Harvest Chicken Casserole

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For some, the word “casserole” might stir up cringe-worthy memories from elementary school cafeteria lunches. Don’t worry, I promise tuna and noodles are not ingredients for this fall flavored meal. This one dish dinner will satisfy all your seasonal cravings with a medley of autumn’s best flavors. I like to make a large batch to enjoy leftovers throughout the week.

Prep Time: 20 minutes Cook Time: 1 hour Serves: 8

  • 2 tbsp extra-virgin olive oil

  • 2 lb boneless, skinless chicken breasts

  • salt and pepper to taste

  • 1/2 onion, chopped

  • 2 medium sweet potatoes, peeled and cubed

  • 1 lb brussels sprouts, trimmed and quartered

  • 2 garlic cloves, minced

  • 2 tsp fresh thyme leaves

  • 1 tsp paprika

  • 1/2 tsp ground cumin

  • 1/2 cup low sodium chicken broth

  • 6 cups cooked wild rice

  • 1/2 cup dried cranberries

  • 1/2 cup sliced almonds

Preheat oven to 350 degrees and coat your baking dish with olive oil. Heat one tablespoon oil in a large skillet over medium-high heat. Season the chicken with salt and pepper before adding to the skillet and cooking through (about eight minutes per side). Let the chicken rest for ten minutes and slice into one inch pieces.

Heat another tablespoon of oil over medium heat. Add onion, sweet potatoes, brussels sprouts, garlic, thyme, paprika, and cumin. Season with salt and pepper and cook until softened (five minutes). Add 1/4 cup broth, bring to a simmer, and cook, covered for five minutes.

Place cooked rice in a large baking dish, stir in chicken, cranberries, cooked vegetables and the remaining 1/4 cup broth. Top with almonds and bake until dish is hot and almonds are toasted (15-18 minutes).