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Chicken Casserole Recipe
2 c. wild rice, cooked according to package instructions 2 tbsp. olive oil 1/2 onion, chopped 2 medium sweet potatoes, peeled and cut into small cubes 1 lb. brussels sprouts, trimmed and quartered 1 tsp. dried thyme 1/2 tsp. paprika kosher salt Freshly ground black pepper 1/4 c. chicken broth 2 lb. boneless, skinless chicken breast 1/2 c. dried cranberries 1/2 c. sliced almonds  
Preheat oven to 350 and grease a 9X13 baking dish. First, make chicken. Heat 1 tablespoon of olive oil in a large skillet. Season chicken all over with salt and pepper. Add chicken to skillet and cook for 6-8 minutes pre side, or until cooked through. Let rest for 10 minutes, then cut each breast into bite sized pieces. In a large high sided skillet over medium heat, heat oil. Add onion, sweet potato and brussels sprouts. Season with thyme, paprika, salt and pepper. Sauté until vegetables are slightly softened, about 5 minutes. Add chicken broth, bring to a simmer, and cover for an additional 5 minutes. Mix in prepared rice, prepared chicken and cranberries. Transfer mixture to baking dish, top with sliced almonds, and bake 20 minutes. Let cool 5 minutes and serve. ... more

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