Use veggie based "chicken chunks" to make this dish vegetarian.

Equipment Needed

Measuring cups and spoons, large roasting pan, knife, cutting board and a cheese grater


Preheat the oven to 375°.

Dice the chicken breasts and sweet potato into 1/2" chunks. Finely dice onion, mince garlic cloves and cut brussels sprouts in half.

Add the diced sweet potato and the brussels sprouts to the roasting pan, drizzle with half of the avocado oil (3 tablespoons) and season with salt and pepper.

Place the roasting pan in the oven for 20-30 minutes or until the vegetables are beginning to brown. Remove the vegetables from the pan and set aside.

Place the same roasting pan on a burner and add the remaining avocado oil, butter, diced onion and mushrooms. Sauté on high for 5-10 minutes or until mushrooms and onions are cooked.

Add the chicken and garlic to the pan. Cook until the chicken has browned slightly (approximately 5 minutes).

Sprinkle the flour over the whole pan and stir to incorporate. Add the chicken broth and simmer for an additional 5 minutes.

Add the cream, the roasted brussels sprouts and sweet potatoes to the pan and thoroughly mix.  

Top with shredded cheese and dried cranberries.

Place the completed casserole into the oven for 40 minutes.

When done, remove from oven and let rest at least 30 minutes before serving.