Harvest Chicken Casserole

  • Prep + Cook Time
    55 Minutes
  • Servings
Where to Buy


  • 4 tablespoons olive oil, divided
  • 2 boneless, skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1 sweet potato, peeled and chopped
  • 1 small butternut squash, peeled and chopped
  • 1 pound Brussels sprouts, halved
  • 1/2 teaspoon minced thyme
  • 1/2 teaspoon minced rosemary
  • 1/2 teaspoon minced sage
  • 6 cups cooked wild rice*
  • 1/2 cup dried cranberries
  • 1/2 cup pepitas, roasted
  • 1/4 cup crumbled feta


    1. In a skillet over medium-high heat, heat 1 tablespoon of olive oil.  Season chicken with salt and pepper.  Add chicken to skillet and cook, flipping once, about 5-6 minutes per side or until just cooked through.  Remove from the skillet and chop into 1” pieces.
    2. Meanwhile, preheat the oven to 400°F.  Combine vegetables with 2 tablespoons oil, herbs, salt, and pepper, and place on two foil-lined baking trays in a single layer.  Roast in the oven for approximately 20 minutes.
    3. Lower oven to 350°F and grease a 9×13” baking dish with olive oil.  Combine rice, chicken, vegetables, and dried cranberries and add to the baking dish.  Cook for 15 minutes, then top with pepitas and feta.

    * For extra flavor, it is suggested to cook wild rice in chicken broth

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