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. Preheat your oven to 375°F (190°C).
- Combine in Baking Dish: Place the cubed chicken, sweet potatoes, halved Brussels sprouts, dried cranberries, chicken broth, and rosemary into a baking dish. Mix everything evenly to distribute ingredients and seasoning.
- Bake the Casserole: Bake the assembled ingredients in the preheated oven for 30 to 35 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- Add Cheese and Finish Baking: If desired, sprinkle shredded cheese over the casserole and bake for an additional 5 minutes, allowing the cheese to melt and lightly brown.
Notes
- Add toasted pecans or walnuts for a crunchy texture and nutty flavor.
- Use low-sodium chicken broth to control the salt level if needed.
- For a dairy-free option, omit the shredded cheese or substitute with a plant-based cheese.
- Ensure chicken pieces are uniform in size for even cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
