Bang Bang Chicken Casserole – The Ultimate Weeknight Dinner Upgrade

Bang Bang Chicken Casserole is a fantastic way to add bold and exciting flavors to your weeknight meals. With tender chicken thighs, creamy bang bang sauce, and fluffy jasmine rice, this dish delivers the perfect combination of heat, sweetness, and savoriness. Whether you’re feeding the family or prepping meals for the week ahead, it’s a delicious, well-rounded option that simplifies dinner without sacrificing flavor.

Why You’ll Love This Bang Bang Chicken Casserole

• One-pan convenience – Less cleanup, more flavor.
• Bold flavors – Sweet chili sauce and Sriracha make this casserole irresistible.
• Family-friendly – A fun twist on a classic chicken and rice bake.
• Perfect for meal prep – Great for leftovers or make-ahead dinners.

Ingredients

• 2 pounds skinless, boneless chicken thighs (cut into bite-size pieces)
• 1 teaspoon onion powder
• 4 tablespoons Sriracha sauce, divided
• 3 tablespoons soy sauce, divided
• 2 tablespoons finely chopped garlic, divided
• 3 tablespoons all-purpose flour
• 3 tablespoons neutral oil (such as canola)
• 1 cup uncooked white jasmine rice
• 1/4 cup + 2 tablespoons sweet chili sauce, divided
• 1 tablespoon rice vinegar, divided
• 2 cups chicken broth
• 1 cup mayonnaise
• 1/2 cup thinly sliced green onions
• Sesame seeds (for garnish)

Step-by-Step: How to Make Bang Bang Chicken Casserole

1. Preheat and prep: Preheat oven to 375°F (190°C). Gather all ingredients.
2. Marinate the chicken: In a large bowl, toss chicken with onion powder, 2 tablespoons Sriracha, 2 tablespoons soy sauce, and 1 tablespoon garlic. Sprinkle with flour and coat well.
3. Sear the chicken: Heat oil in a large cast-iron skillet over medium-high. Cook chicken in two batches until golden brown on both sides, about 6 minutes total. Transfer to a plate.
4. Toast the rice: Reduce heat to medium. Add rice, 2 tablespoons sweet chili sauce, 1 1/2 teaspoons rice vinegar, remaining soy sauce, and garlic. Stir occasionally until rice is aromatic and lightly toasted.
5. Add broth and bake: Pour in chicken broth, bring to a boil, then remove from heat. Top evenly with seared chicken. Cover tightly with foil or a lid. Bake for 22–25 minutes, until rice is tender.
6. Make the bang bang sauce: Combine mayonnaise, remaining 1/4 cup sweet chili sauce, 2 tablespoons Sriracha, and 1 1/2 teaspoons rice vinegar in a bowl. Whisk until smooth.
7. Serve and garnish: Drizzle casserole with bang bang sauce. Top with sliced green onions and sesame seeds. Serve hot.

Helpful Tips

• Use chicken thighs for maximum flavor and juiciness.
• Toast the rice well before adding broth for a nuttier flavor.
• Adjust Sriracha levels to make it more or less spicy based on preference.
• If using a baking dish instead of a skillet, transfer everything before baking.

Substitutions and Variations

• Protein swap: Use shrimp or diced pork instead of chicken.
• Low-carb version: Substitute cauliflower rice (reduce cooking time).
• Dairy-free: Use vegan mayo for a lighter, dairy-free sauce.
• Extra veggies: Add bell peppers, broccoli, or snap peas for more nutrition.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze portions for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheat: Heat in the oven at 350°F or microwave until warmed through.

Nutritional Information

• Calories: 506
• Fat: 35g
• Saturated Fat: 6g
• Cholesterol: 151mg
• Sodium: 1,147mg
• Carbs: 18g
• Fiber: 1g
• Sugar: 8g
• Protein: 30g

Serving Suggestions

• Pair with a fresh cucumber salad for a cooling contrast.
• Serve with steamed broccoli or bok choy for extra greens.
• Add a lime wedge on the side for a zesty kick.

Frequently Asked Questions About Bang Bang Chicken Casserole

Can I use chicken breast instead of thighs? Yes, but thighs stay juicier during baking. If using breasts, monitor cooking time closely.
How spicy is this casserole? It has a medium heat level. Adjust Sriracha to your liking for more or less spice.
Can I make this ahead? Absolutely! Prepare everything up to the baking step, then refrigerate. When ready, bake as directed.
Do I need a cast-iron skillet? Not necessarily. You can use any oven-safe pan or transfer to a baking dish before baking.
Can I use brown rice instead of jasmine rice? Yes, but you’ll need to increase baking time by about 15–20 minutes and add extra broth.

Conclusion

Thank you for trying this Bang Bang Chicken Casserole! It’s one of my favorite weeknight go-to meals—easy to prepare, full of flavor, and always a hit at the dinner table. I hope it becomes a regular favorite in your home too. Don’t forget to garnish generously, enjoy every bite, and keep sharing your love for great food. Happy cooking, and thank you for being a valued part of this food-loving community!

Bang Bang Chicken Casserole – The Ultimate Weeknight Dinner Upgrade

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• Author: Lisa
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

Bang Bang Chicken Casserole is a flavor-packed one-pan dinner combining juicy chicken thighs, fragrant jasmine rice, and a creamy, spicy-sweet bang bang sauce. Perfect for weeknights, meal prepping, or sharing with loved ones.

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Ingredients

Scale 1x2x3x

2 lbs skinless, boneless chicken thighs (cut into bite-size pieces)

1 tsp onion powder

4 tbsp Sriracha sauce, divided

3 tbsp soy sauce, divided

2 tbsp finely chopped garlic, divided

3 tbsp all-purpose flour

3 tbsp neutral oil (canola or similar)

1 cup uncooked white jasmine rice

1/4 cup + 2 tbsp sweet chili sauce, divided

1 tbsp rice vinegar, divided

2 cups chicken broth

1 cup mayonnaise

1/2 cup thinly sliced green onions

Sesame seeds (for garnish)

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Instructions

1. Preheat and prep: Preheat oven to 375°F (190°C). Gather all ingredients.
2. Marinate the chicken: In a large bowl, toss chicken with onion powder, 2 tablespoons Sriracha, 2 tablespoons soy sauce, and 1 tablespoon garlic. Sprinkle with flour and coat well.
3. Sear the chicken: Heat oil in a large cast-iron skillet over medium-high. Cook chicken in two batches until golden brown on both sides, about 6 minutes total. Transfer to a plate.
4. Toast the rice: Reduce heat to medium. Add rice, 2 tablespoons sweet chili sauce, 1 1/2 teaspoons rice vinegar, remaining soy sauce, and garlic. Stir occasionally until rice is aromatic and lightly toasted.
5. Add broth and bake: Pour in chicken broth, bring to a boil, then remove from heat. Top evenly with seared chicken. Cover tightly with foil or a lid. Bake for 22–25 minutes, until rice is tender.
6. Make the bang bang sauce: Combine mayonnaise, remaining 1/4 cup sweet chili sauce, 2 tablespoons Sriracha, and 1 1/2 teaspoons rice vinegar in a bowl. Whisk until smooth.
7. Serve and garnish: Drizzle casserole with bang bang sauce. Top with sliced green onions and sesame seeds. Serve hot.

Notes

Adjust Sriracha for desired spice level.

Add bell peppers, broccoli, or snap peas for extra veggies.

Use chicken breasts if preferred, but thighs stay juicier.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 506
• Sugar: 8g
• Carbohydrates: 18g
• Protein: 30g