Easy Harvest chicken casserole recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6
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Calories
361 kcal
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Course
Main Course
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Cuisine
American
Easy Harvest chicken casserole recipe
Description
This casserole begins by coating sweet potatoes, Brussels sprouts, minced garlic, diced onion, smoked paprika, and cumin with avocado oil and seasoning, then baking covered with chicken broth until the vegetables are tender. Meanwhile, chicken breast pieces are seared until nearly cooked, then stirred into the baked vegetables along with dried cranberries for bursts of sweetness. The dish is topped with sharp cheddar cheese and baked uncovered until the chicken completes cooking and the cheese melts into the casserole.
The combination provides contrasting textures: tender roasted vegetables, juicy chicken, and melted cheese, with the cranberries adding subtle fruity highlights. The smoked paprika and cumin introduce warm spices enriching the flavor profile.
This casserole suits a wholesome main course, combining protein, vegetables, and cheese in one pan, ideal for family meals. The recipe notes advise that covering the dish during the initial bake helps ensure vegetables cook fully, and that boneless chicken thighs and other vegetables can be used as preferred.
Ingredients
- 2 Tbsp avocado oil divided
- 2 lb chicken breast cut into bite-sized pieces, boneless skinless
- kosher salt to taste
- black pepper to taste
- 1 onion diced, white or purple, small
- 2 Medium sweet potato peeled and cut into bite-sized cubes
- 1 lb Brussels sprouts trimmed and quartered
- 2 garlic minced, cloves
- 1 Tsp smoked paprika
- ½ Tsp cumin ground
- ½ Cup chicken broth low-sodium
- ⅓ Cup dried cranberries
- ½ Cup cheddar cheese sharp, shredded
Optional Topping
- green onion sliced
- pumpkin seeds
- parsley chopped
Instructions
- Preheat your oven to 375F.
- Combine sweet potatoes together with Brussels sprouts, garlic, onion, paprika, and cumin into a 9"-x-13" baking dish. Drizzle with half of the avocado oil and season with salt and pepper to taste. Toss well to get it coated on all sides; pour over the broth and cover the dish with aluminum foil.
- Place in the preheated oven and bake until veggies are fork-tender, about 22-25 minutes.
- Meanwhile, heat the remaining tbsp of oil in a large skillet or pan, over medium-high heat. Add chicken and season with salt and pepper to taste. Sear until golden brown on the sides, and almost cooked through, 3-4 minutes in total.
- Once the veggies are done, stir in the chicken pieces and cranberries; Sprinkle with cheese and return the dish, uncovered, to the oven.
- Continue to bake for 10-12 more minutes, or until chicken is cooked through and cheese is melted. Enjoy while hot!
Notes
- Covering the casserole during baking ensures the vegetables cook through to tenderness.
- Boneless chicken thighs can be used as a substitute for chicken breast if preferred.
- Feel free to swap in your favorite vegetables to customize the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 39g | 78% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 99mg | 33% |
| Sodium | 301mg | 13% |
| Potassium | 1165mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 11487IU | 230% |
| Vitamin C | 70mg | 78% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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