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Country captain chicken and rice in a casserole dish
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5 from 4 votes

Dump-and-Bake Country Captain Chicken

No prep dump and bake country captain chicken and rice is full of flavor and perfect for weeknights.
Course Dinner
Cuisine Southern
Keyword baked chicken, chicken and rice
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 356kcal
Author The Seasoned Mom

Ingredients

  • 5 tablespoons tomato paste
  • 1-2 tablespoons curry powder
  • 3 teaspoons minced garlic
  • 1 ¼ cups low sodium chicken broth
  • ½ cup mango chutney
  • 1 ½ cups uncooked instant white rice
  • 1 cup diced onion I use frozen diced onion so that there’s no prep work
  • 1 green bell pepper chopped
  • 1 14.5 ounce can diced tomatoes, NOT drained
  • 1 lb. thin-sliced boneless skinless chicken breasts or chicken tenderloins, diced into bite-sized pieces
  • Optional garnish: toasted shredded coconut sliced toasted almonds, sliced green onion, fresh herbs, golden raisins

Instructions

  • Preheat oven to 425F (220C). Spray a 9-inch square baking dish with cooking spray.
  • In the prepared dish (or in a separate bowl) whisk together tomato paste, curry powder, garlic, chicken broth, and mango chutney. Add uncooked rice, onion, bell pepper, diced tomatoes (with juice), and raw chicken.
  • Cover dish tightly with foil. Bake for 25 minutes. Uncover and give it all a stir.
  • Return the dish to the oven, uncovered, and bake for an additional 5 minutes, or until chicken is cooked through and rice is tender.
  • Let stand 5 minutes before serving. Garnish with optional toppings.

Notes

Cooking Just for Two? Cut all of the ingredients in half and bake the Country Captain Chicken with Rice in a 7-inch round pan (or any similar size baking dish that will hold about 2-3 servings).

Nutrition

Serving: 1/5 of the recipe | Calories: 356kcal | Carbohydrates: 59g | Protein: 26.3g | Fat: 1.4g | Saturated Fat: 0.4g | Cholesterol: 53mg | Sodium: 841mg | Fiber: 3.6g | Sugar: 24.7g