Harvest Chicken Casserole
Time: 1 hour Serves: 4
Ingredients:
• 2 TBSP Porcini Mushroom & Sage Olive Oil
• 2 TBSP Bourbon Maple Balsamic Vinegar
• 2 lbs Boneless, Skinless Chicken Breasts
• 1/2 Onion, Chopped
• 2 Medium Sweet Potatoes, peeled & cubed
• 1 lb Brussel Sprouts, quartered
• 1 tsp Dried Thyme
• 1/2 tsp Paprika
• 1/2 Cup Chicken Broth
• 6 Cups Cooked Wild Rice
• 1/2 Cup Dried Cranberries
• 1/2 Cup Sliced Almonds, Optional
• Salt & Pepper to taste
Directions:
1. Preheat oven to 350°. Grease 9" x 13" baking dish.
2. In a large deep skillet heat 1 TBSP of olive oil over medium-high heat. Season chicken with salt & pepper and add chicken to skillet. Cook until golden and cooked through.
3. Heat remaining TBSP of olive oil over medium heat & add onion, sweet potatoes & brussel sprouts and season with thyme, paprika, salt & pepper. Cook until softened. Add chicken broth and bring to a simmer and cook covered for 5 minutes.
4. Stir in cooked rice, chicken and cranberries. Transfer mixture to baking dish, top with almonds if desired & bake for 20 minutes. Let stand for 5 minutes before serving.
Additional Flavor Recommendations:
Tuscan Herb Olive Oil,
Herbes De Provence Olive Oil, Italian Fig Balsamic
