Fall Flavors: Chicken Casserole Recipe
Savor the flavors of fall with this refreshingly easy chicken casserole recipe. Prepare it in just a few minutes and leave it in the oven to cook while you relax.
Servings 8
Ingredients
- 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
Instructions
- 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.