This butter chicken casserole recipe transforms the warm, cozy flavors of classic butter chicken into an easy dump-and-bake dinner with tender chicken, fluffy rice, and a creamy, lightly spiced sauce. Everything bakes together in one dish with about 10 minutes of prep, making it perfect for busy weeknights.
More Dump-and-Bake Chicken and Rice Casseroles:
Before You Get Started
These quick tips will help your butter chicken and rice turn out perfectly every time:
- Shake the coconut milk well before measuring so the sauce is smooth and creamy.
- Use uncooked long-grain white rice. Other varieties of rice require different amounts of liquid and different cooking times.
- Either raw diced chicken or cooked rotisserie chicken works well. If using rotisserie chicken, stir it into the casserole during the last 10 minutes of baking so it doesn’t dry out.
What Is Butter Chicken Casserole?
This easy butter chicken casserole is inspired by the rich, creamy flavors of traditional Indian butter chicken, but it’s simplified for busy weeknights. Instead of serving the chicken over rice, everything bakes together in one dish, creating an easy, family-friendly meal with warm spices and minimal prep.
How to Make Butter Chicken Casserole
This dump-and-bake dinner couldn’t be much easier! Just stir the ingredients together, cover the dish, and let the oven do the work while the rice cooks and the chicken becomes tender.
Step 1: Make the Sauce
In a greased 13 x 9-inch baking dish, whisk together the coconut milk, tomato paste, chicken broth, garlic, garam masala, curry powder, chili powder, ground ginger, and salt until smooth.
⇢ If the coconut milk has separated in the can, warm it briefly in the microwave and whisk until smooth before adding it to the baking dish.
⇢ If your family enjoys a little more heat, add a pinch of cayenne pepper or crushed red pepper flakes to the sauce before baking.
Step 2: Add the Rice and Chicken
Stir the onion, uncooked rice, and raw chicken into the sauce until everything is evenly combined. Cover the baking dish tightly with aluminum foil.
⇢ If you’re using cooked rotisserie chicken instead of raw chicken, wait to stir it in until the last 10 minutes of baking. This keeps the meat moist and tender.
Step 3: Bake
Bake the casserole, covered, in a 375°F oven for 45 minutes. Remove the foil and stir everything together. The rice may not be fully tender yet, which is completely normal!
This is the point at which you’ll add cooked rotisserie chicken, if you’re using it.
Cover the dish again and continue baking for about 10 more minutes, or until the rice is tender.
⇢ Every oven is a little different. If the rice still isn’t done, add a splash of chicken broth, cover the dish again, and continue baking until the rice is fully cooked.
Step 4: Garnish and Serve
Sprinkle chopped fresh cilantro or parsley over the casserole just before serving.
This butter chicken and rice is a complete meal on its own, but it’s especially delicious with warm naan for soaking up the creamy sauce. If you enjoy sweet and savory flavors together, a spoonful of mango chutney on the side is a delicious addition.
Serve it Alongside:
Preparation and Storage Tips
Prep Ahead: You can assemble the casserole several hours in advance, cover it tightly, and refrigerate until you’re ready to bake. Let the dish sit at room temperature for about 20 to 30 minutes before placing it in the oven.
Storage: Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm larger amounts in a covered baking dish until heated through, adding a splash of chicken broth if needed to loosen the sauce.
How to Freeze: Keep cooled leftovers in an airtight freezer-safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs stay juicy during baking and are an excellent substitute for chicken breasts.
Can I use brown rice?
This recipe was developed with uncooked long-grain white rice. Brown rice requires additional liquid and a much longer cooking time, so it isn’t a direct substitute.
Can I use rotisserie chicken?
Absolutely. Stir the cooked shredded chicken into the casserole during the final 10 minutes of baking so it warms through without drying out.
Is butter chicken casserole spicy?
