Harvest Chicken Casserole
Harvest Chicken Casserole is healthy, hearty, and packed full of veggies and protein making it the perfect one pan meal!
I love easy recipes, especially when you can make the entire meal in one skillet. Not only does it eliminate extra cleanup, but most of the time they are quick. Most casseroles are a dump and go kind of thing and use store bought condensed soups.
This one is a little different, but I promise you are in for a real treat!
I know the casserole has harvest in the title, so yes you guessed it. It’s great during the fall season. But it’s so easy to make and the nutrition profile is impressive, so I enjoy making it year round and hopefully you will too!
Why You Will Love This Healthy Chicken Casserole Recipe
Quick & Easy – as I mentioned everything is made in one pan and the casserole is ready in 30 minutes.
Healthy & Filling – the chicken adds a ton of protein, along with the veggies. It’s also filled with vitamins, minerals and antioxidants.
Stores Well – feel free to make a double batch because it freezes and reheats great for leftovers.
Harvest Chicken Casserole Ingredients
Oil – I recommend extra virgin olive oil
Chicken – cut boneless skinless chicken breast into bite size pieces
Veggies: onion, sweet potatoes, carrot, brussels sprouts
Spices: salt,l pepper, thyme sage, rosemary
Chicken broth – you can also substitute veggie broth if you don’t have chicken on hand. Also, try to grab the low sodium kind.
Dried cherries – swap for dried cranberries if you like
Nuts – I am using walnuts, but almonds would also work well
Optional ingredients: chopped sage, cooked wild rice (for a lower carb option you can serve with cauliflower rice)
How To Make
Start by preheating the oven to 400 degrees.
Add a little oil in a large cast iron skillet or one that is oven safe. Heat over medium heat.
Season the diced chicken breast with salt and pepper then place it in the skillet.
Cook for several minutes until there is not any pink visible on the outside, then remove the chicken from the pan and set aside.
Add the remaining oil, followed by the onion, sweet potatoes, carrots, brussels sprouts, and spices. Cook until veggies softened and stir occasionally.
Pour some chicken broth in to deglaze the skillet, scraping the bottom to remove any brown bits. Add the remaining broth and bring to a simmer.
Place the chicken back in the pan and stir well. Mix in the fruit. Sprinkle the top with walnuts and cover the skillet with foil.
Bake in the oven for 15 minutes and remove the foil after the first 10 minutes of cooking.
You can also broil on high for 1-2 minutes near the end if you want the casserole a little more golden brown.
Before serving, mix the casserole together.
Can I Use Rotisserie Chicken Instead?
Yes! Just skip the instructions for cooking the chicken and add it back in at the end.
Storing and Freezing
Once the casserole has cooled, store in the fridge in an airtight container for up to 4 days. You can also freeze it for up to 2 months.
To reheat, bake for 10 to 15 minutes at 350 degrees until it’s warm all of the way through.
I recommend thawing it overnight if you choose to freeze.
More Easy Healthy Recipes:
Harvest Chicken Casserole
Ingredients
- 1 tablespoon extra-virgin olive oil divided
- 1 ½ pounds boneless skinless chicken breast, cut into 1-inch pieces
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- 1 onion diced
- 2 ~1/2 pound sweet potatoes, diced small
- 1 carrot diced small
- 1 pound brussels sprouts trimmed and quartered
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon dried rosemary
- 1 cup low sodium chicken broth
- ½ cup dried cherries
- ½ cup chopped walnuts
- Optional: 1 cup cooked wild rice
- Optional: chopped sage
Instructions
- Preheat oven to 400 degrees F.
- In a large cast iron skillet or oven-safe skillet over medium heat, add ½ tablespoon oil. Season chicken with ½ teaspoon salt and ¼ teaspoon pepper and add to skillet. Cook 3 to 4 minutes, moving occasionally, until there is not more pink visible on the outside of the chicken. Remove from skillet and set aside.
- Add remaining ½ tablespoon oil to the skillet. Add onion, sweet potatoes, carrot, brussels sprouts, ½ teaspoon salt, ¼ teaspoon pepper, thyme, sage, and rosemary and cook, stirring occasionally, 4 to 5 minutes until vegetables soften.
- Add ¼ cup of broth and deglaze pan, scraping up any brown bits. Add remaining ¾ cup broth and mix well, bring up to a simmer.
- Add back chicken and mix well. Add fruit and mix well. Add walnuts to the top of the mixture. Turn off heat and cover skillet with foil.
- Place skillet in oven for 15 minutes. After 10 minutes, remove foil.
- Optional: broil on hi for 1 to 2 minutes at the end to desired level of golden brown.
- Mix well before serving.
- Optional: serve with wild rice and fresh chopped sage.
Video
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