Captains Chicken Casserole

• 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

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 350u0b0 covered for 1 to 1 1/4 hours.
7. Serve with wild rice or brown rice.
8. Serves 8.

fryers, salt, butter, onion, green pepper, tomatoes, garlic powder, salt, pepper, parsley, thyme, oregano, curry powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=749476 (may not work)