Harvest Chicken Casserole

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 Chicken Casserole with Harvest


All of your favorite fall ingredients are in this filling dish. You may prepare it for a large gathering or you can take the leftovers to work with you. The DREAM of dinner preparation. Please rate and comment after viewing.

Need additional casserole suggestions? An all-time favorite is this chicken and rice casserole.

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INGREDIENTS
  • Extra virgin olive oil, divided into two tablespoons, plus enough for the baking dish
  • 2 pounds of skinless, boneless chicken breasts
  • Halal salt
  • Black pepper freshly ground
  • 1/2 chopped onion
  • Peeled and cubed into tiny pieces, two medium sweet potatoes
  • 1 pound of quartered and trimmed brussels sprouts
  • 2 minced garlic cloves
  • Fresh thyme leaves, 2 teaspoons
  • 1 teaspoon paprika
  • 1/8 teaspoon cumin powder
  • Low-sodium chicken broth, divided into 1/2 cup
  • Wild rice boiled to 6 cups
  • Dried cranberries, half a cup
  • Sliced almonds, half a cup
DIRECTIONS

Set the oven to 350 degrees and oil a 9" x 13" baking dish. Heat 1 tablespoon oil in a large, deep pan over medium-high heat. Use salt and pepper to season the chicken. Cook the chicken in the skillet for 8 minutes per side, or until it is golden and well done. Cut into 1" pieces after 10 minutes of resting.

A further tablespoon of oil is heated over medium heat. Garlic, thyme, paprika, cumin, onion, sweet potatoes, and Brussels sprouts should also be added. Cook for 5 minutes while softening, seasoning with salt and pepper. Add 1/4 cup of broth; boil; and cook for 5 minutes with the lid on.

Add salt and pepper to the cooked rice before placing it in a large baking dish. Add the remaining 1/4 cup of broth, the chicken, the cranberries, and the cooked veggies. Add almonds on top and bake for 15 to 18 minutes, or until the dish is heated and the nuts are toasted.



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