CHICKEN CURRY CASSEROLE
This flavor-forward dish is a makeover of one of my husband's childhood favorites, chicken curry casserole. I replaced the can of cream of mushroom soup and mayo with a creamy homemade sauce instead, and-my whole family agrees-the outcome does not disappoint!
Provided by Lisa Leake
Categories Dinner
Time 27m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°
- Combine the cooked rice, broccoli, and chicken in the casserole dish and set aside.
- Melt the butter in a medium sauté pan over medium heat. Add the onions and cook, stirring, until softened, about 2 minutes. Add the garlic and flour and cook for 1 or 2 minutes, or until the flour begins to brown but doesn't burn, whisking almost continuously.
- Whisk in the milk, watching for lumps, reduce heat and cook until it thickens. Stir in the sour cream, grated cheese, curry powder, salt, and pepper and stir until well combined. Bring to a simmer and cook, stirring, until the mixture is the consistency of gravy, about 3 to 4 minutes.
- Pour the sauce in the baking dish and mix thoroughly with the rice, broccoli, and chicken and spread it out evenly in the baking dish.
- Bake for 10 to 12 minutes, and then turn it up to a high broil to brown the top for another couple minutes. Serve warm.
Nutrition Facts : Calories 462 kcal, Carbohydrate 36 g, Protein 20 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 82 mg, Sodium 744 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
INDIAN SPICED CHICKEN CASSEROLE
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
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
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
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
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
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.
Nutrition Facts : Calories 543.6, Fat 43, SaturatedFat 17.6, Cholesterol 165.4, Sodium 261.6, Carbohydrate 8.2, Fiber 1.9, Sugar 3.3, Protein 30.8
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