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Harvest Chicken Casserole

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 550
A hearty and flavorful casserole combining roasted vegetables, tender chicken, and a sweet honey mustard glaze, perfect for a comforting meal.

Ingredients

Oil

  • 2 Tablespoons Extra Virgin Olive Oil

Vegetables

  • 2 Cups Sweet Potatoes (peeled and diced)
  • 2 Cups Brussels Sprouts (outer, halved)
  • 1/2 Red Onion (diced)

Seasonings

  • 1 teaspoon Dried Thyme
  • 1.5 teaspoons Cumin
  • 1 teaspoon Smoked Paprika

Chicken

  • 3 small, boneless, skinless Chicken Breasts

Sauce & Toppings

  • 3/4 Cup Honey Mustard Dressing
  • 1 ½ Cups Wild Rice (cooked)
  • Sliced Almonds
  • Pepitas
  • Dried Cranberries

Instructions 

  • Preheat oven to 350℉ (175℃).
  • Sauté sweet potatoes, Brussels sprouts, and red onion in oil for 5 minutes, then add garlic and cook 30 seconds.
  • Add broth, seasonings, cover, and cook 5 minutes. Transfer to a casserole dish.
  • Cook chicken in skillet until browned, then rest, chop, and toss with honey mustard. Combine with vegetables and remaining broth.
  • Bake casserole for 20 minutes, then serve over wild rice, topping with almonds, pepitas, and cranberries.

Notes

For added flavor, toast the almonds and pepitas before sprinkling on top.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: casserole, chicken, Vegetables