko. It’s comforting, a little spicy, a little sweet, and so much better than takeout.
A few simple techniques make this casserole really work. Browning the chicken first adds flavor and keeps the pieces tender as they bake. Stirring some bang bang sauce into the broth helps the rice soak up all that creamy, sweet-spicy flavor while it cooks. Then, the final drizzle of sauce after baking keeps everything extra creamy and flavorful in every bite. I love serving this with green onions, sesame seeds, and an extra drizzle of sauce on top for the full takeout-style dinner experience.
Tips for Beginners
- Brown the chicken first. I tested this casserole both ways, and browning the chicken first made a huge difference in both flavor and texture. The light golden crust helps the chicken stay juicy while it bakes and adds way more flavor to the finished casserole. When I skipped this step, the chicken tasted softer and blended too much into the rice instead of standing out in each bite.
- Use jasmine rice. Jasmine rice worked best during testing because it cooks up fluffy and tender without turning dry or mushy. It also absorbs the flavorful broth and bang bang sauce really well. Long-grain white rice can work, but the texture usually isn’t quite as soft and creamy.
- Don’t skip rinsing the rice. Rinsing the rice is one of those small steps that really matter here. It removes excess starch so the casserole stays creamy and fluffy instead of thick or gummy. I like to rinse the rice until the water runs mostly clear.
- Watch the topping near the end. The panko topping should turn lightly golden and crisp, not dark brown. Every oven runs a little differently, so keep an eye on it during the last 10 minutes. If the top starts browning too quickly before the rice finishes cooking, loosely tent the casserole with foil for the rest of the bake time.
- Adjust the heat level. The sweet chili sauce balances the spice nicely, but you can easily adjust the heat to your liking. For a milder casserole, reduce the sriracha in both the chicken marinade and the bang bang sauce. If you love spicy food as much as I do, drizzle extra sriracha or extra bang bang sauce over the top before serving.
Bang Bang Chicken Casserole
Ingredients
For the Casserole
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 1 tsp sesame oil
- 1½ lbs boneless skinless chicken breasts cut into bite-sized cubes
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- ½ tsp salt
- 3 tbsp flour
- ¼ cup vegetable oil
- 1 cup jasmine rice*
- 2 cups chicken broth
For the Bang Bang Sauce
- 1 cup mayonnaise
- ¼ cup sweet chili sauce
- 2 tbsp sriracha
- 1 clove garlic minced
Toppings
- ½ cup panko breadcrumbs
- ½ tbsp vegetable oil
- chopped green onion optional
- sesame seeds optional
Instructions
- Preheat the oven to 375°F. In a bowl, whisk together the soy sauce, sriracha, and sesame oil. Add in the chicken cubes and toss to combine.
- Whisk together the garlic powder, onion powder, paprika, salt, and flour. Add it to the chicken and toss the cubes to fully coat them in the flour.
- Heat the vegetable oil in a skillet over medium-high heat. Once heated, add in the chicken pieces and cook for a few minutes until browned on all sides, but not cooked through. Work in batches if needed. Transfer the chicken to a plate.
- Whisk together the bang bang sauce ingredients in a bowl.
- Add the rice to a greased casserole dish. Then, pour in the chicken broth and ⅓ cup of the bang bang sauce. Stir to combine.
- Spread the chicken pieces out over the top of the rice.
- Bake for 30 minutes.
- Combine the panko breadcrumbs and oil. Sprinkle the mixture over the casserole. Then, continue baking for another 10 minutes until golden brown.
- Finish with a drizzle of the remaining bang bang sauce and a sprinkle of green onions and sesame seeds. Add extra bang bang sauce if desired before serving for an even creamier texture.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Bang Bang Chicken Casserole Step by Step
Gather all the ingredients together.
Marinate the chicken: Preheat the oven to 375°F. In a large bowl, whisk together 2 tbsp soy sauce, 1 tbsp sriracha, and 1 tsp sesame oil until combined. Add the 1 ½ lbs. cubed chicken breast and toss until every piece is evenly coated.
