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Square overhead image of a butter chicken casserole in a white dish.
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4.89 from 9 votes

Butter Chicken Casserole

This dump and bake butter chicken casserole combines tender chicken, rice, coconut milk, tomato, and warm spices in one baking dish for a creamy, comforting family dinner.
Course Dinner
Cuisine Indian
Keyword butter chicken and rice, butter chicken casserole, Butter Chicken Recipe, Easy Butter Chicken
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 444kcal
Author Blair Lonergan

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.
    Whisking the sauce in the baking dish.
  • 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).
    Adding the onion and rice to the sauce in the dish.
  • 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!
    Removing the cover from the partially cooked casserole.
  • If you're using rotisserie chicken, stir it into the dish at this time.
    Adding rotisserie chicken to the partially cooked casserole.
  • Cover the dish again, and return it to the oven until the rice is completely tender, typically about 10 more minutes.
    Horizontal overhead image of a butter chicken casserole in a white dish.
  • Garnish with cilantro before serving.
    Horizontal overhead shot of butter chicken and rice in a white bowl with a blue trim.

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

Serving: 1/6 of the recipe | Calories: 444kcal | Carbohydrates: 38g | Protein: 31g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 589mg | Potassium: 1035mg | Fiber: 4g | Sugar: 7g | Vitamin A: 520IU | Vitamin C: 12mg | Calcium: 49mg | Iron: 3mg