Best Indian Chicken Casserole Recipes

INDIAN SPICED CHICKEN CASSEROLE

Indian Spiced Chicken Casserole image

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

Provided by BHG Test Kitchen

Time 2h

Number Of Ingredients 21

Ingredients

8 ounce dried vermicelli
3 tablespoon butter
0.5 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
0.75 cup whipping cream
0.25 teaspoon salt
0.25 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)

Steps:

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.

Nutrition Facts : Calories 428 kcal, Carbohydrate 25 g, Cholesterol 111 mg, Protein 22 g, SaturatedFat 15 g, Sodium 779 mg, Sugar 5 g, Fat 27 g, UnsaturatedFat 8 g

EASY BUTTER-CHICKEN CASSEROLE

Easy Butter-Chicken Casserole image

This warmly spiced, but not spicy, twist on an Indian restaurant favorite is packed with flavor and has the perfect contrast of bright tomato and rich butter, for a well-balanced and not-at-all-boring chicken dinner. So, it might surprise you that all this is possible with kitchen staples and minimal effort. That's right: You can create complex Indian flavors with some powerful aromatics-onion, garlic, ginger-and a couple of standard spices. Once you've got your ingredients perfectly seasoned, all that's left is to dump the ingredients in your casserole dish and pop it in the oven!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 6

Number Of Ingredients 13

Ingredients

1 cup uncooked regular white rice
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
4 tablespoons butter, melted
6 cloves garlic, finely chopped
2 teaspoons garam masala
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces
1/2 cup chopped green onions
2 tablespoons chopped fresh cilantro leaves
Chopped cashews and sour cream, as desired

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread uncooked rice evenly in baking dish.
In large bowl, mix broth, tomatoes, melted butter, garlic, garam masala, ginger, salt and ground red pepper; stir in chicken and onions. Pour mixture evenly over rice in baking dish; cover with foil. Bake 40 minutes; stir. Replace foil; bake 15 to 20 minutes longer or until rice is tender, chicken is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with cilantro. Serve with cashews and sour cream.

Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 110 mg, Fat 2, Fiber 1 g, Protein 23 g, SaturatedFat 6 g, ServingSize About 1 1/4 Cups, Sodium 620 mg, Sugar 2 g, TransFat 0 g

INDIAN CHICKEN CASSEROLE

Indian Chicken Casserole image

I got this out of a garage sale casserole cookbook that came out circa 1950-60. This is one of the recipes that I saved.

Provided by Recipe Junkie

Categories Chicken

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup butter
2 large onions, sliced
3 whole cardamom seeds
cinnamon stick
2 garlic cloves
1 teaspoon ginger
1 tablespoon ground cumin
1 tablespoon ground curry powder
1 1/2 teaspoons coriander powder
1 teaspoon turmeric
1/2 teaspoon Tabasco sauce
3/4 cup warm water (divided)
2 tomatoes, peeled and cut
1 (3 1/2-4 lb) roasting chickens, cut up

Steps:

Melt butter in deep saucepan.
Add onions, cardamom and cinnamon.
Cook until onion is tender and lightly browned.
Combine garlic, ginger, cumin, curry powder, coriander, tumeric, tabasco and 1/4 c water.
Stir to paste.
Stir into butter mixture.
Add tomatoes.
Simmer, covered 20 minutes.
Add chicken and remaining water.
Cook over low heat 1 and 1/2 to 2 hours or until chicken is tender.
Add salt to taste.
Serve with hot, cooked rice.