This wholesome and hearty dinner of Harvest Chicken Casserole is the perfect family dinner to prepare that is full of fresh vegetables surrounding a crispy and juicy roast chicken and seasoned with garlic, fresh thyme, paprika and cumin. Finish the meal off with wild rice, ruby red dried cranberries and extra crunchy sliced almonds for color and texture.
To make Harvest Chicken Casserole, you will need the following ingredients:
Preheat oven to 350 °F and grease a 9x13-inch baking dish with oil.
Season 2 lb chicken breasts with salt and pepper, coated on both sides.
In a large, deep skillet over medium high heat, heat 1 tablespoon oil and add seasoned chicken. Cook for about 8 minutes per side until golden and cooked through.
Set aside to rest for about 10 minutes before slicing into 1-inch pieces.
Heat another tablespoon of oil, add ½ chopped onion and 2 cloves minced garlic, cook stirring for 3 minutes. Then add 2 sweet potatoes cut into cubes, 1 lb Brussels sprouts, 2 teaspoons fresh thyme, 1 teaspoon paprika, ½ teaspoon cumin and a pinch of salt and pepper. Cook for about 5 minutes until vegetables have softened.
Pour in ¼ cup chicken broth and bring to a simmer. Cover with a lid and cook for about 5 minutes.
Remove from heat and stir 4 cups cooked rice, add sliced chicken, vegetable mix, remaining ¼ cup broth and ½ cup dried cranberries, lightly season with salt and pepper. Stir to mix everything well.
Transfer the chicken and vegetable mix to a greased casserole, then top with ½ cup sliced almonds.
Bake for about 15 minutes until heated through and the almonds are toasted.
Serve hot and enjoy!
My favorite dinners are the simple ones like this Harvest Chicken Casserole. A rustic and wholesome dish that will fill your hearts and souls. Let us know if you love these winter recipes like I do and tag #cookmerecipes online when you’ve given them a try.
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