Harvest Chicken Casserole

Ingredients

• 2 Tablespoons Extra Virgin Olive Oil
• 2 Cups Sweet Potatoes (peeled and diced)
• 2 Cups Brussels Sprouts (outer, halved)
• 1/2 Red Onion (diced)
• Kosher Salt and Pepper
• 2 Cloves Garlic (minced)
• 1 Cup Chicken Broth
• 1 teaspoon Dried Thyme
• 1 1/2 teaspoon Cumin
• 1 teaspoon Smoked Paprika
• 3 Chicken Breasts (small, boneless, skinless)
• 3/4 Cup Honey Mustard Dressing
• 1 1/2 Cups Wild Rice (cooked)
• Sliced Almonds
• Pepitas
• Dried Cranberries

Instructions

1. 1

   Preheat oven to 350℉.

2. 2

   Heat a large skillet or dutch oven over medium high heat. Add the oil.

3. 3

   Place sweet potatoes, Brussels sprouts, and red onion in the pot, season with salt and pepper and sauté for about 5 minutes then turn to medium. Continue cooking, stirring occasionally until browning is beginning to form. Add the garlic for the last 30 seconds or so.

4. 4

   Add half of the chicken broth, salt and pepper, thyme, cumin and smoked paprika. Stir and cover with the pot lid for 5 minutes. Remove to a casserole dish.

5. 5

   Turn the heat back to medium high. Add a little more oil and season both sides of the chicken with salt and pepper. Add the chicken and then turn down to medium for 5-6 minutes per side. Remove to a plate.

6. 6

   Let rest 5 minutes then chop and toss with the honey mustard. Add all ingredients, including the remaining broth to a casserole dish except the pepitas, cranberries and almonds. Toss together.

7. 7

   Bake for 20 minutes. Remove from the oven and serve over the wild rice! Sprinkle each serving with the desired toppings.