Chicken Casserole with Rosemary EVOO & Fig Balsamic


  • 2 tbsp Rosemary Olive Oil
  • 2 tbsp Fig Balsamic Vinegar
  • 2 lb of boneless chicken breasts
  • ½ onion chopped
  • 2 medium sweet potatoes, peeled and cut into small cubes
  • 1 lb brussel sprouts, trimmed and quarters
  • 2 cloves garlic, minced
  • 2 tsp fresh thyme leaves
  • 1 tsp. paprika
  • ½ tsp. ground cumin
  • ½ cup low sodium chicken broth
  • 6 cups of cooked wild rice
  • ½ cup dried cranberries
  • ½ cup sliced almonds
  • Salt and pepper to taste



  1. Preheat oven to 350 degrees F, and grease a 9 X 13 inch baking dish with oil.
  2. In a large, deep skillet over medium heat, heat 1 tablespoon of Rosemary EVOO.
  3. Season Chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1” pieces
  4. Heat another tablespoon of oil over medium heat. Add onion, sweet potatoes, brussel sprouts, garlic, thyme, paprika, and cumin. Season with salt and pepper and cook until softened, approx. 5 minutes.
  5. Add ¼ cup broth, bring to a simmer and cook, covered, 5 minutes
  6. Place cooked rice in a large baking dish and season with salt and pepper. Stir in chicken, cranberries, cooked veggies, and remaining ¼ cup broth. Top with almonds and drizzle Fig Balsamic Vinegar and Rosemary EVOO. 
  7. Bake until dish is hot and almonds are toasted Approx. 15 to 18 minutes.


Enjoy warm!