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Chicken, Sweet Potato, and Wild Rice Casserole

Ingredients (Serves 4)

  • 1 cup wild rice mix, cooked
  • 1.5-2 lbs. chicken breast
  • 2 tbsp. olive oil
  • Salt and pepper
  • 1 onion, diced
  • 1 garlic clove, minced
  • 2 medium-sized sweet potatoes, diced
  • 1 lb. Brussels sprouts or broccoli
  • 1 cup mushrooms, diced
  • 2 tbsp. paprika
  • Salt and pepper
  • 1 cup low-sodium chicken broth
  • ½ cup dried cranberries
  • ½ cup sliced almonds

Directions

  1. In a large pan add one tbsp. olive oil and turn it to medium-high heat.  Add the chicken and season with salt and pepper.  Monitor the chicken, flipping it occasionally and cook until the internal temperature reaches 165 degrees F.  Put the cooked chicken on a plate and set aside.
  2. In the same pan used to cook the chicken, add 1 tbsp. olive oil and add the diced onions, garlic, and sweet potatoes.  
  3. Once the onions turn translucent, add the Brussels sprouts and mushrooms.  Season liberally with the paprika and salt and pepper. Continue to stir so it’s cooked evenly for about 5 minutes.
  4. Add half a cup of the chicken broth, cover, and cook for 5 minutes.
  5. While the vegetables are cooking, cut the chicken into one inch cubes and preheat the oven for 350 degrees F.
  6. Pour the rice into a 9 x 13 baking dish and mix in the chicken, vegetables, dried cranberries and the remaining chicken broth.  Sprinkle the top with the sliced almonds and bake for 10 minutes.  

Tips

  • 1 cup of wild rice takes about 45 minutes to cook so to save time, make it the night before.
  • You can caramelize the onions by adding a little sugar while they’re cooking.
  • Instead of dried cranberries you can use diced apples for that bit of sweetness.
     
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