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veggies

Chicken Harvest Casserole

Delicious, light, and packed with veggies!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 8
Calories 300 kcal

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

Notes

Comment below if you've tried it out!
Keyword chicken harvest casserole, Harvest casserole