Harvest Chicken Casserole

MAKE SURE YOUR WILD RICE IS COOKED FIRST! Recipe serves up to 8. Directions Step 1 - Preheat oven to 350° and grease a 9"-x-13" baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1" pieces. Step 2 - Heat another tablespoon oil over medium heat. Add onion, sweet potatoes, Brussels sprouts, garlic, thyme, paprika, and cumin. 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. Step 3 - Place cooked rice in a large baking dish and season with salt and pepper. Stir in 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.

Cut recipe in half

The pay wall was unexpected. I just went to and bought ingredients then found it was behind a paywall. We found a similar recipe and made it so I can't speak to this one but the pay wall gives it a thumbs down for me.

Next time I'll cover it with foil when I put it in the oven. The veggies were still a bit firm and the rice dried out some

Cooking times were way off. Tasted very bland.

It was bland and dry.

It's a seasonal go to.

Just Google the recipe, you can find one you need to pay for a membership

Pretty good base recipe that yields a lot of food, hubby thought it was a bit dry so next time thinking of adding in low fat Greek yogurt and upping the spices more. Definitely bake for more than 20 minutes though, had to put it back in because the potatoes didn't cook all the way through

It was okay but a little bland and a lot of extra steps

Neither my partner nor I like sweet potatoes so we used normal potatoes instead. This is a delicious meal. We doubled the garlic (because we are garlic lovers) but left all other components the same. I'm not the biggest fan of brussel sprouts, but feel this meal makes them much more palpable. It took us over an hour to make...but we are slow preppers. Tasty and will make again even though it takes longer to make. Definitely give this one a try!

A very good recipe; I would up the seasoning a little for more taste

I made quite a few tweaks using tips from others below. 1. I marinated the chicken in olive oil, salt, pepper, minced garlic, and paprika for about 4 hours. 2. I chopped and seasoned the vegetables and baked them in the 9x13 for 10min at 375. 3. When they were done, I placed the chicken breast on top of the veggies and baked for another 20min. 4. For my rice, I used Uncle Ben's Wild Rice and cooked according to the box, except I used chicken broth. The seasoned rice added a ton of flavor! 5. When the chicken/vegetables were done, I took the chicken out and shredded it. Added it back to the vegetables and baked for another 3 min. 6. While that was baking, I added the rice, toasted almonds, and cranberries to a bowl and mixed them together. 7. When the three minutes was up, I added the rice mixture and 1/4 broth to the chicken and vegetables and then served.

Definitely needed more seasonings but other than that delicious! Also only the prep time is 20 min. The whole recipe is 1 hr.

Modified the recipe to suit our needs. First I mixed chopped Brussels sprouts and Sweet potatoes in a bowl with olive oil, cumin, curry powder, salt, and pepper (eyeballed it). Threw that in a baking dish prepped with cooking spray in a 375F oven for about 15 minutes. While that cooked, I prepped chicken thighs by doing the same exact thing as the veggies (adding garlic and some chicken stock) and let that marinate in the fridge until the 15 minutes were up. In that time, I prepared 1 cup of jasmine & 1 cup of tricolor quinoa in a rice cooker cooked in chicken stock with some dried thyme thrown in. Once the veggie timer went off, I put the chicken thighs in with them and let that cook until the chicken reached 165 (about 15-20 minutes). Took the chicken & veggies out, shredded the chicken with two forks, and mixed it all into the rice/quinoa mix. Delicious, flavorful, filling, and pretty easy to do!

Liked- roasted sprouts and carrots, quinoa, Next time- More seasoning, toast almonds first, don’t boil potatoes first

Brussel sprouts made me fart a lot and it took a while till the dish was eaten (about a week). It’s not my favorite but it’s not bad either. Had to look hard to find wile rice in store and it takes a while to cook.

I only put in about 6 Brussels sprouts, and that was too many. I enjoyed it. Would not add the Brussels sprouts again, but I might try roasting them and adding after or on the side. Loved the cranberries and almonds.

I have mixed feelings. I made a few mods to boost flavor (2 kinds of rice cooked in low sodium broth), and it still felt pretty bland. It also felt a little too busy with so many things. I feel like it doesn't need the sweet potatoes and you could increase the other veggies (and unsweetened cranberries) a bit. Technique is a little goofy too - you basically cook everything then mix it together and bake it. I think it has potential but didn't love it as written.

It made a lot, added some extra seasoning to it onion powder and garlic powder to taste. And some curry mix.

Used only 3 cups of rice, which was plenty, and used 2 large sweet potatoes. Next time, I will definitely add additional seasonings. Unless you are eating most of it in one sitting, I would make half as much because the rice is harder each day to reheat.

Step 1Preheat oven to 350° and grease a 9"-x-13" baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1" pieces.  Step 2Heat another tablespoon oil over medium heat. Add onion, sweet potatoes, Brussels sprouts, garlic, thyme, paprika, and cumin. 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.  Step 3Place cooked rice in a large baking dish and season with salt and pepper. Stir in 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.

Delicious! So many flavors/textures & it’s really healthy! Definitely will make again!

