Description
A comforting one-dish harvest chicken casserole featuring tender chicken cubes, sweet potatoes, Brussels sprouts, and dried cranberries, baked to perfection and optionally topped with melted cheese for a wholesome and flavorful autumn dinner.
Ingredients
Main Ingredients
- 2 cups chicken, cubed
- 1 large sweet potato, cubed
- 1 cup Brussels sprouts, halved
- ¼ cup dried cranberries
- ½ cup chicken broth
- 1 tsp rosemary
- ½ cup shredded cheese (optional)
Instructions
- Prepare Ingredients: Cube the chicken and sweet potato, and halve the Brussels sprouts to ensure even cooking and good texture throughout the casserole.
- Combine in Baking Dish: In a suitable baking dish, mix together the cubed chicken, sweet potatoes, halved Brussels sprouts, dried cranberries, chicken broth, and rosemary to distribute flavors evenly.
- Bake Casserole: Place the baking dish in a preheated oven set to 375°F (190°C) and bake for 30–35 minutes, allowing the chicken and vegetables to cook through and flavors to meld.
- Add Cheese Topping: If desired, sprinkle shredded cheese over the casserole and return to the oven for an additional 5 minutes until the cheese is melted and bubbly.
- Serve Warm: Remove from the oven and let the casserole rest for a few minutes before serving to allow flavors to settle and temperature to cool slightly for optimal enjoyment.
Notes
- Add pecans for a crunchy texture and extra nutty flavor.
- Use low-sodium chicken broth to reduce sodium content if preferred.
- Substitute kale or green beans if Brussels sprouts are unavailable.
- Ensure chicken is fully cooked to an internal temperature of 165°F (74°C) before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
