If you love comfort food that reflects the “farm-to-table” philosophy, Harvest Chicken Casserole is the dish for you. This casserole embodies the essence of fall, combining hearty ingredients like sweet potatoes, almonds, and juicy chicken. The combination of ingredients makes this dish a perfect balance of savory and sweet.
I love preparing this casserole during autumn when the ingredients are fresh and readily available. For just 5-Points on Weight Watchers, it’s definitely a crowd-pleaser with an unbeatable presentation. For more delicious recipes like this one, head to our Weight Watchers Casseroles page!
Why You Should Try Harvest Chicken Casserole
There are plenty of reasons to give this casserole a go, beyond just how delicious it is. Here are a few of my top reasons:
- Seasonal: This casserole allows you to take full advantage of fresh, seasonal ingredients like sweet potatoes, brussels sprouts, and even leftover roasted chicken. Buying seasonal produce is not only better for flavor, but it’s also a great way to save money. During the fall, prices drop on these ingredients, which means your wallet stays happy.
- It looks stunning on the table: I’ve brought it to Thanksgiving dinner as a side dish, and it was a hit! Furthermore, since it’s a one-pan meal, you’ll have fewer dishes to clean up, which is always a bonus.
- Convenience: You can prepare this dish ahead of time and simply reheat it when you’re ready to eat. Whether it’s for a weekend meal or a busy weeknight, having a ready-made dish in the fridge makes dinner stress-free.
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Servings: 6 portions
Serving Size: 300 g.
5 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:
- 2 cups cooked roasted chicken breast, cubed (about 300 g)
- 1 teaspoon olive oil
- 1 medium red onion, julienned (about 1 cup, 150 g)
- 1 medium sweet potato, peeled and diced (about 1 ½ cups, 220 g)
- 2 medium carrots, diced (about 1 cup, 130 g)
- 1/3 cup dried cranberries (50 g)
- 1 packet cream of mushroom soup mix
- 1 ½ cups skim milk (360 ml)
- 1 cup cooked brown rice (about 150 g)
- 1 cup Brussels sprouts, halved (about 150 g)
- ½ cup sliced almonds (optional, about 50 g)
- Salt and pepper to taste
- 1 clove garlic, minced
Instructions:
- Preheat the oven to 375°F (190°C). Prepare a medium-sized casserole dish by lightly greasing it with a tiny amount of olive oil or lining it with parchment paper.
- Sauté the Vegetables: In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the julienned red onion and cook for 2-3 minutes until it softens slightly. Next, add the garlic, diced sweet potatoes, and carrots, cooking for an additional 5-7 minutes. Stir occasionally to ensure even cooking. The vegetables should start to become tender but not fully cooked, as they’ll finish in the oven.
- Prepare the Cream Sauce: In a small bowl, whisk together the cream of mushroom soup mix and 1 1/2 cups of milk until fully combined. Set this aside; it will serve as the base for the casserole’s creamy texture.
- Assemble the Casserole: In your greased casserole dish, start by spreading an even layer of the cooked brown rice. This will serve as the base. Then, add the cubed roasted chicken breast evenly on top of the rice. Distribute the sautéed vegetables, including the softened onions, sweet potatoes, and carrots, over the chicken. Sprinkle the dried cranberries throughout the mixture for a sweet pop of flavor. Place the halved Brussels sprouts around the casserole.
- Pour the Cream Sauce: Gently pour the cream of mushroom and milk mixture over the assembled ingredients, ensuring it covers most of the dish. You can use a spoon to spread it evenly. If you’re using almonds, sprinkle it over the top.
- Bake: Place the casserole in the preheated oven and bake uncovered for 25-30 minutes, or until the vegetables are fully tender. If the top is browning too quickly, you can cover it loosely with foil for the remaining baking time.
- Serve and Enjoy: Once the casserole is done, remove it from the oven and let it cool for 5-10 minutes before serving.
Variations and Substitutions for Harvest Chicken Casserole
One of the great things about this recipe is how easily it can be adapted to suit your preferences. Here are a few popular variations:
- Swap the Rice: If you’re looking to cut carbs or points, you can easily swap out the rice for quinoa or cauliflower rice. Both options add a different texture while keeping the dish light.
