Harvest Chicken Casserole
Chicken, sweet potatoes, Brussels sprouts, cranberries, and cheddar bake together in a savory-sweet casserole finished with melted cheese.
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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
This hearty casserole celebrates autumn flavors with a balance of savory and sweet. Great for meal prep or cozy gatherings.
Nutrition
Serving: 1servingsCalories: 316kcalCarbohydrates: 19.5gProtein: 40.5gFat: 9.5gSaturated Fat: 2.9gCholesterol: 80mgSodium: 138mgFiber: 3.4gSugar: 8.3g