Autumn Country Captain Casserole

Autumn Country Captain CasseroleThis refreshing Autumn version of Country Captain Casserole is perfect for sunday supper with your family and friends.

Autumn Country Captain Casserole
Makes 6 to 8 servings
  • 3 cups butternut squash, peeled and diced
  • 2 teaspoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • ¾ 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
  • ½ cup chopped green onions
  • 2 large eggs
  • ½ cup whole milk
  • Garnish: sliced green onions
  1. Preheat oven to 350°. Line a large rimmed baking sheet with parchment paper. Spray a 2-quart baking dish with cooking spray.
  2. In a large bowl, stir together squash, 1 teaspoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Arrange squash in an even layer on prepared baking sheet.
  3. Roast for 15 minutes. Remove from oven, and set aside. Leave oven on.
  4. 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 1½ teaspoons salt, and remaining ½ teaspoon pepper; bring to a boil. Reduce heat to medium-low; cover and cook until liquid is absorbed, about 20 minutes.
  5. Stir in chicken and green onions; spoon into prepared baking dish. In a small bowl, whisk together eggs and milk; pour over rice mixture.
  6. Bake until squash is tender and eggs are cooked, about 30 minutes. Let stand for 5 minutes. Garnish with green onions, if desired.

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