Easy Harvest Chicken Casserole

This Easy Harvest Chicken Casserole is a hearty, comforting, and flavorful dish that brings together seasonal vegetables, tender chicken, and warm spices in one convenient baking dish. It’s perfect for weeknight dinners or casual gatherings during the fall and winter months.

Why You’ll Love This Recipe

This casserole combines the best flavors of the harvest season, including sweet potatoes, Brussels sprouts, and dried cranberries, for a balanced and satisfying meal. It’s easy to prepare, makes great leftovers, and offers a cozy, all-in-one dinner option that the entire family can enjoy. With minimal prep and wholesome ingredients, it’s a practical recipe for busy days.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • Avocado or olive oil
  • Boneless, skinless chicken breasts
  • Salt and pepper
  • White or red onion
  • Sweet potatoes
  • Brussels sprouts
  • Garlic cloves
  • Smoked paprika
  • Ground cumin
  • Low-sodium chicken broth
  • Dried cranberries
  • Shredded sharp cheddar cheese

Optional toppings: sliced green onions, pumpkin seeds, chopped parsley

directions

  1. Preheat oven to 375°F (190°C).
  2. In a 9×13-inch baking dish, combine diced sweet potatoes, Brussels sprouts, onion, garlic, smoked paprika, and cumin. Drizzle with half of the oil, season with salt and pepper, and toss to coat.
  3. Pour the chicken broth over the vegetables and cover the dish with aluminum foil.
  4. In a large skillet, heat the remaining oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until lightly browned, about 5–6 minutes (they don’t need to be fully cooked through).
  5. Remove the foil from the baking dish and add the partially cooked chicken and dried cranberries. Stir everything together.
  6. Bake uncovered for an additional 25–30 minutes, or until the chicken is cooked through and the vegetables are tender.
  7. Sprinkle shredded cheddar cheese over the top and return to the oven for 5 minutes, until melted.
  8. Garnish with your favorite toppings before serving.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

  • Swap the Protein: Use turkey, sausage, or a plant-based alternative for different dietary preferences.
  • Vegetarian Option: Omit the chicken and add chickpeas or white beans for a hearty meatless version.
  • Cheese Options: Try gouda, mozzarella, or goat cheese instead of sharp cheddar.
  • Add Grains: Stir in cooked quinoa or brown rice before the final bake for a more filling dish.
  • Spice It Up: Add a pinch of cayenne or red pepper flakes for extra heat.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions for 2–3 minutes or reheat in the oven at 350°F (175°C) for 10–15 minutes until heated through.
The casserole can also be frozen (without the cheese) for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (74°C) and appear white throughout with no pink.

Can I make this casserole ahead of time?

Yes, you can assemble the casserole (without baking) up to 24 hours in advance. Keep it covered in the fridge and bake when ready.

What can I substitute for Brussels sprouts?

You can use broccoli, green beans, or chopped kale as alternatives.

Can I use rotisserie chicken?

Yes, shredded rotisserie chicken works well. Add it during the second bake step with the cranberries.

Is this casserole gluten-free?

Yes, as long as you use gluten-free chicken broth and seasonings, the recipe is gluten-free.

Can I use frozen vegetables?

Yes, but thaw and pat them dry before using to avoid excess moisture.

How can I make this dish dairy-free?

Skip the cheese or use a dairy-free cheese alternative.

What are the best toppings?

Green onions, chopped parsley, or pumpkin seeds add flavor and texture.

Can I double the recipe?

Absolutely. Use a larger baking dish or divide between two pans.

What’s the best side dish for this casserole?

It pairs well with a simple green salad or crusty bread.

Conclusion

Easy Harvest Chicken Casserole is a warm, wholesome, and satisfying meal that’s ideal for cooler weather and busy schedules. Its combination of seasonal vegetables, savory chicken, and sweet cranberries makes it a standout dish your family will ask for again and again. Whether you’re looking for a new weeknight staple or a make-ahead meal, this casserole delivers on both flavor and convenience.

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Easy Harvest Chicken Casserole

Easy Harvest Chicken Casserole

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  • Author: Sarra
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: American

Description

A cozy, autumn-inspired casserole that brings together tender chicken, sweet potatoes, Brussels sprouts, cranberries, and wild rice, all baked in a savory herb-seasoned broth. This wholesome dish is a complete meal in one pan—perfect for fall dinners or holiday potlucks.


Ingredients

Units Scale
  • 2 cups cooked chicken shredded or diced
  • 1 cup cooked wild rice or brown rice
  • 1 small sweet potato peeled and diced
  • 1 cup Brussels sprouts halved
  • 1 small apple diced (such as Honeycrisp or Fuji)
  • 1/2 cup dried cranberries
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • Salt and pepper to taste
  • 1/2 cup chicken broth
  • 1/2 cup shredded mozzarella or Swiss cheese
  • 1 tbsp olive oil

Instructions

  • Preheat oven to 375°F (190°C)
  • In a large skillet over medium heat, add olive oil and sauté sweet potatoes and Brussels sprouts for 6 to 8 minutes until slightly tender
  • In a large mixing bowl, combine cooked chicken, cooked rice, sautéed vegetables, diced apple, cranberries, nuts, herbs, salt, and pepper
  • Add chicken broth and stir to combine
  • Transfer mixture to a greased 9×13-inch baking dish
  • Top with shredded cheese
  • Bake for 20 to 25 minutes or until hot and cheese is melted
  • Let rest a few minutes before serving

Notes

  • Use rotisserie chicken to save time
  • Substitute butternut squash for sweet potatoes or kale for Brussels sprouts
  • Make it dairy-free by skipping the cheese or using a vegan version
  • Great for prepping ahead—just assemble and refrigerate until ready to bake

Nutrition

  • Calories: 370
  • Sugar: 9g
  • Sodium: 500mg
  • Fat: 16g
  • Saturated Fat: 5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 60mg

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