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.
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.