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If you love comfort food that reflects the “farm-to-table” philosophy, you’ll want to try this Harvest Chicken Casserole. Packed with seasonal ingredients like sweet potatoes, almonds, and juicy chicken, this dish perfectly balances savory and sweet flavors while embodying the essence of fall. It’s not just delicious; at only 5 Points on Weight Watchers, it’s a crowd-pleaser that looks stunning on any table. Plus, you can prepare it ahead of time for a hassle-free meal that will impress your family and friends. Ready to elevate your autumn dinners?
Ingredients:
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For Harvest Chicken Casserole, you’ll need 2 cups of cooked roasted chicken breast, cubed (about 300 g), which serves as the protein base of the dish. Begin by sautéing 1 teaspoon of olive oil with 1 medium red onion, julienned (about 1 cup or 150 g), until softened. Add in 1 medium sweet potato, peeled and diced (about 1 ½ cups or 220 g), and 2 medium diced carrots (about 1 cup or 130 g) for a hearty vegetable mix. Stir in 1/3 cup of dried cranberries (50 g) for a touch of sweetness and a packet of cream of mushroom soup mix combined with 1 ½ cups of skim milk (360 ml) to create a creamy sauce. Next, fold in 1 cup of cooked brown rice (about 150 g) and 1 cup of halved Brussels sprouts (about 150 g) for added nutrition. Optionally, sprinkle in ½ cup of sliced almonds (about 50 g) for crunch. Finally, season with salt, pepper, and 1 clove of minced garlic for flavor. This casserole is perfect for a cozy fall meal and a Weight Watchers favorite!
Preheat the Oven
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Begin by preheating your oven to 375°F (190°C). Prepare a medium-sized casserole dish by lightly greasing it with a small amount of olive oil or lining it with parchment paper for easy cleanup.
Sauté the Vegetables
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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. Then, add the garlic, diced sweet potatoes, and carrots, cooking for an additional 5-7 minutes while stirring occasionally. The vegetables should be tender but not fully cooked, as they will finish baking in the oven.
Prepare the Cream Sauce
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In a small bowl, whisk together the cream of mushroom soup mix and 1 1/2 cups of milk until fully combined. Set this mixture aside; it will form the creamy base of your casserole.
Assemble the Casserole
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In your greased casserole dish, spread an even layer of the cooked brown rice as the base. Next, evenly layer the cubed roasted chicken breast on top of the rice. Add the sautéed vegetables, including the softened onions, sweet potatoes, and carrots, over the chicken. Sprinkle dried cranberries throughout for a sweet flavor boost, and arrange the halved Brussels sprouts around the casserole.
Pour the Cream Sauce
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Gently pour the cream of mushroom and milk mixture over the assembled ingredients, ensuring it covers most of the dish. Use a spoon to spread it evenly. If you’re adding almonds, sprinkle them over the top.
Bake
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Place the casserole in the preheated oven and bake uncovered for 25-30 minutes, or until the vegetables are fully tender. If the top starts to brown too quickly, cover it loosely with foil for the remainder of the baking time.
Serve and Enjoy
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Once the casserole is finished baking, remove it from the oven and allow it to cool for 5-10 minutes before serving. Enjoy your delicious homemade casserole!
Variations and Substitutions for Harvest Chicken Casserole
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This recipe is highly adaptable to suit your preferences. To cut carbs or points, you can substitute the rice with quinoa or cauliflower rice, both of which add a different texture while keeping the dish light. You can also bulk up the casserole with additional vegetables like bell peppers, butternut squash, or asparagus for extra flavor and nutrition. If you’re aiming for a meat-free option, simply replace the chicken with tofu or chickpeas for a protein-packed vegetarian version.
Tips and Tricks for Making Harvest Chicken Casserole
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When making Harvest Chicken Casserole, a few handy tips can significantly enhance your dish. First, consider using pre-cooked chicken, such as rotisserie chicken or leftover roasted chicken, to save time while still infusing plenty of flavor; turkey works well, too, if you’re using leftovers from a holiday feast. Ensure you cut your sweet potatoes and other vegetables into even pieces for uniform cooking, preventing undercooked or mushy textures. If you’re cooking the chicken from raw, be cautious not to overcook it before adding it to the casserole, as it will continue cooking in the oven and could dry out. Toasting the almonds before incorporating them adds a satisfying crunch and elevates the dish’s overall flavor. Lastly, when reheating leftovers, cover the casserole with foil to retain moisture, and add a splash of chicken broth or water to keep it from drying out.
