Description
A comforting and hearty Harvest Chicken Casserole featuring tender chicken breasts, roasted sweet potatoes, Brussels sprouts, and wild rice, all baked together with aromatic herbs, dried cranberries, and crunchy almonds for a perfect fall-inspired meal.
Ingredients
Units
Scale
Chicken
- 2 Tbsp. extra-virgin olive oil, divided, plus more for baking dish
- 2 lb. boneless skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Vegetables and Aromatics
- 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 tsp. fresh thyme leaves
- 1 tsp. paprika
- 1/2 tsp. ground cumin
Liquids and Grains
- 1/2 cup low-sodium chicken broth, divided
- 6 cups cooked wild rice
Additional Ingredients
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
Instructions
- Prepare the Baking Dish and Cook Chicken: Preheat your oven to 350°F (175°C) and grease a 9″ x 13″ baking dish with extra-virgin olive oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon of olive oil. Season the chicken breasts generously with kosher salt and freshly ground black pepper. Add the chicken to the skillet and cook for about 8 minutes per side, or until golden brown and fully cooked through. Remove the chicken from the skillet and let it rest for 10 minutes before cutting into 1-inch pieces.
- Sauté Vegetables and Aromatics: Using the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add chopped onion, cubed sweet potatoes, quartered Brussels sprouts, minced garlic, fresh thyme leaves, paprika, and ground cumin. Season again with salt and pepper to taste. Cook the mixture until the vegetables are softened, approximately 5 minutes. Add 1/4 cup of the low-sodium chicken broth, bring to a simmer, cover, and cook for an additional 5 minutes until the sweet potatoes are tender.
- Assemble and Bake the Casserole: In the prepared baking dish, place the cooked wild rice and season with salt and pepper. Stir in the cut chicken pieces, dried cranberries, and the cooked vegetable mixture. Pour over the remaining 1/4 cup of chicken broth to add moisture. Sprinkle the sliced almonds evenly on top. Bake the casserole in the preheated oven for 15 to 18 minutes, or until the casserole is heated through and the almonds are toasted and golden brown. Remove from oven and serve warm.
Notes
- You can prepare the wild rice ahead of time to save on cooking time.
- If you prefer, substitute almonds with pecans or walnuts for a different nutty flavor.
- For added creaminess, consider adding 1/2 cup of shredded cheese on top before baking.
- Ensure chicken is cooked through to an internal temperature of 165°F (74°C) for safe consumption.
- This casserole can be stored in the refrigerator for up to 3 days and reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg
