Chicken Casserole

• 2 cups Wild Rice (cooked)
• 2 tablespoons Olive Oil
• 1 Onion diced
• 2 Sweet Potatoes peeld, cut into small cubes
• 1/2 pound Brussel Sprouts trimmed and quartered
• 1 teaspoon Thyme
• 1 teaspoon Paprika
• 1/4 teaspoon Salt
• 1/8 teaspoon Pepper
• 1/4 cup Chicken Broth
• 1 1/2 pounds Boneless Chicken Breasts
• 1/2 cup Cranberries dried
• 1/2 cup Almonds sliced

1. 1. Preheat oven to 350 and grease a 9X13 baking dish.
2. 2. 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.
3. 3. 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.
4. 4. Mix in prepared rice, prepared chicken and cranberries. Transfer mixture to baking dish, top with sliced almonds, and bake 20 minutes.

rice, olive oil, onion, sweet potatoes, sprouts, thyme, paprika, salt, pepper, chicken broth, chicken breasts, cranberries dried, almonds sliced

Taken from www.epicurious.com/recipes/member/views/chicken-casserole-5aae9cb50f4ab164841eb068 (may not work)