Easy Butter-Chicken Casserole

 


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

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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