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Crispy Sheet Pan Chicken and Broccoli Casserole
Baking this classic comfort food on a sheet pan instead of a deep dish guarantees a higher ratio of crunchy topping to creamy filling. It relies on shredded rotisserie chicken and cooked white rice to keep the prep work light. Sharp white cheddar, sour cream, and bright lemon juice coat the tender broccoli florets, while a buttery panko crust finishes the whole thing off. You'll love how the wide pan maximizes those irresistible crispy edges.
Equipment
- Oven
- Skillet
- Baking sheet
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 1/4 cup of the panko breadcrumbs evenly across the bottom. This bottom layer of crumbs absorbs excess moisture and prevents sticking.
- 2Melt 1/4 cup of the butter in a small skillet over medium-high heat. 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 immediately so the garlic doesn't burn and turn bitter.
- 4Transfer the cooked onion and garlic mixture into a large bowl. Add the broccoli florets, shredded chicken, cooked rice, sour cream, mayonnaise, lemon juice, salt, black pepper, 3/4 cup of breadcrumbs, 1 1/2 cups of cheddar cheese, and 1 tablespoon of chopped parsley. Stir everything until thoroughly mixed, then spread the mixture into an even layer on the prepared baking sheet.
- 5Place the remaining 2 tablespoons of butter in a medium microwave-safe bowl and heat on high for 30 seconds until completely melted. Stir in the remaining 1/2 cup of breadcrumbs, 1/2 cup of cheddar cheese, and 1 tablespoon of parsley. Scatter this buttery topping evenly over the casserole.
- 6Bake for about 30 minutes until the top turns golden brown. Let the pan rest for 5 minutes before serving so the creamy filling can set.
Notes
- Make ahead: You can assemble the casserole up to a day in advance. Keep it covered in the fridge and add the final buttery breadcrumb topping just before baking.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm individual portions in the microwave, or reheat the whole pan in a 350°F oven until heated through.
- Swap: If you don't have rotisserie chicken, use about 3 cups of any cooked, shredded, or diced chicken.