Savory and light, this chicken harvest casserole is packed with veggies and flavor!
This dish is the perfect garden clean up meal. At the end of the summer, we have tons of fresh produce and this casserole can handle the most variety! The recipe calls for certain veggies, but I have mixed in so many different variations, it's not even funny! Everything from root vegetables to canned mushrooms can go in this casserole! I also love this casserole recipe because unlike a cream-based casserole, this is a much lighter and healthier version. Don't get me wrong-a good cream-based casserole can really stick to the ribs, but sometimes it's nice to lighten things up a bit.
This chicken harvest casserole is even better on the second day when the broth has been cooked into the veggies and the chicken.
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Once my veggies are par-cooked I like to take my metal chopper and chop them up, slightly finner. This is the best way to get kids to try new veggies. For some reason when they are smaller, it seems new things go down easier ;).
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The quickest way I know to make delicious chicken broth is by using Watkins Chicken Soup Base. It takes up much less space in my cupboard than housing cans or cartons of chicken broth and I can make several cups of chicken broth with it. I love that I don't have to open a 16oz carton of broth, and only use 8oz of it. This allows me to make servings of any size I choose without waste. I use it in everything from soup to nuts. I mean literally, I have used it on nuts before. We even sprinkle it on top of chicken legs before they go on my grill.
What makes this recipe so delicious is the fact that it's light and still super flavorful. My harvest crew needs hearty and tasty all in one. I know that with this casserole they get it all!
To top off this recipe make an easy from-scratch loaf of French Bread to go with your Chicken Harvest Casserole!
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My classic white 9x13' baking dish. Mine was passed down from a generation who also loved classic design and multifunction, but here is one similar. I've you've been here a while you know how hard I work to keep only the things that I love and that function in multiple different ways. Whether it's a pan of cinnamon rolls, brats off the grill, or our favorite hearty casseroles, it transitions beautifully from the oven to the table. I love this pan because not only is it a perfect size for our large family and farm crew but it is also just the perfect serving dish. I don't feel like I need to transfer into a separate serving dish for presentation and then add another dish to wash. This classic piece is one worth keeping around.
Watkins Chicken and Gravy Base. Why? Because it's so so tasty, takes up less space, and has all-natural ingredients in it.
My metal chopper. Our kitchen wouldn't be complete without this little guy. Ideal for chopping veggies up after they have had time to cook for a bit.
Chicken Harvest Casserole
- 2 tbsp olive oil
- ½ onion (chopped)
- 2 cloves garlic
- 2 lbs chicken (shredded)
- 1 sweet potato cubed
- 4 carrots (chopped)
- 1 lb Brussel sprouts (quartered)
- 1 can mushrooms (chopped)
- ½ cup dried cranberries
- ¼ cup chicken broth
- 1 can cooked wild rice (drained)
- ½ cup sliced almonds
- 1 tsp dry thyme
- ½ tsp paprika
- salt + pepper to taste
- Place cubed or shredded chicken into a 9x13" pan
- Heat olive oil with chopped veggies, garlic, thyme, and paprika until softened.
- Add chicken broth and simmer.
- Combine veggies and broth with chicken, rice, and add cranberries & almonds.
- Bake at 350°F for 20 min.
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