Spicy Buffalo Ranch Chicken Broccoli Casserole Delight
Prep: 30 minutes
Cook: 15 minutes
Yields: 4 servings
Wing night, meet your match! Introducing the Buffalo Ranch Chicken-Broccoli Casserole, a game-changing, one-dish wonder that’s about to become a family favorite.
This casserole is the real deal, folks! Flavored with buffalo-style hot sauce and chopped fresh dill, it’s like a ranch-dunked buffalo wing in casserole form. And the best part? It’s ridiculously easy to make!
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First, preheat your oven to 400°F with the rack 6 inches from the heat source. While that’s heating up, whisk together ⅓ cup of all-purpose flour and 1 cup of 2% reduced-fat milk in a small bowl until smooth. Then, bring the remaining 3 cups of milk to a boil in a large broiler-safe skillet over medium-high, stirring often.
Reduce the heat to medium, and gradually whisk in the flour mixture until smooth. Return to a boil over medium-high, and cook for 2 to 3 minutes, stirring constantly, until thickened. Stir in 3 cups of fresh broccoli florets, 1 cup of finely chopped carrots, and 3 cups of shredded cooked chicken (from 1 large rotisserie chicken). Cook over medium-high, stirring occasionally, until the broccoli is bright green, about 2 minutes.
Next, add 6 ounces of reduced-fat extra-sharp Cheddar cheese, shredded (1½ cups), 2 tablespoons of Buffalo-style hot sauce, 1 tablespoon of chopped fresh dill, ¾ teaspoon of garlic powder, ¾ teaspoon of kosher salt, and ½ teaspoon of black pepper to the rice mixture. Stir until the cheese is melted and the mixture is well combined.
Remove the skillet from the heat, and stir in ½ cup of whole wheat panko breadcrumbs and 1 tablespoon of canola oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake the casserole in the preheated oven for 15 minutes, or until it’s bubbly and hot. Then, increase the oven temperature to broil (do not remove the skillet from the oven), and broil for 1 to 2 minutes, or until the top is golden brown.
Remove the skillet from the oven, and let it cool for 5 minutes. Sprinkle with an additional 1 tablespoon of chopped fresh dill, and top with additional hot sauce, if desired. Serve hot, and enjoy!
Printable Recipe
Ingredients
- ⅓ cup all-purpose flour
- 1 cup 2% reduced-fat milk
- 3 cups fresh broccoli florets
- 1 cup finely chopped carrots
- 3 cups shredded cooked chicken (from 1 large rotisserie chicken)
- 6 ounces reduced-fat extra-sharp Cheddar cheese, shredded (1½ cups)
- 2 tablespoons Buffalo-style hot sauce
- 1 tablespoon chopped fresh dill
- ¾ teaspoon garlic powder
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup whole wheat panko breadcrumbs
- 1 tablespoon canola oil
Instructions
- 1. Preheat your oven to 400°F with the rack 6 inches from the heat source.
- 2. Whisk together ⅓ cup of all-purpose flour and 1 cup of 2% reduced-fat milk in a small bowl until smooth.
- 3. Bring 3 cups of milk to a boil in a large broiler-safe skillet over medium-high heat, stirring often.
- 4. Reduce heat to medium and whisk in the flour mixture until smooth.
- 5. Return to a boil over medium-high and cook for 2 to 3 minutes, stirring constantly, until thickened.
- 6. Stir in 3 cups of fresh broccoli florets, 1 cup of finely chopped carrots, and 3 cups of shredded cooked chicken.
- 7. Cook over medium-high, stirring occasionally, until the broccoli is bright green, about 2 minutes.
- 8. Add 6 ounces of shredded reduced-fat extra-sharp Cheddar cheese, 2 tablespoons of Buffalo-style hot sauce, 1 tablespoon of chopped fresh dill, ¾ teaspoon of garlic powder, ¾ teaspoon of kosher salt, and ½ teaspoon of black pepper. Stir until the cheese is melted.
- 9. Remove the skillet from the heat, and stir in ½ cup of whole wheat panko breadcrumbs and 1 tablespoon of canola oil.
- 10. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- 11. Bake in the preheated oven for 15 minutes, or until bubbly and hot.
- 12. Increase the oven temperature to broil and broil for 1 to 2 minutes, until the top is golden brown.
- 13. Remove the skillet from the oven, let it cool for 5 minutes, and sprinkle with an additional tablespoon of chopped fresh dill and top with more hot sauce, if desired.
- 14. Serve hot and enjoy!
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