Indian Spiced Chicken Casserole


This bubbly chicken and noodle casserole gets big flavor from garlic, ginger, and garam masala.

Indian Spiced Chicken Casserole
Photo: Kritsada Panichgul
Prep Time:
50 mins
Bake Time:
1 hrs 10 mins
Total Time:
2 hrs


  • 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)


  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°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 (per serving)

428 Calories
27g Fat
25g Carbs
22g Protein
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.

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