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It was one of those chilly Saturdays in late October. The kind where the trees are showing off, the dogs are curled up in every warm patch of sun, and all you want is something that makes the house smell like you’ve been cooking all day (even if you’ve barely been out of your slippers). I had a few sweet potatoes on the counter and some lonely Brussels sprouts in the fridge — and before I knew it, this casserole was born.
And honey, let me just say — this one’s a keeper.
It’s got everything: savory chicken, caramelized veggies, melty cheddar, and a little sweet surprise from the cranberries. It’s one of those dishes that tastes like fall gave you a warm hug and said, “you’re doing great, sweetie.”
Why This Recipe Just Works (Even When Life Doesn’t)
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Only one pan to wash — and if that’s not love, I don’t know what is.
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Cozy, wholesome, and a lil’ sweet — that cranberry moment? Chef’s kiss.
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Feeds a crowd — or just you, all week long. No judgment.
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Kinda healthy but still cheesy — which is honestly my whole vibe.
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Smells like heaven while it bakes — open a window and let the neighbors be jealous.
What You’ll Need (Nothing Fancy, I Promise)
Main Players:
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2 tbsp olive oil, divided (one for roasting, one for the chicken magic)
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2 lbs boneless skinless chicken breasts, chopped bite-size
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1 small purple onion, diced (any onion’ll do, but purple’s got flair)
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2 medium sweet potatoes, peeled + cubed
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1 lb Brussels sprouts, trimmed + quartered
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3 garlic cloves, minced (don’t use that jarred stuff. Just don’t.)
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1 tsp smoked paprika – gives it that warm, cozy flavor
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½ tsp cumin – adds a little earthy depth
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½ cup chicken broth – keeps it juicy
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½ cup dried cranberries – for that little pop of sweet tartness
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½ cup shredded sharp cheddar – the sharper, the better
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Salt & pepper, always
Optional but Delightful:
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Sliced green onions
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Pumpkin seeds (toasted is best)
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Chopped fresh parsley
Let’s Make a Little Magic in the Kitchen
1. Get that oven crankin’
Preheat to 375°F and take a deep breath. You’ve already done the hardest part — deciding what’s for dinner.
2. Toss your veg
In a 9×13″ baking dish, toss together the sweet potatoes, Brussels sprouts, onion, and garlic. Sprinkle with paprika and cumin, then drizzle with half the oil. Season it with salt and pepper like you mean it. Toss it all together — hands are fine; they wash.
Now, pour the chicken broth right over it. Cover the dish with foil and bake it for about 22–25 minutes. You want those sweet potatoes just fork-tender. Not mush. Not rocks. Somewhere in between.
3. Sear the chicken
While that’s going, heat the other tablespoon of oil in a skillet. Toss in your chopped chicken and season it well. Cook just until it gets a little golden, about 3–4 minutes. Don’t worry if it’s not fully cooked — it’ll finish in the oven. You just want some nice browned edges.
4. Bring it all together
When the veggies are ready, pull ’em out of the oven. Uncover, toss in the chicken, sprinkle in those cranberries, and stir it up like you love it. Top with cheese — not a mountain, just enough to make it cozy.
Slide the dish back into the oven, uncovered this time, for another 10–12 minutes. You’re looking for melty cheese and fully cooked chicken. Oh, and your house will smell ridiculous right about now.
5. Fancy it up (or don’t)
Right before serving, sprinkle on green onions, some crunchy pumpkin seeds, and fresh parsley if you’ve got it. If not? Skip it. It’ll still taste amazing.
Change It Up, Honey
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Use thighs instead of breasts — if you like dark meat or that’s what’s on sale.
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Add apples — thin-sliced Honeycrisp are so good with the cranberries.
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Try goat cheese instead of cheddar — if you’re feelin’ a lil’ bougie.
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Make it vegetarian — roasted chickpeas instead of chicken. Works like a charm.
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Serve over rice or quinoa — for more hearty vibes.
Store It, Reheat It, Love It Again
This casserole is just as good the next day. Maybe better.
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Reheat: Oven’s best — 350°F for about 10 minutes. Or microwave gently. Add a splash of broth if it’s looking dry.
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Freezer: Freeze it (without toppings) in a sealed container up to 2 months. Thaw in the fridge before reheating.
Alright, That’s Dinner Sorted ❤️
If you’re anything like me, you’re always on the hunt for recipes that feel like home without taking all day. This one’s a gem. It’s humble, full of flavor, and just works. Perfect for feeding your family, your friends, or your future self.
Give it a go and let me know how it turns out. And if your picky eater suddenly starts liking Brussels sprouts? Well… I’ll be expecting a thank-you note.
Drop a comment below, tell me your twist, or just say hi. You know I love hearing from y’all
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 cubed
- 1 pound Brussels sprouts, trimmed and quartered
- 3 cloves garlic, 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
- to taste salt and pepper
- optional sliced green onion, pumpkin seeds, chopped parsley (for topping)
Instructions
- Preheat oven to 375°F.
- In a 9x13-inch baking dish, toss sweet potatoes, purple onion, Brussels sprouts, garlic, smoked paprika, and cumin with 1 tablespoon olive oil. Season with salt and pepper to taste, coating everything evenly.
- Pour chicken broth over the vegetable mixture. Cover the dish tightly with aluminum foil and bake for 22–25 minutes or until vegetables are fork-tender.
- While vegetables cook, heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sear until golden and almost cooked through, about 3–4 minutes.
- Remove the dish from the oven. Stir in the seared chicken and cranberries, sprinkle with shredded cheddar cheese, and return to the oven uncovered.
- Bake for an additional 10–12 minutes, or until the chicken is fully cooked and cheese has melted.
- Top with sliced green onion, pumpkin seeds, and chopped parsley if desired. Serve hot and enjoy!
Notes