Subj : BH&G 2261
To   : ALL
From : DAVE DRUM
Date : Wed Mar 31 2021 15:58:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Indian Spiced Chicken Casserole
 Categories: Poultry, Dairy, Herbs, Pasta, Cheese
      Yield: 12 Servings
 
      8 oz Dried vermicelli
      3 tb Butter
    1/2 c  Fine chopped onion
      1 tb Lemon juice
      1 tb Ginger-garlic paste
      2 ts Garam masala
      2 ts Ground cumin
      2 ts Chilli spice mix
      1 c  Tomato puree
      6 oz Carton plain yogurt
    3/4 c  Whipping cream
    1/4 ts Salt
    1/4 ts Cayenne pepper
     18 oz (3 pkg) refrigerated grilled
           - chicken strips; chopped
      1 lb Paneer; in 1/2" cubes;
           - crumbled queso fresco; or
           - shredded farmer cheese
     16 oz Cream cheese; softened
      1 ts Garam masala
      1 ts Ground cumin
      1 ts Ground turmeric
     20 oz (2 pkg) chopped spinach;
           - thawed, well drained
           Thin sliced green onions
           - (optional)
 
  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.
  
  Set oven @ 350ºF/175ºC.
  
  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.
  
  Better Homes & Gardens | August 2014
  
  MM Format by Dave Drum - 28 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Counterfeit money is really homemade bread.
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