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    Autumn Country Captain Casserole

    Source of Recipe

    Southern Lady

    Recipe Introduction

    "This refreshing Autumn version of Country Captain Casserole is perfect for Sunday supper with your family and friends."

    Recipe Link:

    List of Ingredients

    ◦ 3 cups butternut squash, peeled and diced
    ◦ 2 teaspoons olive oil, divided
    ◦ 2 teaspoons kosher salt, divided
    ◦ teaspoon ground black pepper, divided
    ◦ 1 cup thinly sliced shallots
    ◦ 2 cloves garlic, minced
    ◦ 1 (14.5-ounce) can petite diced tomatoes, undrained
    ◦ 1 cup basmati rice
    ◦ 1 cup low-sodium chicken broth
    ◦ 1 teaspoon curry powder
    ◦ 2 cups cooked shredded chicken
    ◦ cup chopped green onions
    ◦ 2 large eggs
    ◦ cup whole milk
    ◦ Garnish: sliced green onions


    Preheat oven to 350 F. Line a large rimmed baking sheet with parchment paper. Spray a 2-quart baking dish with cooking spray.

    In a large bowl, stir together squash, 1 teaspoon oil, teaspoon salt, and teaspoon pepper. Arrange squash in an even layer on prepared baking sheet. Roast for 15 minutes. Remove from oven, and set aside. Leave oven on.

    In a large Dutch oven, heat remaining 1 teaspoon oil over medium-high heat. Add shallots; cook, stirring frequently, until tender, about 8 minutes. Add garlic; cook until fragrant, about 1 minute. Add roasted squash, tomatoes, rice, broth, curry powder, remaining 1 teaspoons salt, and remaining teaspoon pepper; bring to a boil. Reduce heat to medium-low; cover and cook until liquid is absorbed, about 20 minutes.

    Stir in chicken and green onions; spoon into prepared baking dish. In a small bowl, whisk together eggs and milk; pour over rice mixture.

    Bake until squash is tender and eggs are cooked, about 30 minutes. Let stand for 5 minutes. Garnish with green onions, if desired.

    Makes 6 to 8 servings




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