Wing night might have some competition.
“I wish all chicken and broccoli casseroles tasted like this.”
That’s what our Test Kitchen pros had to say about this one-dish wonder.
Credit: Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
Flavored withbuffalo-style hot sauceand chopped fresh dill, this casserole channels the spirit of ranch-dunked buffalowings.
We can guarantee that the whole family will constantly be requesting this Buffalo Ranch Chicken-Broccoli Casserole.
Try ourOriginal Chicken-Broccoli,Crispy Onion-Parmesan,Mushroom-Thyme, andPimiento Cheeseversions.
Ingredients
13cupall-purpose flour
4cups2% reduced-fat milk, divided
2(8.8-oz.)
Whisk together flour and 1 cup of the milk in a small bowl until smooth.
Bring remaining 3 cups milk to a boil in a large broiler-safe skillet over medium-high, stirring often.
Reduce heat to medium, and gradually whisk in flour mixture until smooth.
Return to a boil over medium-high.
Boil, stirring constantly, until thickened, 2 to 3 minutes.
Stir rice, broccoli, and carrots into milk mixture until combined.
Cook over medium-high, stirring occasionally, until broccoli is bright green, about 2 minutes.
Add chicken, Cheddar, hot sauce, 1 Tbsp.
fresh dill, garlic powder, salt, and pepper to rice mixture; stir until cheese is melted.
Stir together panko and oil in a small bowl; sprinkle evenly over chicken mixture.
Bake in preheated oven until casserole is bubbly, about 15 minutes.
Increase oven temperature to broil (do not remove skillet from oven).
Broil until top is golden brown, 1 to 2 minutes.
Remove from oven, and let cool 5 minutes.
Sprinkle with 1 Tbsp.
fresh dill, and top with additional hot sauce.
