Easy Harvest Chicken Casserole Food

EASY HARVEST CHICKEN CASSEROLE RECIPE

Easy Harvest chicken casserole recipe image

A healthy one-pan easy dinner recipe made with chunks of chicken breast, Brussel sprouts, sweet potatoes, and all the feel-good fall flavors.

Provided by Rena

Time 55m

Number Of Ingredients 15

Ingredients

2 Tbsp Avocado Oil (divided)
2 lb Boneless Skinless Chicken Breasts (cut into bite-sized pieces)
Kosher salt and pepper, to taste
1 Small Onion (diced, white or purple)
2 Medium Sweet Potatoes (peeled and cut into bite-sized cubes)
1 lb Brussels Sprouts (trimmed and quartered)
2 Garlic Cloves (minced)
1 Tsp Smoked Paprika
½ Tsp Ground Cumin
½ Cup Low-sodium chicken broth
⅓ Cup Dried Cranberries
½ Cup Shredded Sharp Cheddar
Sliced Green onions
Pumpkin Seeds
Chopped Parsley

Steps:

Preheat your oven to 375F.
Combine sweet potatoes together with Brussels sprouts, garlic, onion, paprika, and cumin into a 9"-x-13" baking dish. Drizzle with half of the avocado oil and season with salt and pepper to taste. Toss well to get it coated on all sides; pour over the broth and cover the dish with aluminum foil.
Place in the preheated oven and bake until veggies are fork-tender, about 22-25 minutes.
Meanwhile, heat the remaining tbsp of oil in a large skillet or pan, over medium-high heat. Add chicken and season with salt and pepper to taste. Sear until golden brown on the sides, and almost cooked through, 3-4 minutes in total.
Once the veggies are done, stir in the chicken pieces and cranberries; Sprinkle with cheese and return the dish, uncovered, to the oven.
Continue to bake for 10-12 more minutes, or until chicken is cooked through and cheese is melted. Enjoy while hot!

Nutrition Facts : Calories 361 kcal, Carbohydrate 30 g, Protein 39 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 99 mg, Sodium 301 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

HARVEST CHICKEN

Harvest Chicken image

This chicken has become a Sunday-dinner standby around our house. Friends and family always comment on the fresh combination of asparagus, carrots, potatoes and chicken.

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/3 cup all-purpose flour
1/4 teaspoon paprika
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
2 cups chicken broth, divided
1 teaspoon dill weed
3/4 teaspoon salt, optional
1/4 teaspoon dried basil
1/4 teaspoon pepper
4 medium potatoes, cut into bite-size pieces
3 medium carrots, cut into 2-inch pieces
1/2 pound fresh asparagus, cut into 2-inch pieces
2 tablespoons minced fresh parsley

Steps:

In a large resealable plastic bag, combine flour and paprika; set aside 2 tablespoons. Add chicken; seal bag and turn to coat., In a large skillet, brown chicken in oil over medium heat. Drain and set chicken aside. In the same skillet combine 3/4 cup broth, dill, salt if desired, basil and pepper ; bring to a boil. Add potatoes and carrots. Reduce heat; cover and simmer for 10 minutes. , Add chicken; cook for 10 minutes. Add asparagus; cook 15-20 minutes or until a thermometer reads 170° and vegetables are tender. , In a small bowl, combine reserved flour mixture and remaining broth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Sprinkle with parsley.

Nutrition Facts : Calories 362 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 479mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

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