Harvest Chicken Casserole

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.

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

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.
Prep Time 26 mins
Cook Time 41 mins
Cooling Time 10 mins
Total Time 1 hr 17 mins
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • 1 Baking Dish Glass or Ceramic
  • 1 Rice Cooker or traditional pot

Ingredients
  

  • 2 tbsp olive oil 
  • 2 lbs chicken breasts 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. 
Keyword Chicken Casserole

Note: Combine Healthy Recipes with Natural Supplements to give your daily wellness a boost.

Dr. L. J. Leo

Dr. L. J. Leo

Dr. Leo began his education at the Virginia College of Osteopathic Medicine in Blacksburg, Virginia, where he earned his doctorate in osteopathy. He completed his internal medicine residency through the U.S. Army and had the honor of serving multiple overseas tours before retirement.

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