Harvest Chicken Casserole Recipe | Best Chicken Recipe

Have you ever tried the Harvest Chicken Casserole Recipe? This harvest chicken casserole is the perfect fall dinner if you’re looking for a one-dish meal. We’ve filled this casserole with all the protein, grains, and seasonal produce your heart could desire, so no sides are required. This dish is packed with fall flavors in every bite, including chicken breasts, sweet potatoes, Brussels sprouts, wild rice, dried cranberries, and sliced almonds for crunch.

This casserole is not only quick to prepare, but it is also extremely flexible. Not a fan of chicken breasts? If you want to make this a vegetarian meal, substitute chicken thighs, another protein, or another vegetable (change out the chicken broth for vegetables!). If you want, leave off the sliced almonds, replace the Brussels sprouts with another fall vegetable, or season with your favorite seasonings.

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YIELDS8 serving(s)
PREP TIME20 mins
TOTAL TIME1 hr
CAL/SERV417

How to cook Harvest Chicken Casserole Recipe

Harvest Chicken Casserole Recipe: Ingredients

  • 2 tablespoons extra-virgin olive oil, divided, plus additional for baking dish
  • 2 pounds boneless, skinless chicken breasts
  • Kosher salt
  • ground black pepper, freshly ground
  • 2 medium sweet potatoes, peeled and cut into small cubes 1/2 onion, sliced
  • 1 pound trimmed and quartered Brussels sprouts
  • 2 minced garlic cloves
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin powder
  • divided 1/2 cup low-sodium chicken broth
  • 6 cup wild rice, cooked
  • a half cup dried cranberries
  • 1/2 cup almonds, sliced

Harvest Chicken Casserole Recipe: Directions

Step 1 

Preheat the oven to 350°F and oil a 9″13″ baking dish. 1 tablespoon oil, heated in a big, deep skillet over medium-high heat. Season the chicken with salt and pepper to taste. Cook until the chicken is brown and cooked through, about 8 minutes per side. Allow it to rest for 10 minutes before cutting into 1″ pieces.

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Step 2 

Melt another tablespoon of butter in a skillet over medium heat. Combine the onion, sweet potatoes, Brussels sprouts, garlic, thyme, paprika, and cumin in a mixing bowl. Season with salt and pepper and simmer for 5 minutes, or until softened. Cook, covered, for 5 minutes after adding 1/4 cup broth.

Step 3

Season cooked rice in a large baking dish with salt and pepper. Combine the chicken, cranberries, cooked veggies, and the remaining 1/4 cup broth in a mixing bowl. Bake for 15 to 18 minutes, or until the dish is hot and the almonds are toasted. REF.

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