Harvest Chicken Casserole Recipe

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This wonderful comfort dish, Harvest Chicken Casserole, will satisfy all your fall needs.

Recipe Calories
Calories 538 calories
Recipe Fat
Fat 14 grams fat
Recipe Prep Time
Prep Time 25 minutes
Recipe Cook Time
Cook Time 1 hour
Recipe Yield
Yield 6-8 servings

Ingredients

  • 2 tablespoon extra-virgin olive oil, plus more for baking dish
  • 2 pounds 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 pound Brussels sprouts
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/4 cup chicken broth
  • 6 cups cooked wild rice
  • 1/2 cup dried cranberries
  • 1/2 cup sliced almonds

Instructions

  1. Preheat oven to 350 degrees and grease a 9-by-13-inch baking dish with oil. In a large, deep 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, 8 minutes per side. Let rest 10 minutes, then cut into 1-inch pieces.
  2. Heat remaining tablespoon oil over medium heat. Add onion, sweet potatoes, and Brussels sprouts and season with thyme, paprika, salt and pepper. Cook until softened, 5 minutes. Add broth, bring to a simmer, and cook, covered, 5 minutes.
  3. Stir in cooked rice, chicken and cranberries. Transfer mixture to baking dish, top with almonds, and bake 20 minutes.
  4. Let cool 5 minutes before serving.

1 serving contains:

37 grams protein

72 grams carbohydrates

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