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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.
Course Main Course
Cuisine American
Keyword chicken casserole, chicken casserole recipe
Prep Time 20 minutes
Cook Time 40 minutes
Servings 8


  • 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.