Harvest Chicken Casserole

Harvest Chicken Casserole

Ingredients

  • 2 tbsp. extra-virgin olive oil 

  • 2 lb. boneless skinless chicken breasts

  • Kosher salt

  • Freshly ground black pepper

  • 1/2 onion, chopped

  • 2 medium sweet potatoes, peeled and cut into small cubes

  • 1 lb. brussels sprouts, trimmed and quartered

  • 2 cloves garlic, minced

  • 2 tsp. fresh thyme leaves

  • 1 tsp. paprika

  • 1/2 tsp. ground cumin

  • 1/2 cup low-sodium chicken broth, divided

  • 6 c. cooked wild rice

  • 1/2 cup dried cranberries

  • 1/2 cup  sliced almonds

Directions

  1. Preheat oven to 350° and grease a 9"-x-13" baking dish.

  2. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Cook chicken 8 minutes per side. Let rest 10 minutes, then cut into 1" pieces. 

  3. Heat another tablespoon oil over medium heat. Add onion, sweet potatoes, brussels sprouts, garlic, thyme, paprika, and cumin. Season with salt and pepper and cook until softened, 5 minutes. Add 1/4 cup broth, bring to a simmer, and cook, covered, 5 minutes. 

  4. Place cooked rice in a large baking dish and season with salt and pepper. Stir in chicken, cranberries, cooked vegetables, and remaining 1/4 cup broth. Top with almonds and bake until dish is hot and almonds are toasted, 15 to 18 minutes.