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Crispy Sheet Pan Chicken and Broccoli Casserole
Spreading the casserole onto a sheet pan rather than a deep dish means a far greater surface area of buttery panko gets crisp in the oven. Shredded rotisserie chicken and cooked white rice go into a sour cream and mayo base sharpened with fresh lemon juice and sharp white cheddar. Broccoli florets mix through the filling, staying tender without going soft. A second round of cheese under the panko topping creates a cohesive crust across the entire surface. Done in 60 minutes, serves 6.
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.
