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
2 tablespoons extra-virgin olive oil, divided
2 lb. boneless skinless chicken breasts
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
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 ON HARVEST CHICKEN CASSEROLE BY 12 TOMATOES