- Add More Veggies: Feel free to bulk up this casserole with additional vegetables. Bell peppers, butternut squash, and asparagus all make great additions.
- Vegetarian Version: Want to make this a meat-free dish? Swap the chicken for tofu or chickpeas for a protein-packed vegetarian version.
Tips and Tricks for Making Harvest Chicken Casserole
When it comes to making Harvest Chicken Casserole, a few handy tips can make all the difference.
- Use Pre-Cooked Chicken: To save time, use rotisserie chicken or leftover roasted chicken. It cuts down on cooking time and still provides a ton of flavor. You can even use turkey if you’re making this after a big holiday feast.}
- Cut Vegetables Evenly: Make sure to cut your sweet potatoes and other veggies into even pieces. This ensures that everything cooks evenly and that no one ends up with undercooked or overly mushy vegetables.
- Don’t Overcook the Chicken: If you’re cooking the chicken from raw, be careful not to overcook it before adding it to the casserole. It’s going to continue cooking in the oven, and you don’t want it to dry out.
- Toast the Almonds: Toasting the almonds before adding them to the casserole will give them a satisfying crunch. It’s an extra step, but it makes a noticeable difference.
- Reheating Leftovers: When reheating leftovers, cover the casserole with foil to prevent it from drying out. A splash of chicken broth or water can also help revive the dish and keep it moist.
Harvest Chicken Casserole
A veggie-packed chicken casserole using fall harvest ingredients.
Ingredients
- 2 cups cooked roasted chicken breast, cubed (about 300 g)
- 1 teaspoon olive oil
- 1 medium red onion, julienned (about 1 cup, 150 g)
- 1 medium sweet potato, peeled and diced (about 1 ½ cups, 220 g)
- 2 medium carrots, diced (about 1 cup, 130 g)
- 1/3 cup dried cranberries, 50 g
- 1 packet cream of mushroom soup mix
- 1 ½ cups skim milk, 360 ml
- 1 cup cooked brown rice, about 150 g
- 1 cup Brussels sprouts, halved (about 150 g)
- ½ cup sliced almonds, optional, about 50 g
- Salt and pepper to taste
- 1 clove garlic, minced
Instructions
- Preheat the oven to 375°F (190°C). Prepare a medium-sized casserole dish by lightly greasing it with a tiny amount of olive oil or lining it with parchment paper.
- Sauté the Vegetables: In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the julienned red onion and cook for 2-3 minutes until it softens slightly. Next, add the garlic, diced sweet potatoes, and carrots, cooking for an additional 5-7 minutes. Stir occasionally to ensure even cooking. The vegetables should start to become tender but not fully cooked, as they’ll finish in the oven.
- Prepare the Cream Sauce: In a small bowl, whisk together the cream of mushroom soup mix and 1 1/2 cups of milk until fully combined. Set this aside; it will serve as the base for the casserole’s creamy texture.
- Assemble the Casserole: In your greased casserole dish, start by spreading an even layer of the cooked brown rice. This will serve as the base. Then, add the cubed roasted chicken breast evenly on top of the rice. Distribute the sautéed vegetables, including the softened onions, sweet potatoes, and carrots, over the chicken. Sprinkle the dried cranberries throughout the mixture for a sweet pop of flavor. Place the halved Brussels sprouts around the casserole.
- Pour the Cream Sauce: Gently pour the cream of mushroom and milk mixture over the assembled ingredients, ensuring it covers most of the dish. You can use a spoon to spread it evenly. If you’re using almonds, sprinkle it over the top.
- Bake: Place the casserole in the preheated oven and bake uncovered for 25-30 minutes, or until the vegetables are fully tender. If the top is browning too quickly, you can cover it loosely with foil for the remaining baking time.
- Serve and Enjoy: Once the casserole is done, remove it from the oven and let it cool for 5-10 minutes before serving.
Notes
5 WW points per serving.
Nutrition
Serving: 315gCalories: 192kcalCarbohydrates: 29gProtein: 13gFat: 2.9gSaturated Fat: 1.4gCholesterol: 21mgSodium: 1198mgPotassium: 545mgFiber: 3.7gSugar: 13gCalcium: 147mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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