When the leaves start to change color and the temperatures begin to drop, you know that fall is in the air. That means that it’s time for soups, stews, and casseroles. Something about the beginning of the chill in the air gets us in the mood for hearty, vegetable filled dishes that are comforting and delicious. This casserole checks all those boxes, while still being simple and straightforward to make.
What You Need
2 tablespoons olive oil, divided
2 pounds boneless chicken breasts
1/2 onion, chopped
2 sweet potatoes, peeled and cubed
1 pound Brussels sprouts, trimmed and cut into quarters
2 gloves garlic, minced
2 teaspoons fresh thyme
1 teaspoon paprika
1/2 teaspoon cumin
1/2 cup chicken broth, divided
6 cups cooked wild rice
1/2 cup dried cranberries
1/2 cup slivered almonds
salt and pepper, to taste
What To Do
Preheat your oven to 350 degrees. Prepare a 9 inch by 13 inch baking dish by greasing it with oil. Season the chicken with salt and pepper.
Heat 1 tablespoon of olive oil in a deep skillet over medium-high heat. Place the chicken into the skillet and cook until cooked through and golden, which will take about 8 minutes per side. Set aside and allow the chicken to rest for 10 minutes, and then cut into 1 inch cubes.
Heat the remaining tablespoon of oil over medium heat. Add in the sweet potatoes, onion, Brussels sprouts, garlic, thyme, cumin, and paprika. Add salt and pepper to taste and cook for about 5 minutes, until everything has softened. Add 1/4 cup of the broth and bring to a simmer. Cover the pan and cook for about 5 minutes.
Place the rice in the baking dish and season with salt and pepper. Toss in the chicken, vegetables, cranberries, and 1/4 cup of the remaining broth. Sprinkle the almonds on top and bake in the oven for about 15-18 minutes until everything is hot and the almonds have toasted.
If you’d like, you can add other toppings, like cheddar cheese, green onions, other types of nuts and dried fruits, and more.