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Sheet Pan Broccoli and Chicken Casserole
This comforting chicken and broccoli casserole bakes on a sheet pan to maximize the crispy edges. Using a wide pan instead of a deep baking dish creates a higher ratio of crunchy topping to creamy filling. It relies on shredded rotisserie chicken and cooked white rice for a fast weeknight dinner assembly. Sharp white cheddar, sour cream, and bright lemon juice coat the tender broccoli florets. A buttery panko breadcrumb crust finishes the dish with a satisfying crunch.
Ingredients
- 1½ cups panko breadcrumbs, divided
- ¼ cup plus 2 Tbsp. unsalted butter, divided
- 1 small red onion, chopped (about ⅔ cup)
- 4 large garlic cloves, minced (about 2 Tbsp.)
- 4 cups bite-size broccoli florets (12 oz.)
- 3 cups shredded rotisserie chicken
- 3 cups cooked white rice
- 1½ cups sour cream
- 1 cup mayonnaise
- ¼ cup fresh lemon juice (from 1 large lemon)
- 1½ tsp. kosher salt
- ½ tsp. black pepper
- 8 oz. sharp white Cheddar cheese, shredded (about 2 cups), divided
- 2 Tbsp. chopped fresh parsley, divided
Instructions
- 1Heat the oven to 400°F. Coat a large rimmed baking sheet with cooking spray and scatter one quarter cup of the panko breadcrumbs evenly across the bottom.
- 2Warm one quarter cup of the butter in a small skillet over medium-high heat until melted. Stir in the chopped red onion and cook for about 3 minutes until softened.
- 3Toss the minced garlic into the skillet and cook for 1 minute until fragrant. Take the pan off the heat.
- 4Gather a large mixing bowl to combine the main ingredients.
- 5Transfer the cooked onion and garlic mixture into the large bowl. Add the broccoli florets, shredded chicken, cooked rice, sour cream, mayonnaise, lemon juice, salt, black pepper, three quarters of a cup of breadcrumbs, one and a half cups of cheddar cheese, and 1 tablespoon of chopped parsley. Stir everything until thoroughly mixed.
- 6Transfer the creamy broccoli and chicken mixture to the prepared baking sheet, spreading it into an even layer over the bottom layer of breadcrumbs.
- 7Place the remaining 2 tablespoons of butter in a medium microwave-safe bowl. Heat on high for 30 seconds until completely melted.
- 8Stir the remaining half cup of breadcrumbs, half cup of cheddar cheese, and 1 tablespoon of parsley into the melted butter. Scatter this buttery topping evenly over the casserole.
- 9Bake for about 30 minutes until the top turns golden brown. Let the pan rest for 5 minutes before serving.