This healthy harvest chicken casserole is definitely not your grandmother’s casserole!
The mention of a casserole evokes the idea of some not-so-healthy mixture of some cream of mushroom soup, meat etc., at least it used to for me. While the old school casserole may not be your cup of tea, and you’re certainly not alone, this healthier version may very well change your mind.
Though the aforementioned idea of a casserole is probably what comes to mind, the wording of a ‘casserole,’ actually refers simply to the bakeware dish itself and not any determination about what is being cooked inside it. So, let all your fears subside, and definitely try out this casserole!
This dish is for the days when you’re looking for an easy meal that you can throw all together and be done with. This casserole has your chicken, rice, vegetable and more all in one, so you’ll be keeping the kitchen mess to a minimum It is super easy to serve to large groups, but if you’re looking for a beautifully plated dish, this may not be the one.
One of the best things about this dish, or casseroles in general, is that you can substitute and mix and match with any different vegetable or grain!
Harvest Chicken Casserole
Yield 2-4 servings
- 1 cup (cooked) wild rice, cooked according to package directions
- 2 tablespoons olive oil, divided
- 1-1.5 pounds boneless, skinless chicken breasts
- 1/2 onion, chopped
- 1 medium-sized sweet potato, chopped into bite-sized cubes
- 1/2 pound Brussels sprouts, halved or quartered
- 1 teaspoon dried thyme
- 1/2 teaspoon chipotle pepper
- 1/4 teaspoon garlic powder
- 1/4 - 1/2 cup low sodium chicken broth (depending on how much you need)
- 1/4 cup dried apricots, chopped
- 1/4 cup sliced almonds
- Preheat the oven to 350°F.
- In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Cook the chicken for about 8-10 minutes on each side, or until cooked through.
- Put the chicken aside on a plate to rest for about 10 minutes, before cutting it into bite-sized pieces.
- In the same skillet, heat the additional 1 tablespoon olive oil over medium-high heat.
- Add the onions, sweet potato, Brussels sprouts, thyme, chipotle pepper, garlic powder, salt, and pepper, and mix to combine.
- Sauté until slightly softened.
- Add the chicken stock, bring to a simmer, and cover for an additional 5 or so minutes.
- Mix in the chicken and apricots.
- Pour into a greased baking dish and sprinkle the almonds on top.
- Bake for about 20 minutes.
Courses Lunch or Dinner