Harvest Chicken Casserole

If fall was put into a bowl for a meal, this would be it!! I love getting inspired by a recipe, tweaking it to my liking, and then making sure it falls into my meal plan. This Harvest Chicken Casserole can be a meal for the whole family, or you can prep it ahead of time for lunches. It’s a pretty quick one to prepare!!

Ingredients:

• 1 T extra-virgin olive oil

• 3 cups rotisserie chicken, chopped

• 1 cup sweet potato, peeled & chopped (about 1 medium sweet potato)

• 1 cup cooked brown rice

• 3.5 cups brussels sprouts, trimmed and quartered

• 1/2 cup onion, chopped

• 1/2 tsp garlic powder

• 1/2 tsp thyme

• 1/2 tsp cumin

• 1 tsp paprika

• 1/2 cup low-sodium chicken broth

• 1/2 cup sliced almonds

• salt & pepper to taste

Directions:

1. Preheat the oven to 350 degrees.

2. Toss the sweet potato, brussels sprouts, and onion with the EVOO and spices.

3. Place the vegetables in a skillet with the chicken broth. Simmer until they begin to soften.

4. Add in the rotisserie chicken and brown rice. Add salt and pepper to your liking. Mix until well combined.

5. Spread into a 9 X 13 baking dish. Sprinkle with the sliced almonds.

6. Bake for 15-18 minutes until almonds look toasted.

This recipe makes four hearty and healthy servings. If following the Ultimate Portion Fix, each serving counts as a red, green, yellow, 1/2 blue, and 1 tsp. ENJOY!!