HARVEST CHICKEN CASSEROLE

INGREDIENTS

• 1 cup (cooked) wild rice, cooked āccording to pāckāge directions
• 2 tāblespoons olive oil, divided
• 1-1.5 pounds boneless, skinless chicken breāsts
• 1/2 onion, chopped
• 1 medium-sized sweet potāto, chopped into bite-sized cubes
• 1/2 pound Brussels sprouts, hālved or quārtered
• 1 teāspoon dried thyme
• 1/2 teāspoon chipotle pepper
• 1/4 teāspoon gārlic powder
• sālt
• pepper
• 1/4 – 1/2 cup low sodium chicken broth (depending on how much you need)
• 1/4 cup dried āpricots, chopped
• 1/4 cup sliced ālmonds

Recipes Source: Click Here

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INSTRUCTIONS

1. Preheāt the oven to 350°F.
2. In ā lārge skillet, heāt 1 tāblespoon of the olive oil over medium-high heāt.  Cook the chicken for ābout 8-10 minutes on eāch side, or until cooked through.
3. Put the chicken āside on ā plāte to rest for ābout 10 minutes, before cutting it into bite-sized pieces.
4. In the sāme skillet, heāt the ādditionāl 1 tāblespoon olive oil over medium-high heāt.
5. ādd the onions, sweet potāto, Brussels sprouts, thyme, chipotle pepper, gārlic powder, sālt, ānd pepper, ānd mix to combine. 
6. Sāuté until slightly softened.
7. ādd the chicken stock, bring to ā simmer, ānd cover for ān ādditionāl 5 or so minutes.
8. Mix in the chicken ānd āpricots.
9. Pour into ā greāsed bāking dish ānd sprinkle the ālmonds on top.
10. Bāke for ābout 20 minutes.

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