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Captains Casserole Recipe

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This recipe for Captains Casserole, by , is from The Culling Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katherine Netzel
Added: Wednesday, August 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 frying chickens cut in pcs. (or equiv)
salt and pepper
butter
1 large onion, sliced
1 green pepper, sliced
2 - 12 oz cans solid pack tomatoes
1 clove garlic, minced
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:
Directions:
Sprinkle chicken with salt and pepper, and fry quickly in butter til golden brown. Remove. Into butter put onions and peppers, fry slowly til glossy. Mix remaining ingredients into undrained chopped up tomatoes, add to onions and peppers. cook slowly for 5 min. In a casserole dish arrange chicken, pour sauce over and refrigerate til baking time. Bake covered 1-1/4 hours at 350 . Serve with brown or brown wild rice combination.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is really a nice change from cream curry dishes. Mustard pickles go great with this dish. Any remaining sauce can be served with shrimp the next day! Good.

 

 

 

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