Rating: 3.5 stars
35 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 6

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

Source: Better Homes and Gardens

Gallery

Credit: Panichgul Studios Inc

Recipe Summary

prep:
50 mins
bake:
1 hr 10 mins
total:
2 hrs
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook vermicelli according to package directions; drain. Rinse with cold water; drain again.

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  • 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.

Nutrition Facts

428 calories; fat 27g; cholesterol 111mg; saturated fat 15g; carbohydrates 25g; mono fat 7g; poly fat 1g; insoluble fiber 3g; sugars 5g; protein 22g; vitamin a 66.1IU; vitamin c 6.5mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 2mg; vitamin b6 0.2mg; folate 129mcg; vitamin b12 0.3mcg; sodium 779mg; potassium 488mg; calcium 262.5mg; iron 2.9mg.
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