GREATER WICHITA YMCA 

03/19 ROTM - HARVEST CHICKEN CASSEROLE

If a hearty, flavorful, nutty meal sounds good to you - our March Recipe of the Month is just for you.

HARVEST CHICKEN CASSEROLE

(Makes 6-8 Servings)

INGREDIENTS:

  • 2 lb. boneless, skinless chicken breasts
  • 1 lb. Brussels sprouts (trimmed and quartered)
  • 6 cups wild rice
  • 2 cups peeled and cubed sweet potatoes
  • 1/2 cup chicken broth (low sodium, ideally)
  • 1/2 cup chopped, white onion
  • 1/2 cup dried, unsweetened cranberries
  • 1/2 cup sliced almonds
  • 2T extra-virgin olive oil (plus some for greasing baking dish)
  • 1tsp. dried thyme
  • 1/2tsp. paprika
  • Kosher salt and ground black pepper (to taste)

DIRECTIONS:

  1. Preheat oven to 350 and use additional olive oil to lightly grease a 9"x13" baking dish
  2. Warm a large, deep, skillet over medium-high heat with 1T of oil - then add chicken, using salt and pepper (to taste) to season, if desired
  3. Cook chicken through (until golden brown, about eight minutes per side) and then turn off pan heat and let rest for ten minutes before cutting into 1" cubes
  4. Put remaining olive oil in skillet and turn burner to medium heat until hot
  5. Add vegetables and seasoning until softened (about five minutes) and then pour broth over mixture
  6. Stir and bring to simmer then cover for five minutes
  7. Add rice, chicken and cranberries to skillet and stir thoroughly
  8. Transfer entire mixture to casserole dish, top with almonds, and put in oven
  9. Bake for 20 minutes
Category: Recipes
Mar. 15, 2019