Bang Bang Cheesy Chicken Casserole–an easy Instant Pot dinner made with tender chicken, jasmine rice, melted mozzarella cheese and a creamy homemade bang bang sauce topped with crispy panko, green onions and sesame seeds.
Bang Bang Cheesy Chicken Casserole
The other night we went out for sushi to celebrate Reagan’s birthday. Today as I made this dinner it reminded me a bit of a lot of the same things I love in a good sushi roll…tender rice, a creamy spicy sauce, crunchy bits on top, and sesame seeds plus green onion to finish it off. The homemade bang bang sauce absolutely makes this dish, so don’t skip it because it brings everything together. I even drizzled a little extra sriracha over mine because I love a little extra heat, and it was so good.
Ingredients/Substitution Ideas
- Chicken broth–or water and Better than Bouillon
- Jasmine rice–or basmati rice
- Low sodium soy sauce–or tamari (for gluten free)
- Boneless skinless chicken thighs–or chicken tenderloins or chicken breasts
- Garlic powder
- Onion powder
- Paprika
- Sriracha
- Shredded mozzarella cheese–I like using Tillamook whole milk mozzarella
- Mayonnaise
- Sweet chili sauce
- Garlic
- Panko breadcrumbs
- Vegetable oil–or canola oil
- Green onions
- Sesame seeds–I buy in the bulk section at Winco
Steps
Add broth, rinsed rice, soy sauce into Instant Pot. Place chicken evenly on top and sprinkle with the garlic powder, onion, powder, paprika and sriracha.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid and stir in the mozzarella cheese.
Make the bang bang sauce by stirring together the mayo, sweet chili sauce, sriracha and garlic.
In a bowl mix together the panko and vegetable oil and microwave for 45 seconds and stir and microwave for 15 more seconds.
To serve scoop rice and chicken onto a plate and top with a tablespoon of bang bang sauce, 1 tsp of panko, 1 Tbsp of diced green onion and ½ tsp of sesame seeds and extra sriracha, if desired.
Notes/Tips
- Serve with steamed broccoli or edamame.
- I used my pink 4 quart Instant Pot*. You can also make this in a 3, 6 or 8 quart pot.
- If you’d like a little more heat, drizzle extra sriracha over the finished dish.
- Chicken thighs stay juicier than chicken breasts in the Instant Pot, but both will work. Rotisserie chicken can be substituted, but since the rice needs liquid while cooking, you’ll want to cook the rice first and stir in the cooked chicken afterward.
- Want even more vegetables? Stir in frozen peas, shelled edamame or broccoli after pressure cooking.
- Toasting the panko separately keeps it crunchy. The microwave makes this step super fast and easy!
- Store leftovers in an airtight container* in the refrigerator for 3-4 days. Store the bang bang sauce separately if possible and drizzle it on after reheating for the freshest flavor.
- Other recipes you can make with sriracha are Slow Cooker Firecracker Chicken and Bang Bang Beef Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Bang Bang Cheesy Chicken Casserole
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 10 minute NPR)
- Total Time: 24 minutes
- Yield: 4 servings 1x
Description
An easy Instant Pot dinner made with tender chicken, jasmine rice, melted mozzarella cheese and a creamy homemade bang bang sauce topped with crispy panko, green onions and sesame seeds.
Ingredients
- 1 cup chicken broth
- 1 cup jasmine rice, rinsed
- 2 Tbsp low sodium soy sauce
- 16 oz boneless skinless chicken thighs cut into bite size pieces or chicken tenderloins
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp sriracha
- 2 oz shredded mozzarella cheese
Bang Bang Sauce
- 1/4 cup mayonnaise
- 1 Tbsp sweet chili sauce
- 1 1/2 tsp sriracha
- 1 garlic clove, minced
Topping
- 1/4 cup panko
- 3/4 tsp vegetable oil
- Diced green onion
- Sesame seeds
Instructions
- Add broth, rinsed rice, soy sauce into Instant Pot. Place chicken evenly on top and sprinkle with the garlic powder, onion, powder, paprika and sriracha.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid and stir in the mozzarella cheese.
- Make the bang bang sauce by stirring together the mayo, sweet chili sauce, sriracha and garlic.
- In a bowl mix together the panko and vegetable oil and microwave for 45 seconds and stir and microwave for 15 more seconds.
- To serve scoop rice and chicken onto a plate and top with a tablespoon of bang bang sauce, 1 tsp of panko, 1 Tbsp of diced green onion and ½ tsp of sesame seeds and extra sriracha, if desired.
- Category: Chicken
- Method: Instant Pot
More chicken and rice recipes…
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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