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Harvest Chicken Casserole
A satisfying casserole with all of your fall favorites
PREP TIME:0 HOURS 20 MINS
TOTAL TIME:1 HOUR 0 MINS
extra-virgin olive oil, plus more for baking dish
boneless skinless chicken breasts
Freshly ground black pepper
medium sweet potatoes, peeled and cut into small cubes
brussels sprouts, trimmed and quartered
low-sodium chicken broth
cooked wild rice
Preheat oven to 350o and grease a 9"-x-13" baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1" pieces.
Heat remaining tablespoon oil over medium heat. Add onion, sweet potatoes, and Brussels sprouts and season with thyme, paprika, salt, and pepper. Cook until softened, 5 minutes. Add broth, bring to a simmer, and cook, covered, 5 minutes.
Stir in cooked rice, chicken, and cranberries. Transfer mixture to baking dish, top with almonds, and bake 20 minutes.
Let cool 5 minutes before serving.