If using raw chicken breasts: poach 1.5–2 lbs in simmering salted water 12–15 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred with two forks. If using rotisserie chicken, remove skin and shred meat to make about 4 cups.

If rice or quinoa is not already cooked: cook according to package directions and let cool slightly. Use 2 cups cooked grain for the casserole. Steam or blanch frozen broccoli until just tender, then chop into bite-size pieces and drain well.

Sauce & Binder

Make the sauce

Preheat oven to 375°F (190°C). In a medium bowl, beat the softened cream cheese until smooth. Stir in Greek yogurt (or sour cream), melted butter, hot sauce, ranch dressing, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper until a uniform, pourable sauce forms. Taste and adjust hot sauce or salt as desired.

Fold sauce into shredded chicken: in a large mixing bowl combine the shredded chicken, cooked rice (or quinoa), and chopped broccoli. Pour the buffalo-cream sauce over the mixture and fold gently until everything is evenly coated.

Assemble & Bake

Transfer the coated chicken mixture to a 9x13-inch (or equivalent) baking dish, spreading it into an even layer and pressing lightly so it holds together.

Sprinkle the shredded cheddar and Monterey Jack (or mozzarella) evenly over the top. If using blue cheese, sprinkle crumbles over the cheese layer.

For a crunchy topping (optional): mix crushed tortilla chips or panko with 1 teaspoon melted butter and sprinkle over the cheese.

Bake uncovered in the preheated 375°F (190°C) oven for 20–25 minutes, until the casserole is bubbly and the cheese is melted and starting to brown at the edges.

Finish & Serve

Remove from oven and let rest 5–7 minutes to set. If desired, drizzle additional hot sauce over the casserole.

Garnish with chopped green onions or chives. Slice into portions and serve warm. Offer extra ranch or blue cheese dressing on the side for dipping.