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Harvest Chicken Casserole

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 550
A hearty and flavorful casserole combining roasted vegetables, tender chicken, and a sweet honey mustard glaze, perfect for a comforting meal.

Ingredients

Oil

  • 2 Tablespoons Extra Virgin Olive Oil

Vegetables

  • 2 Cups Sweet Potatoes (peeled and diced)
  • 2 Cups Brussels Sprouts (outer, halved)
  • 1/2 Red Onion (diced)

Seasonings

  • 1 teaspoon Dried Thyme
  • 1.5 teaspoons Cumin
  • 1 teaspoon Smoked Paprika

Chicken

  • 3 small, boneless, skinless Chicken Breasts
  • 3/4 Cup Honey Mustard Dressing

Grains

  • 1 ½ Cups Wild Rice (cooked)

Toppings

  • Sliced Almonds Sliced Almonds
  • Pepitas Pepitas
  • Dried Cranberries Dried Cranberries

Instructions 

  • Preheat oven to 350℉ (175℃).
  • Sauté sweet potatoes, Brussels sprouts, and onion in oil for 5 minutes, then add garlic and cook 30 seconds.
  • Add broth, seasonings, cover, and cook 5 minutes. Transfer to a casserole dish.
  • Cook chicken in oil, season, then brown 5-6 minutes per side. Rest and chop.
  • Toss chicken with honey mustard, combine with vegetables, and bake 20 minutes. Serve over rice with toppings.

Notes

Ensure chicken is cooked through and vegetables are tender before serving.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chicken