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Indian Spiced Chicken Casserole

Indian-Spiced Chicken Casserole

Kurt
This is an Indian-flavored spin on a chicken casserole. You don't see many... if any... casserole or pasta recipes from India, so this isn't anywhere near traditional. But it's easy to make, and it's delicious!
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Oven Temp 350°F
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Casserole, Main Course
Cuisine Indian
Method Oven, Stovetop
Servings 8
Calories 486 kcal

Special Equipment Needed

  • 1 large skillet
  • 1 9x13 baking dish

Ingredients
 

  • 8 ounces vermicelli or angel hair pasta or thin spaghetti

For the Chicken

  • 3 tablespoons butter
  • ½ cup onion finely chopped
  • 1 tablespoon lemon juice
  • 2 teaspoons fresh ginger finely minced
  • 2 teaspoons garlic finely minced
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 8 ounces tomato sauce
  • ¾ cup plain yogurt
  • ¾ cup heavy cream
  • ¾ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 pound chicken thighs or breasts boneless and skinless, chopped

For the Spinach

  • 1 pound paneer cut into ½-inch cubes
  • 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
  • green onions thinly sliced

Instructions
 

Make the Pasta

  • Cook the pasta according to package directions. Drain, rinse with cold water, and drain again.
    8 ounces vermicelli

To Make the Chicken

  • Heat the butter in a large skillet heat butter over medium-high heat. Add the onions and cook about 4 minutes or until onion is tender, stirring occasionally.
    3 tablespoons butter, ½ cup onion
  • Add the lemon juice, ginger, garlic, garam masala, cumin, and chili powder and stir for 1 minute.
    1 tablespoon lemon juice, 2 teaspoons fresh ginger, 2 teaspoons garlic, 2 teaspoons garam masala, 2 teaspoons ground cumin, 2 teaspoons chili powder
  • Add the tomato sauce and stir for 2 minutes.
    8 ounces tomato sauce
  • Add the yogurt, cream cream, salt, and cayenne pepper and stir to mix.
    ¾ cup plain yogurt, ¾ cup heavy cream, ¾ teaspoon salt, ¼ teaspoon cayenne pepper
  • Stir in the chicken. Cook over low heat for 10 minutes, stirring frequently.
    1 pound chicken thighs or breasts

To Make the Spinach

  • In a large bowl combine three-fourths of the paneer and the cream cheese, garam masala, cumin, and turmeric. Stir in the spinach.
    1 pound paneer, 2 (8-ounce) packages cream cheese, 1 teaspoon garam masala, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 2 (10-ounce) packages frozen chopped spinach

Assemble and Bake the Casserole

  • Preheat oven to 350°F. Butter a 9x13 baking dish. Transfer half of the chicken mixture to the dish. Top with half of the pasta and spread evenly with spinach mixture. Top with the remaining pasta and the remaining chicken mixture.
  • Bake, covered, for 30 minutes. Uncover and sprinkle with the remaining paneer and the green onions. Bake, uncovered, for 5 minutes
    green onions

Nutrition Estimate

Calories: 486kcalCarbohydrates: 31gProtein: 22gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 131mgSodium: 530mgPotassium: 343mgFiber: 2gSugar: 3gVitamin A: 835IUVitamin C: 4mgCalcium: 344mgIron: 2mg

INSPIRED BY

https://www.bhg.com/recipe/indian-spiced-chicken-casserole/

THIS RECIPE IS FROM

The Spice of Your Life - https://thespiceofyourlife.com

Did you make this?Please tell us how it came out!