Season and coat the chicken: In a small bowl, whisk together ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp paprika, ½ tsp salt, and 3 tbsp flour. Sprinkle the mixture over the chicken and toss well until the pieces are fully coated. The coating should look light and slightly sticky instead of dry or powdery.
Brown the chicken: Heat ¼ cup vegetable oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken pieces in a single layer. Cook for 3-4 minutes, turning occasionally, until lightly browned on all sides but not fully cooked through. The chicken should have golden edges while the centers still look slightly underdone. Work in batches if needed so the chicken browns instead of steaming. Transfer the chicken to a plate.
Make the bang bang sauce: In a medium bowl, whisk together 1 cup mayonnaise, ¼ cup sweet chili sauce, 2 tbsp sriracha, and 1 minced garlic clove until smooth and creamy.
Assemble the casserole: Grease a 9×13-inch casserole dish. Add 1 cup jasmine rice, 2 cups chicken broth, and ⅓ cup of the bang bang sauce. Stir everything together well so the sauce evenly mixes into the broth.
Add the chicken and bake: Spread the browned chicken evenly over the rice mixture. Bake uncovered for 30 minutes. Most of the liquid should be absorbed, and the rice should look tender around the edges.
Add the crispy topping: In a small bowl, stir together ½ cup panko breadcrumbs and ½ tbsp vegetable oil until the crumbs are lightly coated. Sprinkle the mixture evenly over the casserole. Return the casserole to the oven and bake for another 10 minutes, until the topping is golden brown and crisp.
Finish and serve: Drizzle the remaining bang bang sauce over the casserole. Top with chopped green onions and sesame seeds before serving.
How to Store and Reheat
Store leftover Bang Bang Chicken Casserole in an airtight container in the refrigerator for up to 4 days. I like adding a little splash of chicken broth before reheating because it helps keep the rice creamy instead of dry. Warm individual portions in the microwave or reheat larger portions in a 350°F oven until hot throughout.
You can also freeze the casserole for up to 2 months in a freezer-safe container or tightly wrapped baking dish. The rice softens a little after thawing, but the flavor still tastes great. Let the casserole thaw overnight in the refrigerator before reheating.
If you want to get ahead on dinner, brown the chicken and mix the bang bang sauce up to 1 day in advance. Store them separately in the refrigerator, then assemble the casserole when you’re ready to bake.
Serving Suggestions
This Bang Bang Chicken Casserole is one of my favorite easy dinners for busy weeknights, casual family dinners, game days, or even meal prep because it reheats so well. It makes about 4 hearty servings, which is usually perfect for dinner with leftovers the next day. While the casserole bakes, I’ll usually snack on some edamame. I also love serving it with a quick Asian cucumber salad for something fresh and crunchy on the side. Sometimes I’ll even serve the casserole in bowls with shredded carrots, sliced cucumbers, avocado, green onions, and sesame seeds.
More Easy Chicken Casserole Recipes
- Chicken Nacho Casserole: If you love bold flavors and crispy toppings, this cheesy Tex-Mex casserole is right up your alley. It’s layered with crunchy tortilla chips, chicken, cheese, and spicy flavor in every bite.
- Chicken Broccoli Cheese Rice Casserole: This cozy chicken and rice casserole is loaded with broccoli, cheese, and creamy comfort food flavor. It’s one of those easy dinners that always hits the spot on busy nights.
- Chicken Pot Pie Casserole: This easy casserole has all the cozy flavor of classic chicken pot pie without all the extra work. The creamy chicken filling and flaky pie crust topping make it pure comfort food.
- Chicken Stuffing Casserole: Tender chicken, creamy sauce, vegetables, and buttery stuffing topping make this casserole extra cozy and satisfying. It’s perfect for weeknights or using up leftover chicken.
