There is nothing better than gathering around a table with family and friends and sharing a hearty Chicken Casserole (or any casserole for that matter) with stories and family banter.
The great thing about this Casserole recipe is that you can enjoy it now and save some for later.
Harvest Chicken Casserole
Plenty for now and later! Get ready to chop and mix some of your favorites. You will be surprised how quickly this comes together.
Harvest Chicken Casserole
There is nothing better than gathering around a table with family and friends and sharing a hearty Chicken Casserole (or any casserole for that matter) with stories and family banter. The great thing about this Casserole recipe is that you can enjoy it now and save some for later.
Equipment
- 1 Baking Dish Glass or Ceramic
- 1 Rice Cooker or traditional pot
Ingredients
- 2 tbsp olive oil
- 2 lbs chicken breast boneless, skinless
- 2 pinch kosher salt or to taste
- 1 tsp black pepper freshly ground to taste
- 1/2 whole onion chopped (not minced)
- 2 whole sweet potatoes medium, peeled and cut into small cubes
- 1 lb brussels sprouts trimmed and quartered (really, they are good!)
- 2 cloves garlic minced
- 2 tsp thyme fresh leaves
- 1 tsp paprika fresh
- 1/2 tsp cumin ground
- 1/2 cup chicken broth (low sodium is preferred)
- 6 cups rice cooked, wild or brown
- 1/2 cup cranberries dried
- 1/2 cup sliced almonds optional
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. Pat dry the chicken and then season with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest and cool for 10 minutes (so you don’t burn your fingers), then cut into 1" pieces.
- Heat another tablespoon of oil over medium heat. Add the onion, sweet potatoes, Brussels sprouts, garlic, thyme, paprika, and cumin. Season with salt and pepper and cook until softened, about 5 minutes.
- Add 1/4 cup of broth, bring to a simmer, and cook, covered for 5 minutes.
- Place cooked rice in the large baking dish and season with salt and pepper to taste. Stir in the chicken, cranberries, cooked vegetables, and the remaining 1/4 cup of broth. Top with almonds and bake until dish is hot and almonds are toasted which will be about 15 to 18 minutes.
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This recipe brought to you by the team at Today’s Integrative Health.
