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
