Harvest Chicken Casserole
Ingrediants:
extra-virgin olive oil, divided, plus more for baking dish 2 lb.
boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper1/2
onion, chopped2
medium sweet potatoes, peeled and cut into small cubes1 lb.
brussels sprouts, trimmed and quartered2
cloves garlic, minced2 tsp.
fresh thyme leaves1 tsp.
paprika1/2 tsp.
ground cumin1/2 c.
low-sodium chicken broth, divided6 c.
cooked wild rice1/2 c.
dried cranberries1/2 c.
- 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. 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 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.
- 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.
