Harvest Chicken Casserole

Harvest Chicken Casserole

This Easy to make Harvest Chicken Casserole Recipe is made with chicken breast, sweet potatoes, Brussel sprouts, and other feel-good fall ingredients.

It makes for a complete quick and nutritious healthy dinner recipe that the whole family will enjoy.

TRY OTHER CHICKEN RECIPES

THAI PEANUT SKILLET CHICKEN

CRISPY BAKED CHICKEN THIGHS

BALSAMIC BASIL CHICKEN

RECIPE INGREDIENTS

2 tablespoons extra-virgin olive oil, divided

2 lb. boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

1/2 onion, chopped

2 medium sweet potatoes, peeled and cut into small cubes

1 lb. brussels sprouts, trimmed and quartered

2 cloves garlic, minced

2 teaspoon fresh thyme leaves

1 teaspoon paprika

1/2 teaspoon ground cumin

1/2 cup low-sodium chicken broth, divided

6 cup cooked wild rice

1/2 cup dried cranberries

1/2 cup sliced almonds

DIRECTIONS ON HARVEST CHICKEN CASSEROLE

Preheat oven to 350° and grease a 9″-x-13″ baking dish with oil.

In a large skillet over medium-high heat, heat 1 tablespoon oil.

Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through for about 8 minutes per side. Let it cool for 10 minutes, then cut into 1″ pieces.

Heat another tablespoon oil over medium heat. Add onion, sweet potatoes, Brussels sprouts, garlic, thyme, paprika, and cumin.

Season with salt and pepper and cook until softened for 5 minutes.

Add 1/4 cup broth, bring to a simmer, and cook, covered, 5 minutes.

Place cooked rice in a large baking dish and season with salt and pepper.

Stir in chicken, cranberries, cooked vegetables, and remaining 1/4 cup broth.

Top with almonds and bake until dish is hot and almonds are toasted for 15 to 18 minutes.

RECIPE VIDEO

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Harvest Chicken Casserole

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 100 calories 5 grams fat

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 2 lb. boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 1/2 onion, chopped
• 2 medium sweet potatoes, peeled and cut into small cubes
• 1 lb. brussels sprouts, trimmed and quartered
• 2 cloves garlic, minced
• 2 teaspoon fresh thyme leaves
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 cup low-sodium chicken broth, divided
• 6 cup cooked wild rice
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds

Instructions

• Preheat oven to 350° and grease a 9"-x-13" baking dish with oil.
• In a large skillet over medium-high heat, heat 1 tablespoon oil.
• Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through for about 8 minutes per side. Let it cool for 10 minutes, then cut into 1" pieces.
• Heat another tablespoon oil over medium heat. Add onion, sweet potatoes, Brussels sprouts, garlic, thyme, paprika, and cumin.
• Season with salt and pepper and cook until softened for 5 minutes.
• Add 1/4 cup broth, bring to a simmer, and cook, covered, 5 minutes.
• Place cooked rice in a large baking dish and season with salt and pepper.
• Stir in chicken, cranberries, cooked vegetables, and remaining 1/4 cup broth.
• Top with almonds and bake until dish is hot and almonds are toasted for 15 to 18 minutes.