Before I present to you this chicken casserole recipe, I’d like to share with you some good vibes.
I read this quote by Jane Hirshfield, and says, “The heat of autumn is different from the heat of summer. One ripens apples, and the other turns them into cider.” For all cooking enthusiasts out there, I’m sure you can relate. Some see fall as endings. I see it as a transition to new beginnings. Okay, I am getting nostalgic…
I was looking for a unique recipe to welcome the beginning of fall. When I think of fall, I see pumpkins, berries, apples, and veggies. Since the days are warmer, the kitchen beckons us to start cooking stews, casseroles, and soups. During this time, you’ll see a lot of fresh produce from the market before the harvest runs out during winter.
Chicken Casserole Recipe: Savor the Fall Flavors
This chicken casserole recipe used fresh fall flavors such as potatoes, brussels sprouts, cranberries, and fresh thyme. The dish takes a few minutes to prepare then you can just leave it in the oven to cook while you relax.
To give you an idea of what fresh produce are in season this fall, here is a short A-Z list of fall produce:
- Herbs – rosemary, thyme, parsley, sage
- Winter Squash
Delicious Chicken Casserole to Welcome Fall!
I got busy and went on to slice the veggies. What I love about this recipe is that it is a complete meal of protein from the chicken, vegetables, and even wild rice. I don’t even need to make another dish. The only thing that takes time is cutting the veggies. But after that, I just toss everything in a baking dish and cook them in the oven. Oh, and yes you still have to cook the wild rice. Once everything is ready, I just pop them in the oven, tidy up, then watch some TV before lunch or dinner.
What about you? What are your favorite fall recipes?
Don’t forget to share this delicious recipe with your friends!
You can also try this Creamy Brussels Sprouts Casserole that’s also perfect for a fall meal!
Fall Flavors: Chicken Casserole Recipe
- 2 tbsp extra virgin olive oil
- 2 lbs boneless, skinless chicken breasts
- Kosher salt
- freshly ground black pepper
- 1 piece small onion chopped
- 2 pieces medium-sized potatoes peeled and cubed
- 1 lb brussels sprouts trimmed and quartered
- 2 cloves minced garlic
- 2 tsp fresh thyme
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 cup low-sodium chicken broth divided
- 6 cups cooked wild rice
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- Preheat oven to 350° F.
- Get a baking dish and grease with olive oil.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Cook chicken until golden brown, about 8 minutes each side. Remove from heat, set aside for 10 minutes, then slice into 1-inch pieces.
- Heat 1 tablespoon oil over medium heat on the same skillet. Add onions, garlic, Brussels sprouts, potatoes, thyme, paprika, and cumin. Cook for 5 minutes until softened.
- Season with salt and pepper. Add 1/4 cup chicken broth. Let it boil then simmer for 5 minutes, covered.
- Put the cooked wild rice in the oiled baking dish. Mix in the chicken, cooked veggies, and cranberries. Pour the remaining chicken broth and sprinkle the chopped almonds.
- Bake for 15 to 18 minutes until the almonds are toasted.