Easy Harvest Chicken Casserole

A nourishing and comforting casserole packed with roasted vegetables and seasoned chicken, perfect for busy family nights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Main ingredients

2 Tbsp Avocado Oil or use olive oil for a different taste profile.
2 lb Boneless Skinless Chicken Breasts can be swapped for turkey or a plant-based protein.
Kosher salt and pepper to taste adjust according to your dietary needs.
1 Small Onion, diced can replace with shallots or leeks.
2 Medium Sweet Potatoes, peeled and cut into bite-sized cubes substitute with butternut squash if desired.
1 lb Brussels Sprouts, trimmed and quartered replace with green beans if preferred.
2 Cloves Garlic, minced can be omitted for a milder taste.
1 Tsp Smoked Paprika regular paprika can be used if needed.
½ Tsp Ground Cumin can integrate spices like curry powder if desired.
½ Cup Low-sodium chicken broth vegetable broth works for a vegetarian version.
⅓ Cup Dried Cranberries substitute with raisins or omit for lower sugar.
½ Cup Shredded Sharp Cheddar a dairy-free cheese can be used for allergies.

Optional Toppings

Sliced Green onions
Pumpkin Seeds
Chopped Parsley

Method

Preparation

Preheat your oven to 375°F (190°C).
In a 9”-x-13” baking dish, combine sweet potatoes, Brussels sprouts, garlic, onion, smoked paprika, and cumin.
Drizzle with half of the avocado oil and season with salt and pepper, tossing until well coated.
Pour in the low-sodium chicken broth and cover with aluminum foil.

Baking

Bake the vegetable mixture until fork-tender, about 22-25 minutes.
In the meantime, heat the remaining tablespoon of avocado oil in a large skillet over medium-high heat.
Season the chicken pieces with salt and pepper and sear until golden brown on all sides, about 3-4 minutes.
Once the veggies are done, stir in the chicken and dried cranberries, then sprinkle the shredded cheese on top.
Return the dish, uncovered, to the oven and continue baking for 10-12 minutes until the chicken is fully cooked and cheese has melted.

Serving

Serve hot and enjoy! This casserole can also be enjoyed as delightful leftovers.

Notes

Don’t overcrowd the baking dish; give space between veggies for even roasting. Serve family-style from the baking dish or with a salad and crusty bread.