I enjoyed this. I think what made it better was the wild rice mix that I used. The flavors go together we'll, it's healthy, and it's filling. My only complaint about the recipe is that took about 45 minutes to make, not 20.

Great healthy dish to have leftovers ready for quick reheat lunch/dinner

Fantastic fall/winter meal. Great mix of flavors. If you think it’s bland, we added curry aioli (2/3 cup Mayo, 1 clove minced garlic, 1tsp curry powder) and it was a perfect addition. Also FYI, wild rice typically needs to simmer for 40-50 minutes so factor that into your prep time.

Tastes great 👍 However I should have cooked the vegetables a bit longer on the stove top

For those that don't notice, this calls for cooked rice. Do NOT measure out 6 cups of rice, and then cook that, and put it all in this dish. 2 cups of uncooked wild rice, which is 1lb of dry rice if you're trying to figure that part out, makes 6 cups of cooked rice. I'm curious to know if others that said this wasn't very flavorful cooked 3 times the amount of rice they needed and rendered the recipe bland as a result.

I seasoned to my liking with my favorite seasoning mix based on comments. I also watched the video. The video shows a lot of seasoning happening so I seasoned at every step I saw in the video.

Did not cook as it said. Rice remained uncooked

I had shredded chicken in the freezer that needed to be used asap. This was an unexpected search surprise! Used roasted broccoli florets instead of Brussel sprouts. Used seasonings mentioned in other comments.

Great recipe! Didn't use the measurements for the spices as everyone said it was quite bland so just put them in as I saw fit. Also added bacon as we had some in the fridge that needed using and replaced the Brussel sprouts with cabbage as our supermarket didn't have any when I went shopping. Would make again for sure.

I swapped the chicken breast for chicken thighs and roasted the vegetables. I also topped it with just a tiny bit of goat cheese and it was delicious!

Pretty easy and really good!

Didn't have chicken so just used sausage and was pretty yummy. Definitely listen to the other comments and add more seasoning. This wasn't bland but not very flavorful either. Also added cabbage and broccoli!

Adapted by roasting veggies at 375 in the casserole dish. Season the heck out of everything, especially salt. Salt/sage/thyme/pepper

I think this could easily be cut in half so as not to make so much. Definitely season all throughout. Next time I would use a bit more chicken broth, because it was a bit dry. I love the random bites that include the cranberry burst of sweetness!

Next time I'll add a ton more seasoning. Otherwise, it was great!

I used pork, which I cooked on the stove with onions, celery and apples. I added apple cider vinegar while cooking. Then I roasted the sweet potato and brussel sprouts. I mixed it all together and put it in the oven. I also added more of the spices plus garlic powder.

It was good with some kind of sauce added, I added hot sauce because it was lacking flavor and a little bland, the seasoning for most things was just salt and pepper

Really tasty, but too many unnecessary steps. I first oven roasted the veggies for 15-20minutes I then added the chicken for 10ish minutes. Finally added the almonds and cranberries for the final 5 minutes. The rice I cooked then added at the same as the recipe. Turned out great, less steps and cooking involved made an easy meal

I added broccoli instead of Brussels sprouts and added some feta cheese at the end and cooked it for 2 extra minutes which made it taste even more delicious!

Could have used something else to tie it all together. Not sure what though

Really good, makes alot. Added cherry tomatoes and extra seasoning

Definitely season and taste as you go.

Cooking times were off. Sweet potatoes still crunchy, even after letting cook longer than suggested by the recipe. Also agree with others that it’s was a little bland and could use more flavor. Overall makes a lot so good for a family and/or guests. Would halve next time because it’s too much for my family right now.

We love to have this on its own for a healthy dinner but we love to add a little white sauce or spicy mayo to make it extra tasty.

Since other notes said it was bland, I doubled all the spices, including the onion & garlic, except cumin (but I’m not a huge fan of it and generally always cut back). I also added some red pepper flakes for heat. I thought it tasted great!

Love this recipe! I added beets as well!

Thank you for sharing the recipe. D🌄D

Good base for a fall casserole, but very bland. Consider adding more herbs and liquids.

I doubled the spices and swapped the brussel sprouts with broccoli. Not a dish for picky eaters and I didn't like it enough to make just for me and force the rest of my family to eat it.

Needed a bit more seasoning for us, but it is to taste. Added chopped apples and extra broth (used low sodium), would add more green next time, less rice (cooked in broth) and spice. Overall a decent dish and base to tweak.

I used more broth and baked it longer. Next time I’ll cut the sweet potatoes smaller. I added broccoli which was a nice addition. Next time I might use more spices.

Swapped the almonds for walnuts, swapped the chicken broth for whiskey made it amazing. Next time I’ll swap the chicken for hot Italian sausage.

my son being a picky eater, took one bit and ate about half of what we gave him. Completely shocked us. Next time I am going to add apples in addition to the recipe. But I followed what it said this time and it was definitely worth the 45 minutes to 1 hour it takes to make it from start to finish. We also have left overs for lunch tomorrow.

worth a mention you need the rice pre cooked.