Description
This Harvest Chicken Casserole is a comforting, nutrient-packed dish that combines tender chicken breasts with autumn-inspired ingredients like sweet potatoes, Brussels sprouts, and dried cranberries. Enhanced with fresh herbs and spices, this baked casserole features a hearty blend of wild rice and crunchy sliced almonds for texture, making it a perfect wholesome meal for cozy family dinners.
Ingredients
Scale
Chicken and Seasoning
- 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
Additional Ingredients
- 1/2 cup low-sodium chicken broth, divided
- 6 cups cooked wild rice
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
Instructions
- Prepare the Oven and Chicken: Preheat the oven to 350°F (175°C) and grease a 9″x13″ baking dish with extra-virgin olive oil. Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Season the chicken breasts 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 cooked through. Remove the chicken and let it rest for 10 minutes before cutting into 1-inch pieces.
- Cook the Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion, cubed sweet potatoes, quartered Brussels sprouts, minced garlic, fresh thyme leaves, paprika, and ground cumin. Season with additional salt and pepper to taste. Cook the mixture, stirring occasionally until the vegetables start to soften, about 5 minutes. Pour in 1/4 cup of the chicken broth, bring to a simmer, then cover and cook for another 5 minutes until the vegetables are tender.
- Assemble and Bake the Casserole: In the prepared baking dish, place the cooked wild rice and season it with salt and pepper. Add the cut chicken, dried cranberries, cooked vegetables, and the remaining 1/4 cup chicken broth. Stir gently to combine evenly. Sprinkle the sliced almonds over the top. Bake in the preheated oven for 15 to 18 minutes, or until the casserole is hot throughout and the almonds are toasted to a golden brown.
Notes
- Use low-sodium chicken broth to control sodium levels in the dish.
- Wild rice can be substituted with brown rice or quinoa if preferred.
- For a nuttier flavor, toast the almonds in a dry skillet before topping the casserole.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 9 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 85 mg
