Harvest Chicken Casserole
This Harvest Chicken Casserole features sweet and savory flavors from apples, butternut squash, brussels sprouts, and more. It's the perfect fall dish and great for the holidays!
Servings: 6
Calories: 333kcal
Equipment
- skillet
- Stovetop pan with lid
- Chef's Knife
- Cutting Board
- Casserole dish
- Slotted spoon
- Mixing spoon
- Measuring cups and spoons
- Vegetable peeler
Ingredients
- 2 large chicken breasts or pre-cooked, pre-shredded chicken
- olive oil or cooking spray
- 4 stalks fresh thyme
- 2 cups chicken broth
- salt and pepper to taste
- truffle honey sea salt to taste
- ½ tbsp minced garlic
- 1 small white onion diced
- ½ medium butternut squash diced
- 2 cups brussels sprouts diced
- 1 large honeycrisp apple chopped
- ½ cup pomegranate seeds
- ¾ cup brie wedges diced
- 2 tbsp spicy honey
Instructions
- Take 2 large chicken breasts and dice into ¼” cubes. I like to remove any excess chicken fat and pound the breasts prior to cutting to make them nice and thin. I share more on this in the post above.
- Heat a skillet to medium heat. Then, spray with cooking oil and pick the leaves off the fresh thyme stalks. Place them in the pan.
- Add the diced chicken to the pan and cook for 8-10 minutes. Sprinkle with salt + pepper. After the chicken has cooked on all sides (it’s okay if it’s not done cooking in the middle yet), add 1 cup of chicken broth. Then, once the chicken is done booking, turn off the heat. Some of the chicken broth will evaporate—that's OK.
- Using a knife, dice the apple into cubes, the brussels sprouts into quarters, and chop the white onion. The smaller you make them, the faster they'll cook and the more flavor you'll get in each bite.
- Remove the skin of the butternut squash with a vegetable peeler. Then, remove the seeds with a spoon and dice the squash into ¼” cubes.
- Heat another stove top pan (one with a lid) to medium heat. Spray with cooking oil and add minced garlic. Add the diced white onion, brussels sprouts, and butternut squash. Sauté for 5 minutes.
- Add diced apples and pomegranate seeds. Sauté for another 5 minutes. The veggies should be a bit charred and wilted.
- Next, pour in the other cup of chicken broth into the pan. Cover and let simmer / steam for 5-8 minutes.
- Preheat the oven to 350°F and grab the casserole dish.
- Using a slotted spoon, remove the vegetables & fruit from the pan and transfer to the casserole dish. No broth should be used for the casserole.
- Add the cooked chicken and stir.
- Cut brie into small, ¼” wedges and toss into the casserole. I like to mix it in, but you could keep them all on top for a layer of melty cheese.
- Bake the casserole for 15-18 minutes or until the brie is completely melted.
- Garnish with spicy honey, fresh thyme, and more pomegranate seeds. ENJOY!
Notes
Store this Harvest Chicken Casserole in the refrigerator in an airtight container for up to 4 days. To reheat, place in a microwave safe dish and microwave for 60-90 seconds until hot.
It’s key to cook the chicken and vegetables in skillets beforehand. If you don't, you will end up with a severely underdone casserole—and no one wants that!
Nutrition
Serving: 1 serving | Calories: 333kcal | Carbohydrates: 21g | Protein: 23g | Fat: 17g | Saturated Fat: 10g | Monounsaturated Fat: 4g | Cholesterol: 83mg | Sodium: 574mg | Potassium: 398mg | Fiber: 4g | Sugar: 12g