Description
A delicious and creamy Bang Bang Chicken Casserole that combines tender shredded chicken, penne pasta, and a flavorful sauce made with Greek yogurt, sweet chili, and Sriracha, all baked to perfection with a cheesy topping.
Ingredients
Scale
For the Casserole:
- 3 cups cooked shredded chicken
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1/2 cup chopped green onions
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- salt and black pepper to taste
- chopped cilantro or green onions for garnish
For the Sauce:
- 1/2 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons Sriracha sauce
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Cook the pasta: Cook the pasta until al dente, then drain and set aside.
- Sauté vegetables: Sauté the red bell pepper and green onions in olive oil until softened.
- Prepare the sauce: Whisk together Greek yogurt, mayonnaise, sweet chili sauce, Sriracha, rice vinegar, garlic powder, onion powder, salt, and pepper.
- Combine ingredients: Mix pasta, chicken, sautéed vegetables, and half of the cheeses in the sauce.
- Bake: Transfer the mixture to a baking dish, top with remaining cheese, and bake for 20-25 minutes.
- Garnish and serve: Garnish with cilantro or green onions before serving.
Notes
- Adjust Sriracha for desired heat level.
- Rotisserie chicken can be used for convenience.
- To lighten the dish, replace mayonnaise with more Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 6g
- Sodium: 570mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg
