Ultimate Fall Casserole

CasseroleChickenFall
Time :1 hour
Yield :8 servings
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The Scoop

Sweet potatoes, caramelized Brussels sprouts, wild rice, juicy chicken, tart cranberries, and toasted almonds really showed up for this casserole.
This hearty bake brings sweet, savory, earthy, and crunchy elements together in one colorful dish, with fresh thyme and warm spices tying it all together.
Hack it:
Swap the chicken for turkey, pork, sausage, or roasted chickpeas.
Add mushrooms, kale, spinach, or caramelized onions for even more seasonal vegetables.
Replace the wild rice with farro, quinoa, brown rice, or a wild rice blend.
Swap cranberries for dried cherries, apricots, or chopped dates.
Add goat cheese, feta, Parmesan, or sharp cheddar for a creamy or salty finish.
Bring more warmth with sage, rosemary, smoked paprika, or a pinch of red pepper flakes.
Leftovers:
Crisp portions in a skillet and top with a fried egg for breakfast.
Turn it into a grain bowl with greens, avocado, and a sharp vinaigrette.
Stuff into tortillas with cheese and hot honey for fall-inspired wraps.
Add broth and extra vegetables to turn it into a hearty wild rice soup.
Toss with a splash of cream and Parmesan for a quick baked pasta-style dinner.

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for the baking dish, divided
  • 2 pounds chicken breasts, boneless and skinless
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1/2 onion, chopped
  • 2 medium sweet potatoes, peeled and cut into small cubes
  • 1 pound Brussels sprouts, trimmed and quartered
  • 2 cloves garlic, minced
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 cup low-sodium chicken broth, divided
  • 6 cups wild rice, cooked
  • 1/2 cup dried cranberries
  • 1/2 cup almonds, sliced

Directions

  • Preheat the oven to 350 degrees F.
  • Grease a 9x13-inch baking dish with the olive oil.
  • In a large, deep skillet over medium-high heat, warm 1 tablespoon of the olive oil.
  • Season the chicken with the salt and the pepper.
  • Add the seasoned chicken to the skillet and cook until golden and the internal temperature reads 165 degrees F, about 8 minutes per side.
  • Let the chicken rest until cooled enough to touch, about 10 minutes.
  • Cut the rested chicken into 1-inch pieces.
  • Heat the remaining tablespoon of oil over medium heat in the same skillet.
  • Add the onion, the sweet potatoes, the Brussels sprouts, the garlic, the thyme, the paprika, the cumin, the salt, and the pepper to the skillet and cook until softened, about 5 minutes.
  • Add 1/4 cup of the broth to the veggie mixture and bring to a simmer.
  • Cook the veggie mixture, covered, about 5 minutes.
  • Place the cooked rice in the prepared baking dish and season with the salt and the pepper.
  • Stir the cooked chicken, the cranberries, the cooked veggies, and the remaining broth into the cooked rice.
  • Top the chicken mixture with the almond slices.
  • Bake until the dish is heated through and the almonds are toasted, about 15-20 minutes.
  • Serve.
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