We love hearty casseroles around here, and this Harvest Chicken Casserole is no different! With sweet potatoes, cranberries, pumpkin seeds, and veggies, this dish has all the flavors of fall. The best part? All you have to do is chop up the ingredients, dump them into a casserole dish, and bake! It doesn’t get much easier than that.
Oh, and did I mention this is a healthy meal? That’s right. Not only is this Harvest Chicken Casserole easy to make and delicious, but you’ll be getting lots of protein and antioxidants! See how it’s done in the video below!
To get started on this scrumptious fall dinner, preheat the oven to 375F. Then, toss sweet potatoes, onion, Brussels sprouts, garlic, paprika, and cumin into a 9×13 baking dish. Drizzle with half of the oil and season with salt and pepper to taste. Make sure to coat all sides.
Pour chicken broth over everything and cover the dish with aluminum foil. Bake for 22-25 minutes, until veggies are fork-tender.
While that’s cooking, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the chicken and season with salt and pepper to taste. Sear until golden brown on the sides, and almost cooked through, 3-4 minutes in total.
When veggies are done, stir in chicken pieces and cranberries. Sprinkle with cheese and return the dish, uncovered, to the oven. Bake 10-12 more minutes until chicken is cooked through and cheese is melted. Top with sliced green onions, pumpkin seeds, and chopped parsley. Serve up hot!
Harvest Chicken Casserole
Ingredients
- 2 tablespoons olive oil, divided
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small purple onion, diced
- 2 medium sweet potatoes, peeled and cut into bite-sized cubes
- 1 pound Brussels sprouts, trimmed and quartered
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 cup chicken broth
- 1/2 cup dried cranberries
- 1/2 cup sharp cheddar cheese, shredded
- Salt & pepper to taste
- Optional Toppings: Sliced green onion, pumpkin seeds, chopped parsley
Preparation
- Preheat oven to 375F.
- In a 9x13 baking dish, toss sweet potatoes together with onion, Brussels sprouts, garlic, paprika, and cumin. Drizzle with half of the oil and season with salt and pepper to taste. Make sure to coat all sides.
- Pour chicken broth over everything and cover the dish with aluminum foil. Bake for 22-25 minutes, until veggies are fork tender.
- While that’s cooking, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add chicken and season with salt and pepper to taste. Sear until golden brown on the sides, and almost cooked through, 3-4 minutes in total.
- When veggies are done, stir in chicken pieces and cranberries. Sprinkle with cheese and return the dish, uncovered, to the oven. Bake 10-12 more minutes until chicken is cooked through and cheese is melted.
- Top with sliced green onions, pumpkin seeds, and chopped parsley. Serve up hot!
Recipe adapted from Healthy Fitness Meals