SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Indian Spiced Chicken Casserole

Makes: 12 servings
Prep 50 mins Bake 350°1 hr 10 mins
Indian Spiced Chicken Casserole
Ingredients
  • 8  ounces  dried vermicelli
  • 3  tablespoons  butter
  • 1/2  cup  finely chopped onion (1 medium)
  • 1  tablespoon  lemon juice
  • 1  tablespoon  ginger-garlic paste
  • 2  teaspoons  garam masala
  • 2  teaspoons  ground cumin
  • 2  teaspoons  chili powder
  • 1  cup  tomato puree
  • 1 6  ounce carton  plain yogurt
  • 3/4  cup  whipping cream
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  cayenne pepper
  • 3 6  ounce packages  refrigerated grilled chicken breast strips, chopped
  • 1  pound  paneer, cut into 1/2-inch cubes; crumbled queso fresco; or shredded farmer cheese
  • 2 8  ounce packages  cream cheese, softened
  • 1  teaspoon  garam masala
  • 1  teaspoon  ground cumin
  • 1  teaspoon  ground turmeric
  • 2 10  ounce packages  frozen chopped spinach, thawed and well drained
  •  Thinly sliced green onions (optional)
Directions

1. Cook vermicelli according to package directions; drain. Rinse with cold water; drain again.

2. Meanwhile, in a large skillet heat butter over medium-high heat until melted. Add 1/2 cup onion; cook about 4 minutes or until onion is tender, stirring occasionally. Add lemon juice, ginger-garlic paste, 2 teaspoons garam masala, 2 teaspoons cumin, and chili powder; cook and stir for 1 minute. Carefully add tomato puree; cook and stir for 2 minutes more. Stir in yogurt, whipping cream, salt, and cayenne pepper. Stir in chicken. Cook, uncovered, over low heat for 10 minutes, stirring frequently.

3. In a large bowl combine three-fourths of the paneer, the cream cheese, 1 teaspoon garam masala, 1 teaspoon cumin, and turmeric. Stir in spinach.

4. Preheat oven to 350 degrees F. Butter a 3-quart rectangular baking dish. Transfer half of the chicken mixture to the prepared baking dish. Top with half of the vermicelli; spread evenly with spinach mixture. Top with the remaining vermicelli and the remaining chicken mixture.

5. Bake, covered, for 65 to 70 minutes or until heated through. Sprinkle with the remaining paneer. Bake, uncovered, for 5 minutes more. If desired, sprinkle with green onions.

Nutrition Facts (Indian Spiced Chicken Casserole)
  • Servings Per Recipe 12,
  • cal. (kcal) 428,
  • Fat, total (g) 27,
  • chol. (mg) 111,
  • sat. fat (g) 15,
  • carb. (g) 25,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 5,
  • pro. (g) 22,
  • vit. A (IU) 66,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 129,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 779,
  • Potassium (mg) 488,
  • calcium (mg) 263,
  • iron (mg) 3,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe