Baked Chicken and Veggie Casserole
6 - 8 people
00h 10
00h 35
Say goodbye to boring dinners and hello to your new favourite comfort food wonder! This gluten-friendly chicken and veggie casserole is the perfect blend of hearty, cheesy, and wholesome goodness. Packed with tender, seasoned chicken and a medley of flavourful veggies, and a hint of sweetness with dried cranberries, it’s all topped with a layer of golden, bubbly cheese that’ll make your mouth water.
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Ingredients and Method
Ingredients
- 4 - 6 pieces ButcherBox.ca RWA, air chilled boneless skinless chicken breast, cut into bite sized pieces
- 1/2 cup ButcherBox.ca 100% organic seasoned chicken stock
- 2 cups butternut squash, diced
- 1 lb brussels sprouts, trimmed
- 1 large red onion, chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tbsp extra virgin olive oil
- 1/2 cup cheddar cheese, shredded
- to taste Kosher salt and freshly cracked black pepper
- 1/4 cup dried cranberries
Method
- Preheat oven to 350F. Lightly grease or spray a 9 x 13 baking dish.
- Add squash, brussels sprouts, onion, garlic and smoked paprika to baking dish, drizzle with olive oil, mix to coat well. Add chicken broth.
- Cover baking dish and bake for about 20 minutes, until vegetables are fork-tender.
- Meanwhile, brown your chicken breast pieces. Heat oil in a skillet over medium-high heat. Add chicken pieces, season to taste with salt and pepper. Sear until golden brown on all sides and almost cooked through - about 10 minutes.
- Add chicken and dried cranberries to baking dish when vegetables are ready, stir to mix well. Top with cheese and bake for 10 - 12 minutes, until cheese is bubbling and browned.
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