A creamy and rich casserole that uses all those wonderful winter vegetables!
Preheat oven to 350 degrees and grease a 9x13" baking dish.
In a large deep skillet heat 1 tablespoon olive oil over medium-high heat. Season cubed chicken with salt and pepper and place in skillet. Saute for about 7-8 minutes or until cooked through. Removed cooked chicken to a large bowl and set aside.
Add remaining oil to skillet. Add onion, sweet potato, brussels sprouts, mushrooms and rosemary. Season with salt and pepper. Cook about 8 minutes or until the vegetables begin to soften. Removed softened vegetables to bowl with chicken.
In skillet add butter and allow to melt over medium-high heat. Add flour to butter and whisk until flour is incorporated. Add wine and allow to cook for about 30 seconds until the alcohol is cooked out. Add Dijon mustard, broth and milk and bring to a simmer. Season sauce with salt and pepper.
To the bowl with chicken and vegetables add sauce, rice, cranberries and almonds. Pour mixture into prepared baking dish.
Cover baking dish with foil and bake for 25 minutes or until bubbly.