If you’re looking for a cozy, flavorful dish that wraps up the best of autumn in every bite, this Harvest Chicken and Sweet Potato Casserole Recipe is exactly what you need. Packed with tender chicken, naturally sweet cubes of sweet potato, tangy cranberries, and hearty Brussels sprouts, this casserole creates a harmonious medley of textures and tastes that celebrate the harvest season beautifully. With roots in wholesome ingredients and simple preparation, this casserole turns any dinner into a heartwarming occasion you’ll want to revisit all fall long.
Ingredients You’ll Need
The beauty of this Harvest Chicken and Sweet Potato Casserole Recipe lies in its simplicity: just a handful of thoughtful ingredients that work together to build layers of flavor, texture, and color. Each component plays a key role in bringing the dish to life, from the succulent chicken to the vibrant cranberries.
- 2 cups chicken, cubed: Choose fresh, lean chicken breast or thigh for juicy protein that soaks up the flavors.
- 1 large sweet potato, cubed: Adds natural sweetness and creamy texture when baked.
- 1 cup Brussels sprouts, halved: Their slight bitterness balances the sweetness and brings a wonderful crunch.
- ¼ cup dried cranberries: Provide bursts of tartness and a pop of color that brighten the dish.
- ½ cup chicken broth: Keeps everything moist and infuses savory depth throughout the casserole.
- 1 tsp rosemary: This fragrant herb lifts the flavors with its piney, earthy notes.
- ½ cup shredded cheese (optional): Adds a golden, melty finish and extra richness if you’re feeling indulgent.
How to Make Harvest Chicken and Sweet Potato Casserole Recipe
Step 1: Prep Your Ingredients
Start by cubing your chicken and sweet potato into bite-sized pieces so they cook evenly. Halve the Brussels sprouts to ensure they roast nicely and retain some crispness. This prep sets the stage for a balanced casserole.
Step 2: Combine Everything in the Baking Dish
In a large baking dish, toss the cubed chicken, sweet potatoes, halved Brussels sprouts, and dried cranberries together. Pour over the chicken broth and sprinkle the rosemary evenly across. This mix ensures every forkful gets a touch of each ingredient’s charm.
Step 3: Bake to Perfection
Place the dish in a preheated oven at 375°F and bake for 30 to 35 minutes. This timeframe allows the chicken to cook through while the sweet potatoes soften and the Brussels sprouts develop a lovely roasted flavor.
Step 4: Add Cheese for a Melty Finish (Optional)
If you love a cheesy topping, sprinkle shredded cheese over the casserole once the initial bake is done. Return it to the oven for an additional 5 minutes to melt the cheese into a golden, gooey layer. It’s a marvelous way to elevate the dish’s comforting qualities.
How to Serve Harvest Chicken and Sweet Potato Casserole Recipe
Garnishes
Fresh herbs like chopped parsley or thyme make delightful garnishes, adding a burst of color and fresh aroma that complements the rosemary undertone. A light drizzle of a balsamic glaze can also introduce a subtle tang that pairs wonderfully with the cranberries.
Side Dishes
While this casserole is satisfying on its own, pairing it with a crisp green salad or steamed green beans adds freshness and crunch that balance the warm, hearty main. Crusty bread or warm dinner rolls are perfect for soaking up any extra juices from the dish.
Creative Ways to Present
For a festive touch, serve the casserole family-style in a rustic cast-iron skillet right from the oven, inviting everyone to dig in. Alternatively, portion it into individual ramekins for a charming personal presentation that’s perfect for dinner parties or holiday gatherings.
Make Ahead and Storage
Storing Leftovers
Place any leftover casserole in an airtight container and refrigerate for up to 3 days. The flavors tend to meld even more overnight, making the next day’s meal just as delicious.
Freezing
You can freeze this casserole by wrapping it tightly in foil or plastic wrap and placing it in a freezer-safe container. It keeps well for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat portions in the microwave or oven at 350°F until warmed through. Adding a splash of chicken broth during reheating helps maintain moisture and freshness, especially after freezing.
FAQs
Can I use frozen Brussels sprouts for this casserole?
Yes, frozen Brussels sprouts work well if fresh aren’t available. Just be sure to thaw and drain them well to avoid excess moisture affecting the bake.
Is there a vegetarian version of this recipe?
Absolutely! Swap the chicken broth for vegetable broth and replace the chicken with hearty mushrooms or plant-based meat substitutes. The sweet potatoes and Brussels sprouts give the dish abundant flavor on their own.
Can I add other vegetables to make it more colorful?
Definitely! Chopped carrots, parsnips, or even diced butternut squash are wonderful autumn veggies that blend beautifully and add vibrancy.
What type of cheese works best on top?
Sharp cheddar, Gruyère, or mozzarella all melt well and complement the flavors—choose your favorite or mix several for a cheesy crown on your casserole.
Is this casserole gluten-free?
Yes, the Harvest Chicken and Sweet Potato Casserole Recipe is naturally gluten-free thanks to its wholesome ingredients, making it a safe and tasty option for gluten-sensitive eaters.
Final Thoughts
This Harvest Chicken and Sweet Potato Casserole Recipe truly is a celebration of cozy fall flavors and simple cooking that anyone can master. Whether you’re serving it on a weeknight or bringing it to a family gathering, it delivers comfort and joy in every spoonful. Give it a try, and soon it will become one of your seasonal favorites too!
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Harvest Chicken and Sweet Potato Casserole Recipe
- Total Time: 50 minutes
- Yield: 4–6 servings
- Diet: Gluten Free
Description
A comforting and nutritious one-dish casserole featuring tender chicken, hearty sweet potatoes, flavorful Brussels sprouts, and a touch of sweetness from dried cranberries, perfect for a cozy autumn dinner.
Ingredients
Main Ingredients
- 2 cups chicken, cubed
- 1 large sweet potato, cubed
- 1 cup Brussels sprouts, halved
- ¼ cup dried cranberries
- ½ cup chicken broth
- 1 tsp rosemary
- ½ cup shredded cheese (optional)
Instructions
- Prepare ingredients: Cube the chicken and sweet potato, and halve the Brussels sprouts to ensure even cooking and flavor distribution.
- Combine in baking dish: Place the cubed chicken, sweet potato, halved Brussels sprouts, dried cranberries, chicken broth, and rosemary into a large baking dish and stir gently to mix evenly.
- Bake the casserole: Preheat the oven to 375°F (190°C). Bake the assembled casserole uncovered for 30 to 35 minutes, until the chicken is cooked through and the vegetables are tender.
- Add cheese topping (optional): Sprinkle shredded cheese over the casserole if desired, then bake for an additional 5 minutes until the cheese is melted and bubbly.
- Serve: Remove from the oven and let rest briefly before serving. Optionally, garnish with pecans for added crunch and texture.
Notes
- Add pecans for a crunchy texture contrast.
- Use low-sodium chicken broth to control salt content.
- Substitute cheese with a vegan alternative to make this dish dairy-free.
- Ensure sweet potatoes are cut into even cubes for uniform cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
