4.9 from 76 votes
Easy Harvest chicken casserole recipe
The Easy Harvest Chicken Casserole brings together bite-sized chicken breast pieces with sweet potatoes, Brussels sprouts, and dried cranberries in a baked dish. Seasoned with smoked paprika and cumin, the vegetables are roasted covered in chicken broth before combining with seared chicken and sharp cheddar cheese, creating a comforting, savory meal with a hint of sweetness and spice.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
6
Calories:
361 kcal
Course:
Main Course
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 361
% 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.