Harvest Chicken Casserole

By Lena AbrahamUpdated: Sep 20, 2023

3.9

62 Ratings

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preview for This Harvest Chicken Casserole Checks ALL The Boxes

If you’re craving a one-dish meal, then this harvest chicken casserole is the fall dinner for you. No sides are needed with this hearty dinner—we’ve packed this casserole full with all the protein, grains, and seasonal produce your heart could desire. With chicken breasts, sweet potatoes, Brussels sprouts, wild rice, dried cranberries, and sliced almonds for crunch, this casserole is jam-packed with fall flavors in every bite.

Along with being easy to whip up, this casserole is also perfectly versatile. Not feeling chicken breasts? Swap them out for chicken thighs, a different protein, or another veggie if you want to make this a vegetarian meal (swap out the chicken broth for vegetable!). Leave out the sliced almonds if you prefer, replace the Brussels sprouts with another fall vegetable, or add in your favorite seasonings to amp up the flavor.

Tip: Make sure you are measuring and adding cooked rice to the casserole. Uncooked rice won’t cook in the oven in this casserole.

Made this? Let us know how it went in the comment section below!

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Yields:: 8 serving(s)
Prep Time:: 20 mins
Total Time:: 1 hr
Cal/Serv:: 417

Ingredients

2 tbsp.
extra-virgin olive oil, divided, plus more for baking dish
2 lb.
boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1/2
onion, chopped
2
medium sweet potatoes, peeled and cut into small cubes
1 lb.
Brussels sprouts, trimmed and quartered
2
cloves garlic, minced
2 tsp.
fresh thyme leaves
1 tsp.
paprika
1/2 tsp.
ground cumin
1/2 c.
low-sodium chicken broth, divided
6 c.
cooked wild rice
1/2 c.
dried cranberries
1/2 c.
sliced almonds

Directions

1. Step 1Preheat oven to 350° and grease a 9"-x-13" baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1" pieces.
2. Step 2Heat another tablespoon oil over medium heat. Add onion, sweet potatoes, Brussels sprouts, garlic, thyme, paprika, and cumin. Season with salt and pepper and cook until softened, 5 minutes. Add 1/4 cup broth, bring to a simmer, and cook, covered, 5 minutes.
3. Step 3Place cooked rice in a large baking dish and season with salt and pepper. Stir in chicken, cranberries, cooked vegetables, and remaining 1/4 cup broth. Top with almonds and bake until dish is hot and almonds are toasted, 15 to 18 minutes.