Recipes and Cooking Indian Spiced Chicken Casserole 3.4 (35) 1 Review This bubbly chicken and noodle casserole gets big flavor from garlic, ginger, and garam masala. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 7, 2012 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 50 mins Bake Time: 1 hrs 10 mins Total Time: 2 hrs Servings: 12 Jump to Nutrition Facts Ingredients 8 ounce dried vermicelli 3 tablespoon butter ½ cup finely chopped onion (1 medium) 1 tablespoon lemon juice 1 tablespoon ginger-garlic paste 2 teaspoon garam masala 2 teaspoon ground cumin 2 teaspoon chili powder 1 cup tomato puree 1 6 ounce carton plain yogurt ¾ cup whipping cream ¼ teaspoon salt ¼ 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 Cook vermicelli according to package directions; drain. Rinse with cold water; drain again. 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. 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. Preheat oven to 350°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. 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. Rate it Print Nutrition Facts (per serving) 428 Calories 27g Fat 25g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 428 % Daily Value * Total Fat 27g 35% Saturated Fat 15g 75% Cholesterol 111mg 37% Sodium 779mg 34% Total Carbohydrate 25g 9% Total Sugars 5g Protein 22g Vitamin C 6.5mg 33% Calcium 262.5mg 20% Iron 2.9mg 16% Potassium 488mg 10% Folate, total 129mcg Vitamin B-12 0.3mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.