Healthy Chicken Casserole
Harvest casserole to take advantage of the fresh light, yet filling Fall feeling.
Servings: 8
Ingredients
- 2 tbsp EVOO
- 2 lb chicken breast make your own shredded chicken in the crock pot or cut chicken after baking
- 1/2 onion chopped
- 1 large sweet potato I used the pre-cut sweet potato strips from Trader Joes
- 4 cups brussel sprouts I used shredded sprouts from Trader Joes
- 1/2 cup chicken broth
- 4 cups quinoa Also works great with rice
- 1/2 cup dried cranberries
- 1/2 cup pumpkin seeds
- 2 tbsp garlic powder
- salt and pepper to taste
- 1 tsp paprika
- 1 tsp thyme
Instructions
- Bake chicken and cut in to 1 inch pieces
- Boil 2 cups of water and add 1 cup of dry quinoa, cook till water is fully absorbed (10-12 minutes)
- While baking, heat oil over medium high in large pan
- Add onion, sweet potato, Brussels sprouts and all spices. Cook 7-8 minutes.
- Add 1/4 cup broth and cook additional 5-7 minutes, till everything is softened.
- Layer quinoa, then veggies, then chicken in a 9 x 13 baking dish
- Place in oven at 350 for 15 minutes to fully warm through evenly
- Top with cranberries and pumpkin seeds