Harvest Chicken Casserole

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

• Onions

  Sweet, raw

  ½ onion or 166g

• Sweet potato

  Raw, unprepared

  250g

• Brussels sprouts

  Raw

  1 lb or 453g

• Garlic

  Raw

  2 cloves, minced or 6g

• Thyme

  Spices, dried

  2 tsp, leaves or 2g

• Paprika

  Spices

  1 tsp or 2g

• Chicken broth

  Soup, canned, less/reduced sodium

  50g

• Cranberries

  Sweetened, dried

  50g

• Almonds

  Nuts, raw

  30g

Directions

1. Preheat oven to 350° and spray baking dish with cooking spray. In a large, deep skillet over medium-high heat, cook chicken. Season chicken with salt and pepper to taste. Remove from pan when cooked fully and cut into 1" pieces.
2. In same pan, add onion, sweet potatoes, Brussels sprouts, garlic, thyme and paprika. Season with salt and pepper and cook until softened, 5 minutes. Add 1/4 cup broth, bring to a simmer, and cook, covered, 5 minutes.
3. In large baking dish add chicken, cranberries, cooked vegetables, and remaining 1/4 cup broth. Top with almonds and bake until dish is hot and almonds are toasted, 15 to 18 minutes.

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