These last few days, the air has been cool and crisp. It makes me want to cozy up next to a warm fire with a comfy blanket. It’s that time of year that we load ourselves down with carbs and prepare for hibernation.
Haha, seriously though, the flavors of fall coupled with a significant drop in temperature makes me feel jubilant. There’s just something about the sensation of cooler weather colliding with my soul. I love seeing the colorful leaves and going into pumpkin and cinnamon overload!
Here’s a fall-themed recipe that will make you want to give Autumn a hug.
Autumn Chicken Casserole
- 2 tbsp. extra-virgin olive oil, divided, plus more for baking dish
- 2 lb. boneless skinless chicken breasts
- Kosher salt
- Freshly-ground black pepper
- 1/2 onion, chopped
- 2 medium sweet potatoes, peeled and cut into small cubes
- 1 lb. brussel sprouts, trimmed and quartered
- 2 cloves garlic, minced
- 2 tsp. fresh thyme leaves
- 1 tsp. paprika
- 1/2 tsp. ground cumin
- 1/2 c. low-sodium chicken broth, divided
- 6 c. cooked wild rice
- 1/2 c. dried cranberries
- 1/2 c. sliced almonds
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 for 10 minutes, and then cut into 1” pieces.Heat another tablespoon of oil over medium heat. Add onion, sweet potatoes, brussel 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, for 5 minutes.
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.
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