Chicken Harvest Casserole
Delicious, light, and packed with veggies!
Ingredients
- 2 tbsp Olive Oil
- 1/2 Onion chopped
- 2 cloves Garlic
- 2 Ibs Chicken shredded
- 1 Sweet Potato cubed
- 4 Carrots chopped
- 1 Ib Brussel Sprouts quartered
- 1 can Mushrooms chopped
- 1/2 cup Dried Cranberries
- 1/4 cup Chicken Broth
- 1 can Cooked Wild Rice drained
- 1/2 cup Sliced Almonds
- 1 tsp Dry Thyme
- 1/2 tsp Paprika
- Salt + pepper to taste
Instructions
- Chop up all of your vegetables
- Saute vegetables over stove with olive oil. Optional: mix in some Watkins Chicken Soup Base
- Once vegetables are cooked, add in chicken and combine cutting chicken into bite-sized pieces
- Add in chicken broth (we use Watkins Chicken Soup Base and water)
- Add seasoning: garlic, paprika, and thyme
- Simmer together (use your own judgement based on how cooked you like your veggies!)
- Add in wild rice and mushrooms (optional add in: almonds)
- Remove from stove top and pour mixture into casserole dish
- At this time, add any extra toppings you may like: almonds, cranberries, cranberry salsa, etc.
- Bake at 350 for 20 mins