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Harvest Chicken Casserole

Harvest Chicken Casserole is a delicious and colourful one dish meal.  This gluten free dinner recipe is loaded with flavour and seasonal favourites.

Apples, sweet potatoes, brussel sprouts and cranberries add pops of colour to this hearty casserole.

The addition of chicken and wild rice, round out the dish.

This casserole recipe yields 6 – 8 servings.

Enjoy the texture and flavour explosion in every bite.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this Harvest Chicken Casserole I washed, peeled and cubed 2 sweet potatoes.

Then I sprayed a 9″ x 13″ baking pan with cooking spray.  You could also use a small roasting pan.

I spread the cubed sweet potatoes out in the baking dish.

Next, I washed, trimmed and quartered 1 pound of brussel sprouts.

I spread them out on top of the sweet potatoes.

Then I cubed a Yukon Gold Potato (you can use any kind) and cut up a yellow onion.

I spread the onion and potato over top of the brussel sprouts.

Next I sprinkled in some thyme, paprika, salt, pepper and olive oil.

I stirred well to coat everything with the oil.

Once combined, I poured some chicken broth over all the vegetables.

Then I covered the casserole.

I put the casserole into a preheated 375F for 25 minutes.

While the vegetables were cooking I cut up 2 pounds of cooked chicken breasts.

I also washed and cubed one apple.

After 25 minutes I removed the vegetables from the oven.

Then I added the cooked chicken and apples.

I also added some dried cranberries.

After stirring in the chicken, apples and cranberries I added some cooked wild rice.  You could use any kind of rice.

I carefully folded in the rice.

Then I returned the casserole to the oven for 20 minutes.

This hearty casserole recipe is sure to please the eyes as well as the palate.

Harvest Chicken Casserole is a great dinner dish any time of the year.  I drizzle my serving with a bit of pure maple syrup for some added flavour.

Enjoy every bite of this easy and delicious dinner option!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Casseroles For You To Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Harvest Chicken Casserole:

  • 2 lbs cooked chicken breasts
  • 2 sweet potatoes
  • 1 potato
  • 1 lb brussel sprouts
  • 1 yellow onion
  • 1/2 cup chicken broth
  • 1 tbsp olive oil
  • 1 tsp thyme
  • 1 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1 apple
  • 3 cups cooked wild rice (or any rice)
  • 1/2 cup dried cranberries

How to Make Harvest Chicken Casserole:

  1. Preheat oven to 375F and grease a 9″ x 13″ baking pan.  You could also use a small roasting pan.
  2. Peel, cut and cube the sweet potatoes.
  3. Trim and quarter the brussel sprouts.
  4. Cube the potato.
  5. Dice the yellow onion.
  6. Add all the cut up vegetables to the baking pan and drizzle with the olive oil.
  7. Measure in the thyme, paprika, salt and pepper.  Stir to combine.
  8. Pour the chicken broth over the ingredients in the baking pan.
  9. Cover the baking pan with tin foil and bake for 25 minutes in the preheated 375F oven.
  10. While vegetables are cooking cut up the cooked chicken and the apple.
  11. Remove vegetables from oven.
  12. Stir in the chicken, apple and cranberries.
  13. Fold in the rice.
  14. Return to the oven uncovered for 20 minutes.
  15. Remove from oven.
  16. Serve and enjoy!
Yield: 6 - 8

Harvest Chicken Casserole

Harvest Chicken Casserole is a delicious and colourful one dish meal.  This gluten free dinner recipe is loaded with flavour and seasonal favourites.

Harvest Chicken Casserole is a delicious and colourful one dish meal.  This gluten free dinner recipe is loaded with flavour and seasonal favourites.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 2 lbs cooked chicken breasts
  • 2 sweet potatoes
  • 1 potato
  • 1 lb brussel sprouts
  • 1 yellow onion
  • 1/2 cup chicken broth
  • 1 tbsp olive oil
  • 1 tsp thyme
  • 1 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1 apple
  • 3 cups cooked wild rice (or any rice)
  • 1/2 cup dried cranberries

Instructions

    1. Preheat oven to 375F and grease a 9" x 13" baking pan.  You could also use a small roasting pan.
    2. Peel, cut and cube the sweet potatoes.
    3. Trim and quarter the brussel sprouts.
    4. Cube the potato.
    5. Dice the yellow onion.
    6. Add all the cut up vegetables to the baking pan and drizzle with the olive oil.
    7. Measure in the thyme, paprika, salt and pepper.  Stir to combine.
    8. Pour the chicken broth over the ingredients in the baking pan.
    9. Cover the baking pan with tin foil and bake for 25 minutes in the preheated 375F oven.
    10. While vegetables are cooking cut up the cooked chicken and the apple.
    11. Remove vegetables from oven.
    12. Stir in the chicken, apple and cranberries.
    13. Fold in the rice.
    14. Return to the oven uncovered for 20 minutes.
    15. Remove from oven.
    16. Serve and enjoy!

Notes

*I drizzle my serving with a bit of pure maple syrup for added flavour.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 380Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 97mgSodium: 314mgCarbohydrates: 41gFiber: 5gSugar: 14gProtein: 41g

 

 

Harvest Chicken Casserole — Kiss Gluten Goodbye | My Meals are on Wheels

Thursday 13th of October 2022

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