Fall Harvest Casserole - using leftovers

As I get older I find myself gravitating more and more to homemade casseroles and one pot dinners.

Tom loves one pot meals - mainly because he does the dishes!

Truly though when you are working with wholesome nutritious ingredients, especially from leftovers, a fantastic meal can be prepared with little to no cleanup.

Last year I made this dish for a holiday pot luck dinner. A casserole is perfect for any time of year, but since it is fall right now and the colors today outside my window are stunning in bright oranges, yellows and reds - I feel a fall harvest casserole is the perfect recipe to post.

Quick Tip - if using leftovers simply assemble the casserole as described then bake.

Ingredients:

1 whole chicken rotisserie, deboned and sliced. Or use leftover cooked chicken. 2 sweet potatoes - diced

1 small butternut squash - diced. (precut from the produce section will work)

1 small onion - sliced

2 Tbsp olive oil

Optional - 1 cup brussel sprouts, sliced in half - roasted ahead of time

Optional - 1 cup broccoli florets - steamed ahead of time

1 cup chicken broth

1/4 cup dry white wine

1/2 cup cranberries

1/2 cup sliced almonds

1/2 cup golden raisins

Optional - 1/2 - 1 cup cup cooked rice, white, wild rice or brown

pinch of garlic powder

pinch of Emerils Original Essence

pinch of dried Thyme

Directions:

Preheat oven 350 degrees

Use - Large casserole dish or Dutch oven

If your working with raw ingredients first sauté your chicken until just done. Then slice or dice into large chunks.

In a skillet add your olive oil and heat on medium temp until hot. Add the onions, sweet potatoes and butternut squash. Sauté for 5-7 minutes. Add a pinch of salt and black pepper.

Add next into the skillet 1/2 cup of the chicken broth and all of the white wine.

Simmer for 3-4 minutes.

Pour all of your selected cooked vegetables into the casserole dish or Dutch oven.

Stir in your cooked chicken, raisins, cranberries - adding two pinches of garlic powder, emerils, dried thyme and a pinch of salt and black pepper.

Once everything is incorporated add as much or as little rice as you wish.

Next pour in the rest of your chicken stock and stir.

Top the casserole with the sliced almonds.

Quick Tip - if you wish you can brush a little olive oil over the top.

Bake in the oven for approx 18 minutes or until the almonds are nice and brown.

Serve Immediately.

ENJOY!