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Casseroles >  Native American >  Harvest Chicken Casserole >

 

Harvest Chicken Casserole

• 2 TBS olive oil, divided

• 2 LBS boneless skinless chicken breasts or thighs

• Kosher salt and black pepper to taste

• 1/2 onion, chopped

• 2 sweet potatoes, peeled & and cubed small

• 1 LB Brussels sprouts, trimmed & quartered

• 2 cloves garlic, minced

• 2 tsp. thyme

• 1 tsp. paprika

• 1/2 tsp. ground cumin

• 1/2 C chicken broth, divided

• 6 C wild rice, cooked

• 1/2 C dried cranberries

• 1/2 C sliced almonds

• Nonstick cooking spray

Preheat oven to 350-degrees F. Coat a 9x13 baking dish with nonstick cooking spray. In a large skillet over medium-high heat, heat one tablespoon olive oil. Season chicken with kosher salt and black pepper. Place chicken in skillet; cook until meat is no longer pink and skin golden, about seven or eight minutes per side. Allow chicken to rest for ten minutes, and then cut into 1" pieces. Heat another tablespoon olive oil over medium heat. Add chopped onions, cubed sweet potatoes, Brussels sprouts, garlic, thyme, paprika and cumin. Season with kosher salt and black pepper and cook until softened, about five minutes. Add 1/4 cup broth; bring to a simmer and cook, covered, for about five minutes. Place cooked rice in a large baking dish and season with kosher salt and black pepper. Add chicken, cranberries, cooked vegetables and remaining 1/4 cup broth. Top with almonds and bake and additional fifteen to twenty minutes, or until heated through and almonds are toasted. Serve.

 

Related Link:

• Food Fare Culinary Collection: Native American Cuisine

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