Harvest Chicken Casserole
This delicious Harvest Chicken Casserole recipe features all the flavors of the season including sweet potatoes, Brussels sprouts, and cranberries. Finished with chicken and bubbly cheddar, it’s the perfect dish for seasonal celebrations.
Servings: 2
Calories: 611kcal
Equipment
- Casserole dish
- Medium skillet
Ingredients
- 2 cups sweet potatoes peeled and diced
- 2 cups Brussels sprouts outer leaves removed and quartered
- ½ cup red onion diced
- 2 tbsp. extra-virgin olive oil divided
- 1 cup chicken stock or chicken broth
- kosher salt and pepper
- 2 chicken breasts boneless, skin removed, and cut into cubes
- ½ cup broccolini
- ½ cup sharp cheddar cheese shredded
- pepitas and cranberries toppings
Instructions
- Preheat oven to 350ºF (180ºC). Place sweet potatoes, Brussels sprouts, and red onion in a casserole dish. Top with half of the olive oil, chicken stock, salt and pepper. Cover with foil and bake covered for 35-40 minutes, or until the sweet potatoes are soft.
- While the veggies are baking, set a non-stick skillet to medium-high heat and add the rest of the olive oil.
- Season the chicken cubes with salt and pepper and add them to the hot skillet. Cook until browned on all sides.
- Add the broccolini and cook on medium heat for a couple more minutes.
- Remove the casserole dish from the oven and add the chicken and broccolini. Top with the cheddar cheese and bake for 15 more minutes, or until bubbly.
- Serve with pepitas seeds and dried cranberries.
Notes
Be sure to cut the chicken into uniform pieces.
Keep the casserole covered with tin foil during the first baking sequence so the veggies get tender.
Nutrition
Calories: 611kcal | Carbohydrates: 47g | Protein: 41g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 602mg | Potassium: 1415mg | Fiber: 9g | Sugar: 13g | Vitamin A: 20897IU | Vitamin C: 137mg | Calcium: 337mg | Iron: 3mg