Harvest Chicken Casserole
SERVINGS 8
Ingredients
- 2 lb. 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 tsp. thyme
- 1 tsp. paprika
- 1/2 tsp. cumin
- 1/2 c. chicken broth divided
- 3 c. wild rice cooked
- 1/2 c. dried cranberries
- 1/2 c. sliced almonds
Instructions
- Preheat oven to 350° and grease a 9″-x-13″ 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″ 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, 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, 15 to 18 minutes.
Nutrition
Calories: 430kcalCarbohydrates: 52gProtein: 34gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 73mgSodium: 235mgPotassium: 1069mgFiber: 8gSugar: 15gVitamin A: 8562IUVitamin C: 56mgCalcium: 101mgIron: 3mg
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