Not really. The warm spices add flavor rather than heat, making this a mild, family-friendly dinner. If you prefer a spicier dish, add cayenne pepper or extra red pepper flakes.
Can I freeze this dish?
Yes. Cool the casserole completely before transferring it to a freezer-safe container. Freeze for up to 3 months and thaw overnight before reheating.
More Chicken and Rice Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Butter Chicken Casserole
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 1 (13.66 ounce) can coconut milk, very well shaken
- 1 (6 ounce) can tomato paste
- 2 cups low-sodium chicken broth
- 1 tablespoon minced fresh garlic (about 3 large cloves)
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- ½ teaspoon chili powder
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt, or more to taste
- 1 cup diced onion
- 1 cup uncooked long grain white rice
- 1 ½ lbs. raw boneless, skinless chicken breast or thighs, diced into bite-size pieces or 3 cups cooked, shredded rotisserie chicken
- Optional garnish: chopped fresh cilantro or parsley
Instructions
- Preheat the oven to 375°F (190°C). Grease a 13-inch by 9-inch baking dish with nonstick cooking spray.
- In the prepared dish, whisk together the coconut milk, tomato paste, chicken broth, garlic, garam masala, curry powder, chili powder, ginger, and salt until smooth.
- Stir in the onion, rice, and raw chicken (if you're using cooked rotisserie chicken, wait to add the chicken towards the end of the baking time).
- Cover the baking dish tightly with foil. Bake for 45 minutes.
- After 45 minutes, remove the foil, and stir the mixture. The rice will likely not be done yet, which is fine!
- If you're using rotisserie chicken, stir it into the dish at this time.
- Cover the dish again, and return it to the oven until the rice is completely tender, typically about 10 more minutes.
- Garnish with cilantro before serving.
Notes
- Shake the coconut milk well before using.
- Use uncooked long-grain white rice for the best results.
- Raw chicken or cooked rotisserie chicken both work well.
- Add rotisserie chicken during the last 10 minutes of baking.
- Cover the baking dish tightly with foil while baking.
- If the rice needs more time, add a splash of broth and continue baking.
- Boneless skinless chicken thighs are a great substitute for chicken breasts.
- Garnish with fresh cilantro or parsley before serving.
Nutrition
Originally published in January, 2017, this post was updated in August, 2026.
Sounds delicious, Blair, and your post made me chuckle. Getting dinner on the table can definitely take over our lives at times and I love your take on it 🙂
I can’t believe I’ve never made buttered chicken. It’s time and your recipe is what I’m using. Sharing!
Have a great weekend 🙂
Oh wow, I’m always in awe every time I see or hear what 1950s (and years around there) wives were like. I love the ribbon in your hair and have him lean back in a comfortable chair. That textbook sounds like a blast! As does this butter chicken and rice. You make the BEST dump and bake recipes, Blair! This looks SO good. Pinned!
Thanks, Gayle! 🙂 Thank goodness it’s not 1954 anymore!
OMG I want this in my tummy!! I love the concept of dump and bake but this looks so flavorful that I need to make it asap! 🙂
Thanks, Ami!
My Mum loves anything indian inspired so I have to send this to her right away!
Definitely share with her, Kristy! It’s a keeper! 🙂
OMG, that book from the 50’s is TOO funny – oh how times have changed! This butter chicken and rice makes you an amazing wife these days 😉 looks SO good, and love how easy it is!
This looks delicious but my husband absolutely HATES coconut in any form. Is there something I can substitute for the coconut milk?
I have used cream in my Butter Chicken recipes, instead of the coconut milk.. My husband also doesn’t like coconut but I have sneaked it in and he hasn’t noticed.
Hey, Polly! I agree with Grace — I would substitute an equal amount of heavy cream for the coconut milk. Like she says, though, the coconut milk does not give a strong coconut flavor in this dish since it’s diluted by the other seasonings, so you might even be able to get away with using the coconut milk if he doesn’t know it’s in there. 🙂 Enjoy!!
Hahaha that book of standards is so funny 😀 Thank God we live in 2017 and those standards are changed… or I think I would be drinking xanax (with wine) everyday haha This chicken rice looks delicious Blair. Love the concept of dump-and-bake… a LOT! Also love the spices and flavorings you used in this dish. I bet it tastes just amazing 🙂
So funny, right?! And you’re right — I would need a lot of wine to get through life as a mom in the 50’s! Thanks for sharing, Natalie!
Love your blogs! What is 2 teaspoons garam masala? And where can i find it or what would be a good substitute?
Hi, Liz! Thank you so much! 🙂
Garam masala is a specific seasoning made up of a variety of spices. You can buy it on Amazon: https://amzn.to/2jAYcwI and you can also find it in most grocery stores. Stores like Whole Foods sell it in bulk, too, in case you don’t want to buy a lot of it at once.
I wouldn’t suggest substituting with anything else, because the garam masala is what gives the Butter Chicken its classic taste. Hope you try it!
That list from the 1950’s is too funny! Like you, I’m failing miserably as a wife if judged by those standards! This dish looks so full of flavor! I love that it’s dump and bake – perfect for busy nights!
Thanks, Kristine! Glad I’m not the only one… 🙂
I prepared and baked the recipe on a Sunday, ahead of a hectic week and reheated portions for dinner later that week. It was still great. Everyone loved it. I served it with with steamed broccoli, naan bread, raita and mango chutney.
Love that, Val! I’m so glad that it was an easy make-ahead option that everyone loved. Thanks so much for letting me know!
Hello.
Can this be cooked then frozen?
Hey, Kim! I don’t think so…I’m worried that the texture would be weird. That said, I haven’t actually tried it, so I can’t say for sure! 🙂
How do I make this dish a bit spicier? I made it this afternoon to serve for dinner tonight and my husband would definitely appreciate it with a lot more kick. Flavor is otherwise great!
Hey, Jess! I would stir in some cayenne pepper, to taste!
Perfect, will do!
Just made this last night and my family of three scraped up every last bit, we’re monsters!! But that’s how incredibly good it was. Honestly it’s probably my favorite thing I’ve ever made. I put in double the seasonings except chili powder because I’m not a fan of spicy food. I know, I’m a weirdo. I’m going to make it again for my parents this weekend! Thank you so much for this recipe, it’s a keeper!
I’m so happy to hear that, Melissa! Thanks for taking the time to come back here and let me know!
Just made this recipe tonight. It was delicious. Made it with some Roti bread.
Sounds perfect! Thanks, Myndeigh!
I loved the idea of this recipe; when I make it next time I will use smart white rice (I used basmati this time). And I will leave the chicken in big pieces, because the smaller chicken pieces cooked right through in about 15 minutes. And I will also use a 1/3 a cup of cream instead of coconut milk, bit more stock and maybe chuck in some ground cashews and a bit of butter. But all in all a really good recipe.
Thanks, Susanne. Your suggestions sound great!
I liked it, good balance of spices and it is nice and hearty, I found out though that you can’t freeze coconut milk so the subsequent servings didn’t taste as good as the first. But never the less a great recipe. Thank you
Oh no, sorry the leftovers weren’t as good! We’re happy to hear you enjoyed the recipe, though!
The flavor is beautiful and economical to make, but it is very dense and I find if I cook it for more than 50 minutes the rice breaks down to much. I reduced the amount of liquid by a cup and it was still very gluggy. Next time I make it, I am going to increase the volume of rice and hopefully get a better result. Thank you.
Thank you for the feedback, Charlotte! We would love to know how it goes if you try it out again.
Coconut milk is liquid at room temperature. Coconut oil is not. When I read instructions that get something that fundamental completely wrong, it makes me question everything else.
Hi, Roy! I was just referring to the solid coconut cream at the top of the canned coconut milk. Hope that is more clear!