Harvest Chicken Casserole With Mustard Vinaigrette

This recipe features sweet potatoes and Brussels sprouts, and our Ground Lupin Bean, creating the ultimate grain-free, high-protein dinner we know your family will love.


For the mustard vinaigrette: 


For the casserole: 



To make the Vinaigrette: 

  1. In a medium bowl, whisk together mustard, garlic, salt, pepper, and red wine vinegar. Stream in the Carrington Farms Organic Flax Cooking Oil and Organic Coconut Cooking Oil l and whisk until homogenized. Set aside. 

To make the Casserole: 

  1. Preheat the oven to 400° F and line a baking sheet with parchment paper. 

  2. Scrub and cube the sweet potatoes and trim the brussels sprouts and slice them in half. Place sweet potatoes and brussels sprouts in an even layer on the baking sheet and drizzle with Carrington Farms Organic Flax Cooking Oil and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Roast for 30 minutes, until edges are browned, and sweet potatoes are cooked through. 

  3. Decrease oven temperature to 375° F. Transfer roasted veggies to a large bowl and add chopped garlic, shredded chicken, fennel seed, smoked paprika, thyme, oregano, sage, remaining 1 teaspoon of salt, cooked Carrington Farms Ground Lupin Bean and dried cranberries. Stir until well-combined and then transfer the mixture to a 11x7” baking dish.

  4. Pour chicken broth over the top of the casserole and cover with aluminum foil. Bake for 20 minutes covered, and then remove the foil and bake for another 10 minutes. 

  5. Remove casserole from the oven, top with Carrington Farms Organic Garden Herb Crounons and drizzle with vinaigrette before serving.