Captains Chicken Casserole

Name: Captains Chicken Casserole
Ingredients: 2 fryers, cut in pieces; salt and pepper; 1/2 lb. butter; 1 large onion, thinly sliced; 1 green pepper, thinly sliced; 2 cans (1 lb. 12 oz. each) tomatoes, undrained and chopped; 1/2 tsp. garlic powder; 1 tsp. salt; 1/2 tsp. pepper; 1 Tbsp. chopped parsley; 1/2 tsp. thyme; 1/2 tsp. oregano; 1 heaping Tbsp. curry powder

13 ingredients

8 steps

Ingredients

2 fryers, cut in pieces
salt and pepper
1/2 lb. butter
1 large onion, thinly sliced
1 green pepper, thinly sliced
2 cans (1 lb. 12 oz. each) tomatoes, undrained and chopped
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. chopped parsley
1/2 tsp. thyme
1/2 tsp. oregano
1 heaping Tbsp. curry powder

Directions

1

Sprinkle chicken with salt and pepper and fry quickly in butter or olive oil with a little butter, until golden brown. Remove from pan.
2

Add onions and peppers to remaining butter and fry until glossy.
3

Mix remaining ingredients into undrained tomatoes.
4

Add this to onion mixture.
5

Cook slowly 5 minutes. Arrange chicken in a 3-quart baking dish, pour the sauce over it and refrigerate or freeze until needed.
6

Bake at 350° covered for 1 to 1 1/4 hours.
7

Serve with wild rice or brown rice.
8

Serves 8.