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Butter Chicken Casserole Recipe
 Moderated by: Vargr, shadowcat-x, boojum
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 Posted: Thu May 28th, 2020 11:26 pm
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Joined: Tue Jun 7th, 2005
Location: San Jose, California USA
Posts: 10206
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


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

2. 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.

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 Posted: Fri May 29th, 2020 03:01 am
2nd Post

Joined: Tue Jun 7th, 2005
Location: Colorado Springs, Colorado USA
Posts: 4593
Yum! Looks tasty indeed. Love the curry-like touches to it.

We grow not old, so long as we continue to chase our dreams.
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