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Chicken Tikka Masala Casserole

Name: Chicken Tikka Masala Casserole
Prep time: 20 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Indian
Ingredients: 1 cup uncooked basmati rice; 1 3/4 cups Progresso™ chicken broth (from 32-oz carton); 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained; 1/2 cup heavy whipping cream; 4 cloves garlic, finely chopped; 1 teaspoon curry powder; 1/2 teaspoon ground ginger; 1/2 teaspoon garam masala; 1/2 teaspoon salt; 1/8 teaspoon crushed red pepper flakes; 1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces; 1 cup chopped onions; 1 medium red bell pepper, finely chopped; 2 tablespoons chopped fresh cilantro leaves

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Kitchen Tested

Prep 20 min
Total 1 hr 25 min
Servings 8

Chicken tikka masala has never been so easy; we kept this casserole traditional(ish) with ingredients like garam, curry and rice but made it doable using only one dish. We don’t even make you cook the rice ahead of time.

By Tablespoon Kitchens

Updated July 3, 2018

Ingredients

1 cup uncooked basmati rice
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1/2 cup heavy whipping cream
4 cloves garlic, finely chopped
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon garam masala
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces
1 cup chopped onions
1 medium red bell pepper, finely chopped
2 tablespoons chopped fresh cilantro leaves

Steps

1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread rice evenly in baking dish.
2

In large bowl, mix broth, tomatoes, whipping cream, garlic, curry powder, ginger, garam masala, salt and pepper flakes; stir in chicken, onions and bell pepper. Pour mixture evenly over rice mixture in baking dish; cover with foil. Bake 40 minutes; stir. Replace foil, and bake 20 to 25 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.

No basmati rice in the pantry? No problem. Long-grain white rice makes an excellent substitute.
Can’t take the heat? For a milder dish, omit the red pepper flakes.

Nutrition Facts

Serving Size: 1 Serving

Calories: 250

Calories from Fat: 70

Total Fat: 8g; 12%

Saturated Fat: 4g; 20%

Trans Fat: 0g

Cholesterol: 85mg; 28%

Sodium: 470mg; 20%

Potassium: 230mg; 7%

Total Carbohydrate: 27g; 9%

Dietary Fiber: 1g; 7%

Sugars: 4g

Protein: 17g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 20%; 20%

Calcium: 4%; 4%

Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;