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Indian · DinnerPlan this recipe
Chicken Masala Casserole
A high-protein chicken masala casserole with rice, vegetables and a creamy tomato-spice sauce, baked in one dish for easy meal prep.
2
Servings
10 min
Cook time
460
Calories
44 g
Protein
Ingredients
17 itemsServings
200 g Chicken breast
60 g Rice
200 g Mushrooms
150 g Bell peppers
35 g Green onions
100 g Light cream cheese
50 g Shredded cheese
150 g Passata (strained tomato)
300 ml Beef stock
2 tsp Garam masala- optional
1 tsp Baharat - to taste
Curry powder - to taste
Ground turmeric - to taste
Ground cumin - to taste
Cayenne pepper - to taste
Salt - to taste
Black pepper
Required equipment
- Oven
Instructions
11 stepsTemperature
- 1
Preheat the oven to 355 °F conventional heat.
- 2
Spread
60 g Rice (raw) evenly in a baking dish. - 3
Place
200 g Chicken breast on top of the Rice. - 4
Cut
150 g Bell peppers, 200 g Mushrooms and 35 g Green onions into small pieces. - 5
Spread the
Bell peppers, Mushrooms and Green onions over the chicken. - 6
Whisk
300 ml Beef stock, 150 g Passata (strained tomato), 100 g Light cream cheese, 2 tsp Garam masala, 1 tsp Baharat (optional), Curry powder, Ground turmeric, Ground cumin, Cayenne pepper, Salt, and Black pepper until smooth. - 7
Pour the sauce evenly over the casserole.
- 8
Sprinkle
50 g Shredded cheese over the top. - 9
Cover the baking dish and bake at 355 °F conventional heat for 35 minutes.
- 10
Remove the cover and bake uncovered for another 10 minutes, until the cheese is lightly browned.
- 11
Check that the
Rice is tender and the Chicken breast is cooked through, then divide into meal-prep containers.
(If the Rice is still firm, add a small splash of hot water or stock, cover again and bake for a few more minutes.)
Nutrition per servingCalculated from the ingredients used at 2 servings.
460
Kcal
44 g
Protein
37 g
Carbohydrates
14 g
Fat
Recipe details
Published
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