Country Captain Casserole

This Country Captain Casserole recipe has been around for years. Not sure of its origins or how they came up with the name for this recipe. But I finally decided to make it, with a few tweaks, and I was surprised at how good it was.

There’s tons of flavor in this casserole thanks to the apple, curry, and raisins. If you like curry, then I would suggest you give this one a try.

Recipe Tip

Don’t you hate it when raisins get stuck together in a big clump? To unstick the raisins, wet your hands with a little water then work the raisins apart.

An alternative to using chicken broth is Better Than Bouillon. I often use it when I don’t have broth on hand.

Now while the Country Captain Casserole recipe below has you cook the chicken ahead of time, you could easily use pre-cooked chicken (like you would find at Costco). You just won’t need to do step 1.

How to Handle Raw Chicken

• Leave the chicken in the fridge until ready to use.
• Be careful of dripping juices. Clean up immediately.
• Do not wash raw chicken (prevents cross-contamination).
• Wash all utensils and cutting boards.
• Wash your hands after handling raw chicken.

I’ve made this recipe both ways and it always turns out great. You can serve this dish on a bed of white rice like we did this time, or alone, on noodles or even use it in a Burrito! It doesn’t really matter how you enjoy this recipe, the flavor is just awesome.

More Recipe Ideas

Hot Rod’s Chili Chicken Casserole

Loaded Chicken and Potatoes Casserole

Swiss Chicken Casserole

Gluten-Free Slow Cooker Chicken

Printable Recipe Card

Country Captain Casserole

This Country Captain Casserole recipe has been around for years. There’s tons of flavor in this casserole thanks to the apple, curry and raisins.

4.75 from 4 votes

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Prep TimePrep Time 20 minutes mins

Cook TimeCook Time 1 hour hr

Total TimeTotal Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine American

Author Rodney

Servings 8

Calories 344 kcal

Equipment

• Dutch Oven

Ingredients

 

• 2 Tbsp Olive oil
• 3 ½ lbs Chicken, cubed
• 1 Tsp Olive Oil
• 2 Yellow Onion, chopped
• 1 Granny Smith Apple, cored and chopped
• 1 Green Bell Pepper, chopped
• 3 Garlic Cloves, finely chopped
• 1 Tbsp Fresh Ginger, grated
• 3 Tbsp Curry Powder
• ½ Tsp Ground Black Pepper
• ¼ Tsp Ground Cumin
• 28 oz Tomato Puree
• 14 ½ oz Low Sodium Chicken Broth
• ½ Cup Raisins
• 1 Tsp Salt
• ¼ Cup Fresh Parsley, chopped

Instructions

 

• In a Dutch oven, heat 2 Tbsp of oil over medium high heat until very hot. Add chicken and cook until golden brown. Transfer chicken to a bowl and set aside.
• Preheat oven to 350°F. In same Dutch oven, heat 1 tsp of oil over medium high heat. Add onions, apple, green pepper, garlic, and ginger. Cook for 2 minutes, stirring frequently. Reduce heat to medium. Cover and cook for 5 minutes.
• Stir in curry powder, black pepper, and cumin. Cook 1 minute. Add tomato puree, broth, raisins, salt, and chicken. Heat to boiling over high heat. Boil 1 minute.
• Cover and place in oven. Bake 1 hour. Sprinkle with parsley and serve.

Notes

→ I recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.

Nutrition

Calories: 344kcalCarbohydrates: 24gProtein: 20gFat: 19gSaturated Fat: 4gCholesterol: 71mgSodium: 580mgPotassium: 873mgFiber: 4gSugar: 8gVitamin A: 890IUVitamin C: 34.3mgCalcium: 59mgIron: 4mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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