A satisfying casserole with all of your fall favorites.
- YIELDS: 6 - 8 SERVINGS
- PREP TIME: 0 HOURS 20 minutes
- TOTAL TIME: 1 HOUR 0 minutes
INGREDIENTS
- 2 tbsp. extra-virgin olive oil, and more for baking dish
- 2 lb. boneless skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 1/2 onion, chopped
- 2 medium sweet potatoes, in the raw and cut into tiny cubes
- 1 lb. brussels sprouts, cut and quartered
- 1 tsp. dried thyme
- 1/2 tsp. paprika
- 1/4 c. low-sodium chicken broth
- 6 c. baked wild rice
- 1/2 c. dried cranberries
- 1/2 c. sliced almonds
DIRECTIONS
- Preheat kitchen appliance to 350o and grease a 9"-x-13" baking dish with oil. In a large, deep cooking pan over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to cooking pan and cook till golden and baked through, 8 minutes per aspect. Let rest 10 minutes, then remove 1" items.
- Heat remaining tablespoon oil over medium heat. Add onion, sweet potatoes, and Bruxelles sprouts and season with thyme, paprika, salt, and pepper. Cook till softened, 5 minutes. Add broth, bring to a simmer, and cook, covered, 5 minutes.
- Stir in baked rice, chicken, and cranberries. Transfer mixture to baking dish, prime with almonds, and bake 20 minutes.
- Let cool 5 minutes before serving.
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